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Frequently paired with
The best thing to pair and share with Soup of the Day
Ingredients
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Broth Base
Aromatics & Mirepoix
Vegetables & Add-ins
Seasoning & Finish
Method
Broth Base
Heat broth
In a large pot, heat 1 tablespoon olive oil over medium heat until shimmering. Add 6 cups low-sodium chicken broth and 1 cup water and bring to a gentle simmer.
Aromatics & Mirepoix
In a separate large skillet or the same pot (pushed to the side), add the diced onion, carrots and celery with a pinch of salt. Sauté over medium heat for 6–8 minutes until softened and beginning to brown, stirring occasionally.
Add the minced garlic and fresh thyme; cook 30–60 seconds until fragrant. Transfer the sautéed mirepoix to the simmering broth. Add the bay leaf.
Vegetables & Add-ins
Add the quartered baby potatoes to the simmering broth and cook for 10 minutes.
Stir in the diced zucchini and the cup of diced tomatoes with their juice. Simmer another 6–8 minutes until potatoes are just tender.
Add the frozen peas and cooked shredded chicken (if using). Simmer gently for 3–4 minutes more to heat through and allow flavors to meld.
Seasoning & Finish
Remove the bay leaf. Taste the soup and season with kosher salt (start with 1 teaspoon) and freshly ground black pepper. If desired, add 1 tablespoon lemon juice to brighten the flavors.
Stir in chopped fresh parsley. Ladle the soup into bowls and serve hot.