Cup-of-soup Recipe

Melt butter and make roux

In a small saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring constantly, for about 30–45 seconds until lightly fragrant (this helps slightly thicken the cup-of-soup). Do not let it brown.

Slowly whisk in 1 cup of water until smooth, then whisk in the 3 cups of broth. Increase heat to medium-high and bring the mixture to a gentle simmer.

Sweat aromatics

While broth heats, in a small skillet (or the saucepan before adding broth) add a quick spray of oil or 1/2 tsp butter and sauté the diced onion, carrot, and celery over medium-low heat for 4–5 minutes until softened and translucent. Add the minced garlic in the last 30 seconds and stir until fragrant.

Transfer the softened vegetables to the simmering broth. Add the frozen peas directly to the pot; they will thaw and cook in the simmering liquid.

If using quick-cooking pasta or instant ramen, add it to the simmering broth now and cook according to package time (usually 2–4 minutes for ramen, 6–8 minutes for ditalini) until tender. If using cooked rice, add it just to heat through for 1–2 minutes. If using shredded cooked chicken, stir it in now to warm through (about 2–3 minutes).

Taste a small spoonful to check pasta/rice and chicken temperature; adjust cooking time as needed.

Stir in the salt, black pepper, dried thyme, and optional soy sauce. Taste and adjust seasoning — add more salt or a pinch of pepper if needed. If you prefer brighter flavor, add the optional 1/2 tsp lemon juice.

Remove the pot from heat. Stir in the chopped fresh parsley. Let the soup sit for 1 minute to allow flavors to meld.

Ladle approximately 1 generous cup (about 10–12 oz / 300–350 ml) into a mug for a single serving. Garnish with an extra sprinkle of parsley or a grind of black pepper. Serve hot.