Bowl Of Soup Recipe

Warm the broth

In a large pot or Dutch oven, combine the 6 cups chicken broth and 1 cup water. Add 1 bay leaf and 1 tsp freshly ground black pepper. Heat over medium-high until it comes to a gentle simmer, then reduce to low to keep warm while you prepare aromatics.

Taste the broth once the soup is finished and add up to the remaining salt as needed (starting with 1 tsp specified in ingredients).

Sweat the vegetables

Heat 2 tbs unsalted butter or olive oil in a separate large pot or the same pot if empty on medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the onion is translucent and the carrots begin to soften, about 6–8 minutes.

Add the 3 minced garlic cloves and 2 thyme sprigs and cook for 30–60 seconds until fragrant, taking care not to let the garlic brown.

Stir in 2 tbs chopped fresh parsley and cook for another 30 seconds to release herb flavor.

Add chicken and simmer

Add the 12 oz chicken pieces to the pot with the softened vegetables and stir to combine. Pour the warmed broth mixture into this pot, scraping up any browned bits. Bring to a gentle simmer over medium heat.

Partially cover the pot and simmer for 10 minutes to cook the chicken through.

After 10 minutes, add 3 tbs small pasta or rice and continue simmering according to the grain/pasta package directions: about 8–10 minutes for small pasta (orzo/ditalini) or 12–15 minutes for rice, until the pasta/rice and chicken are tender. If using frozen peas, add them in the last 2–3 minutes of cooking.

Discard the bay leaf and the thyme sprigs (if left on stems). Taste and adjust seasoning with up to the remaining salt as needed.

Brighten and serve

Turn off the heat and stir in 1 tbs fresh lemon juice and 2 tbs grated Parmesan if using. Ladle the soup into bowls, garnish with the remaining 1 tbs fresh parsley, and serve hot.

Optional: serve with crusty bread or crackers on the side.