Soup Of The Day Recipe

sauté aromatics

Heat a large heavy-bottomed pot over medium heat. Add olive oil and butter. When butter is melted and foaming, add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

add root vegetables

Add the diced carrots, celery and potato to the pot. Cook, stirring occasionally, for 4–6 minutes, until vegetables begin to soften and the edges take on a bit of color.

brown protein

Push the vegetables to one side of the pot. Increase heat slightly and add the diced chicken pieces in a single layer. Season lightly with 1/4 tsp salt and 1/4 tsp black pepper. Cook until the chicken is mostly cooked through and beginning to brown, about 4–5 minutes, stirring once to finish cooking. If making vegetarian, add a firm plant protein (tofu or seitan) at this step and sauté until lightly browned.

add rice/pasta (optional)

If using rice or small pasta, add it now and stir to combine with vegetables and chicken so it toasts lightly for 1 minute (this helps keep the final texture distinct).

deg;glaze & simmer

Pour in the stock and water, scraping the bottom of the pot to release any browned bits. Add the bay leaf, thyme sprigs, dried oregano, remaining salt and pepper. Bring soup to a gentle boil, then reduce heat to low and simmer uncovered for 18–22 minutes, or until vegetables are tender, the chicken is cooked through (internal temperature 165°F/74°C) and rice/pasta is tender. Taste and adjust seasoning as needed.

finish

Remove and discard the bay leaf and thyme stems. Stir in the chopped parsley and lemon juice. If desired, stir in the grated Parmesan for a slightly richer mouthfeel. Adjust salt and pepper to taste.

serve

Ladle the soup into bowls, garnish with extra parsley and a grind of black pepper. Serve hot with crusty bread or crackers.