Soup Recipe

In a large pot or Dutch oven, combine the chicken broth and 1 cup water. Add the bay leaf and thyme. Bring to a gentle simmer over medium heat while you prepare the aromatics.

Sweat aromatics

Heat the butter (or olive oil) in a skillet or the pot over medium heat. Add the diced onion and a pinch of salt; cook, stirring occasionally, until softened and translucent, about 5 minutes.

Add the minced garlic and cook until fragrant, about 30 seconds. Add the diced carrots and celery and continue to cook, stirring occasionally, until they begin to soften, about 5 more minutes. If using potato, add it now and stir to coat.

Transfer the softened aromatics and vegetables into the simmering broth. Stir to combine.

Bring the broth back to a simmer. Add the bite-sized chicken pieces to the pot. Partially cover and simmer gently until the chicken is cooked through and tender, about 10–12 minutes (internal temperature 165°F / 74°C).

If using canned tomatoes, stir them in about halfway through cooking so they warm through and meld with the broth.

Three minutes before the end of cooking, add the frozen peas. They will heat through quickly and retain color and texture.

Remove the bay leaf. Taste the soup and season with kosher salt and freshly ground black pepper, starting with the amounts listed and adjusting to your preference. If you want a little heat, add the red pepper flakes.

Stir in the chopped parsley and lemon juice to brighten the flavors. If you prefer a silkier texture, you can use an immersion blender to blend 1–2 cups of the soup and stir it back in for body (optional).

Ladle the soup into bowls and serve hot. Leftovers will keep in the refrigerator for 3–4 days; reheat gently on the stove.