Cup Of Soup Recipe

Combine and warm

In a small saucepan, combine 3 cups of broth and 1 cup of water. Heat over medium until it begins to steam but not vigorously boil (about 4–5 minutes). Reduce heat to low and keep warm while you prepare the aromatics.

Sauté aromatics

In a separate small skillet or the same saucepan if space allows, melt 1 tbs butter (or warm 1 tbs olive oil) over medium heat. Add 1/4 cup diced onion and sauté until translucent, about 3 minutes. Add 1/2 tsp minced garlic and cook 20–30 seconds until fragrant.

Season the aromatics with 1/2 tsp salt and 1/4 tsp black pepper, stirring to combine. Lower heat to avoid browning.

Cook vegetables

Add the 1/4 cup diced carrot and 1/4 cup diced celery to the sautéed aromatics. Cook 2–3 minutes until slightly softened. If using frozen peas, add them now and cook another 1 minute to heat through.

Combine with broth

Pour the warmed broth mixture into the skillet with the vegetables (or add the vegetables to the saucepan of warm broth). Stir to combine and bring to a gentle simmer over medium-low heat.

If using 1/4 cup cooked shredded chicken, add it to the simmering soup now to warm through (about 1–2 minutes). Add 1/2 cup chopped baby spinach and stir until wilted (30–45 seconds).

Finish and taste

Remove the soup from heat. Stir in 1 tbs chopped fresh parsley, 1/2 tsp lemon juice, and 1/8 tsp red pepper flakes if using. Taste and adjust seasoning with additional salt or pepper if needed.

Ladle the hot soup into a mug or cup (this recipe yields about one generous cup). Serve immediately.