Jul 09 2026
Restaurants›The Monica›Pantry Soups Recipe

Pantry Soups Recipe

Inspired by The Monica
Time1h 15m
Serves4

cup or bowl with homemade focaccia or combread GF seasonal soup, chicken noodle, beef chili, tomato, clam chowder, & seasonal vegan PB/GF

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Ingredients

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Chicken Noodle Soup

Beef Chili

Tomato Soup

Clam Chowder

Seasonal Vegan (Plant-based, GF) — Roasted Butternut & Red Lentil

Homemade Focaccia (to serve)

Gluten-Free Cornbread (to serve)

Method

Chicken Noodle Soup

  1. 1

    Prep

    Peel and dice the onion; slice the carrots and celery; mince the garlic; chop parsley and quarter the lemon.

  2. 2

    Sauté aromatics

    In a large pot heat 2 tbs olive oil and 1 tbs butter over medium heat. Add the diced onion, carrots and celery and cook 6–8 minutes until softened. Stir in the 3 cloves minced garlic and cook 30 seconds until fragrant.

  3. 3

    Add chicken and stock

    Add the 1.5 lbs chicken pieces to the pot, pour in 8 cups chicken stock, add 1 tsp dried thyme and 1 bay leaf. Bring to a simmer, reduce heat to low, cover and simmer 20–25 minutes until chicken is cooked through and vegetables are tender.

  4. 4

    Shred chicken & add noodles

    Remove the chicken, shred with two forks, return to pot. Bring to a gentle boil and add 8 oz egg noodles; cook according to package (about 6–8 minutes) until al dente.

  5. 5

    Finish

    Remove bay leaf, squeeze in lemon juice from the 1 lemon to brighten, stir in 0.25 cup chopped parsley, and season with salt and pepper to taste. Serve hot.

Beef Chili

  1. 6

    Prep

    Dice the onion and mince the garlic. Drain and rinse the 15 oz kidney beans if using.

  2. 7

    Brown beef

    Heat 1 tbs olive oil in a heavy pot over medium-high heat. Add the diced onion and cook 4–5 minutes until translucent; add 3 cloves minced garlic and cook 30 seconds. Add 1.5 lbs ground beef and brown, breaking it up, about 6–8 minutes. Drain excess fat if desired.

  3. 8

    Build flavors

    Stir in 2 tbs chili powder, 1 tbs ground cumin, 1 tsp smoked paprika and 2 tbs tomato paste; cook 1–2 minutes to bloom the spices. Add 28 oz diced tomatoes, 1 cup beef stock (or water), 1 tbs brown sugar and 1 tsp unsweetened cocoa powder if using. Add the drained beans and bring to a simmer.

  4. 9

    Simmer

    Reduce heat to low and simmer uncovered 30–45 minutes, stirring occasionally, until thickened and flavors meld. Season with salt and pepper to taste. Stir in 0.25 cup chopped cilantro or sliced scallions before serving.

Tomato Soup

  1. 10

    Prep

    Dice the onion and mince the garlic; measure out tomatoes and stock.

  2. 11

    Sweat aromatics

    In a medium pot heat 1 tbs olive oil and 1 tbs butter over medium heat. Add the diced onion and cook 6–8 minutes until soft. Add 3 cloves minced garlic and cook 30 seconds.

  3. 12

    Simmer tomatoes

    Add 28 oz canned tomatoes (crush by hand or break with a spoon), 1 tbs tomato paste, and 3 cups stock. Stir in 1 tbs sugar to balance acidity. Bring to a simmer and cook 15–20 minutes.

  4. 13

    Blend & finish

    Use an immersion blender (or transfer in batches to a blender) and puree until smooth. Return to pot, stir in 0.5 cup heavy cream if using, and add 0.25 cup chopped basil. Season with salt and pepper to taste. Reheat gently and serve.

Clam Chowder

  1. 14

    Prep

    Dice the onion and celery, mince garlic, peel and dice potatoes, drain clams reserving juice from the cans.

  2. 15

    Cook bacon & vegetables

    In a heavy pot cook 4 slices diced bacon over medium heat until crisp. Remove bacon to a plate leaving rendered fat (about 1–2 tbs) in pot. Add 2 tbs butter to fat if needed, then add diced onion and celery and cook 6–8 minutes until softened. Add 2 cloves minced garlic and cook 30 seconds.

  3. 16

    Add potatoes & liquid

    Stir in the diced potatoes, the reserved clam juice plus extra clam juice to total 1 cup (or use bottled clam juice). Add 1 tsp dried thyme and 1 bay leaf. Bring to a simmer, cover and cook until potatoes are tender, about 12–15 minutes.

  4. 17

    Make chowder base

    In a small bowl whisk 3 tbs all-purpose flour with a bit of the milk until smooth. Stir remaining 1.5 cups milk into the pot, then add the flour slurry and 0.5 cup heavy cream. Simmer gently 5–7 minutes to thicken — do not boil vigorously.

  5. 18

    Add clams & finish

    Stir in the 13 oz canned clams (with a little of their meat) and crisp bacon reserved earlier. Warm gently for 2–3 minutes. Remove bay leaf, stir in 2 tbs chopped parsley, and season with salt and pepper to taste. Serve hot.

Seasonal Vegan — Roasted Butternut & Red Lentil

  1. 19

    Prep & roast squash

    Preheat oven to 425°F (220°C). Peel and cube the butternut squash into ~1-inch pieces (about 1.5 lbs). Toss with 1 tbs olive oil and a pinch of salt on a baking sheet and roast 20–25 minutes until tender and slightly caramelized.

  2. 20

    Sauté aromatics

    While squash roasts, heat 1 tbs olive oil in a pot over medium heat. Add 1 diced onion and cook 5–7 minutes until translucent. Add 3 cloves minced garlic, 1 tbs minced ginger and 1 tbs curry powder and cook 1 minute until fragrant.

  3. 21

    Simmer with lentils

    Add 1 cup rinsed red lentils and 4 cups vegetable stock to the pot. Bring to a simmer, cover and cook 12–15 minutes until lentils are soft. Stir in the roasted butternut squash and 1 cup coconut milk, simmer 5 minutes more to meld flavors.

  4. 22

    Blend & finish

    Use an immersion blender to purée until smooth (or leave slightly chunky if preferred). Squeeze in juice of 1 lime, stir in 0.25 cup chopped cilantro, and season with salt and pepper to taste. Serve warm — gluten-free and plant-based.

Homemade Focaccia

  1. 23

    Activate yeast

    In a small bowl whisk 1.5 cups warm water with 1 tsp sugar and 2.25 tsp active dry yeast. Let sit 5–10 minutes until foamy.

  2. 24

    Make dough

    In a mixing bowl combine 3.5 cups all-purpose flour and 1.5 tsp salt. Add the yeast mixture and 0.25 cup olive oil and stir until a sticky dough forms. Knead 5–7 minutes by hand (or 4–5 minutes in a stand mixer) until smooth and slightly elastic.

  3. 25

    First rise

    Place dough in an oiled bowl, cover, and let rise in a warm place about 1 hour or until doubled.

  4. 26

    Shape & second rise

    Oil a 9x13-inch baking pan. Transfer dough and press with your fingers to stretch to fit the pan. Cover and let rest 20–30 minutes. Preheat oven to 425°F (220°C).

  5. 27

    Dimple & bake

    Use your fingertips to make deep dimples in the dough. Drizzle 1–2 tbs olive oil over top, sprinkle 2 tbs chopped rosemary and 1 tbs coarse sea salt. Bake 18–22 minutes until golden. Cool slightly, slice and serve warm with soups.

Gluten-Free Cornbread

  1. 28

    Preheat & prep

    Preheat oven to 400°F (200°C). Grease an 8x8-inch baking pan or cast-iron skillet.

  2. 29

    Mix dry ingredients

    In a bowl whisk together 1.5 cups gluten-free cornmeal, 0.5 cup gluten-free flour blend, 1 tbs baking powder, 2 tbs sugar and 1 tsp salt.

  3. 30

    Combine wet ingredients

    In another bowl whisk 1 whole egg, 1 cup milk (or non-dairy), 3 tbs melted butter or oil and 1 tbs honey if using.

  4. 31

    Bake

    Pour wet ingredients into dry and stir until just combined. Pour batter into prepared pan and bake 18–22 minutes until set and golden. Cool slightly, cut into squares and serve warm with soups.

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