Soup Recipe

Heat fat and sweat aromatics

In a large soup pot or Dutch oven, heat the olive oil and butter over medium heat until the butter melts and begins to foam. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown it.

Deglaze and add stock

If using, pour the white wine into the pot to deglaze, scraping any browned bits from the bottom with a wooden spoon. Let the wine reduce about 1 minute. Add the chicken (or vegetable) stock and water. Stir to combine.

Add the bay leaf, dried thyme, dried oregano, salt, pepper, and red pepper flakes (if using). Bring the mixture to a gentle simmer over medium-high heat.

Simmer vegetables

Add the diced potato and canned diced tomatoes to the simmering broth. Reduce heat to medium-low and simmer, uncovered, until the potato is tender when pierced with a fork, about 12–15 minutes.

Add the zucchini and the cooked shredded chicken and/or cannellini beans (if using). Continue to simmer 4–6 minutes more, until zucchini is tender and the chicken is heated through. Taste and adjust seasoning with more salt and pepper if needed.

Remove the bay leaf. Stir in the chopped fresh parsley and the lemon juice, if using, to brighten the flavors.

Ladle into cups, bowls, or quart containers to take home. Serve hot with grated Parmesan on top if desired. Leftovers: cool to room temperature then refrigerate in a sealed container up to 3–4 days, or freeze up to 2 months.