Jul 14 2026
Restaurants›The Cork & Cleaver›Soup And House Salad Recipe

Soup And House Salad Recipe

Inspired by The Cork & Cleaver
Time45m
Serves4

Make Soup And House Salad Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Soup (Hearty Vegetable and Chicken Soup)

House Salad (Mixed Greens with Simple Vinaigrette)

Method

Soup (Hearty Vegetable and Chicken Soup)

  1. 1

    Prep

    Dice the onion, carrots, celery and potatoes to roughly 1/2-inch pieces so they cook evenly. Mince the garlic, chop the parsley, and cut the chicken into bite-size pieces.

  2. 2

    Sauté aromatics and chicken

    Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add 2 tablespoons olive oil. When oil shimmers, add the diced onion, carrots and celery. Cook, stirring occasionally, until the onion is translucent and vegetables begin to soften, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Push the vegetables to the side and add the chicken pieces, searing briefly 2–3 minutes until edges are opaque but not fully cooked through.

  3. 3

    Add seasonings and broth

    Stir the chicken together with the vegetables. Add 1 teaspoon dried thyme, 1 teaspoon dried oregano and the bay leaf. Pour in 6 cups low-sodium chicken broth and scrape any browned bits from the bottom of the pot. Bring to a gentle boil over high heat.

  4. 4

    Simmer with potatoes

    Once boiling, reduce heat to low–medium to maintain a simmer. Add the diced potatoes. Simmer, uncovered, until potatoes are tender and chicken is cooked through, about 12–15 minutes. Skim any foam from the surface if necessary.

  5. 5

    Finish soup

    Add 1 cup frozen peas and 1 cup corn kernels and simmer 2–3 minutes until heated through. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, then taste and adjust seasonings if needed. Stir in 2 tablespoons chopped parsley and, if using, 1 teaspoon fresh lemon juice to brighten the flavors. Remove and discard the bay leaf before serving.

House Salad (Mixed Greens with Simple Vinaigrette)

  1. 6

    Assemble salad

    Place 6 cups mixed salad greens in a large bowl. Add 1 cup halved cherry tomatoes, 1 cup thinly sliced cucumber, and 1 tablespoon thinly sliced red onion. Sprinkle 1 ounce crumbled feta or shaved parmesan over the top if using.

  2. 7

    Make vinaigrette

    In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified and slightly thickened. Taste and adjust acidity or sweetness to your preference.

  3. 8

    Dress and serve

    Just before serving, drizzle about half of the vinaigrette over the salad and toss gently to coat. Add more vinaigrette to taste (typically 2–3 tablespoons total per 6 cups greens). Serve immediately alongside the hot soup.

More from The Cork & Cleaver