Soup Recipe – A Simple, Comforting Bowl You Can Make Anytime

There’s something about a warm, homemade soup that feels like a small reset button. It’s simple to cook, easy to customize, and almost always turns out comforting. This soup recipe gives you a cozy, vegetable-forward base with tender chicken and a rich, savory broth.

It’s weeknight-friendly, uses everyday ingredients, and doesn’t require fancy techniques. If you’ve been craving a go-to soup you can make without thinking too hard, this one fits the bill.

Why This Recipe Works

This soup is built on layers of flavor. You start with a classic trio of onion, carrot, and celery for sweetness and body, then add garlic, thyme, and bay leaf to round things out.

A quick sauté brings out deep aromas before the broth goes in, which makes the final soup taste like it simmered all day.

Chicken thighs give the broth richness and tenderness without drying out. Potatoes and peas add substance and texture, so the soup feels complete even without bread. The method is straightforward, and the ingredients are flexible, which means you can swap in what you have and still get a satisfying result.

Ingredients

• Olive oil: 2 tablespoons for sautéing.
• Yellow onion: 1 medium, diced.
• Carrots: 2 medium, peeled and sliced.
• Celery: 2 stalks, sliced.
• Garlic: 3 cloves, minced.
• Chicken thighs: 1 pound, boneless skinless, cut into bite-size pieces. (Use breast if you prefer.)
• Potatoes: 2 small Yukon Gold or red potatoes, diced.
• Frozen peas: 1 cup.
• Chicken broth or stock: 6 cups, low-sodium.
• Bay leaf: 1.
• Dried thyme: 1 teaspoon (or 2 teaspoons fresh, minced).
• Salt and black pepper: To taste.
• Lemon juice: 1 to 2 teaspoons, to brighten.
• Fresh parsley: A small handful, chopped, for garnish.
• Optional add-ins: 1 cup small pasta (like ditalini), a handful of spinach, or 1 can of white beans (drained and rinsed).

Instructions

1. Warm the pot: Set a large pot or Dutch oven over medium heat.Add the olive oil and let it heat until shimmering.
2. Sauté the base: Add onion, carrot, and celery with a pinch of salt. Cook 6–8 minutes, stirring occasionally, until softened and lightly golden around the edges.
3. Add garlic and herbs: Stir in the garlic and thyme. Cook 30 seconds until fragrant.Drop in the bay leaf.
4. Brown the chicken: Push the vegetables to the sides. Add chicken in a single layer. Season with salt and pepper.Cook 3–4 minutes, stirring once or twice, just until opaque on the outside. You don’t need a deep sear; a light browning is enough.
5. Add broth and potatoes: Pour in the broth and add the diced potatoes. Bring to a boil, then reduce to a steady simmer.
6. Simmer gently: Cook 15–18 minutes, uncovered, until the potatoes are tender and the chicken is cooked through.Skim any foam if you like a clearer broth.
7. Stir in peas (and optional pasta or greens): Add peas and simmer 3–4 minutes. If using small pasta, add it now and cook until al dente. Spinach needs just 1–2 minutes to wilt.
8. Finish with acid and herbs: Turn off the heat.Stir in lemon juice and parsley. Taste and adjust salt and pepper. If it tastes flat, add another splash of lemon or a pinch of salt.
9. Serve: Ladle into bowls.Drizzle a little olive oil or top with grated Parmesan if you like.

Storage Instructions

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Freeze up to 3 months. If using pasta, freeze the soup without it or cook pasta fresh when reheating to avoid mushy texture.
• Reheating: Warm gently on the stove over medium heat until steaming. If it thickens in the fridge, add a splash of water or broth to loosen.Taste and re-season after reheating.

Why This is Good for You

This soup has a smart balance of protein, fiber, and hydration. Chicken provides lean protein to keep you full. Vegetables add vitamins, minerals, and antioxidants without weighing the soup down.

Potatoes and peas offer complex carbs and fiber for steady energy.

Because the base is broth, you get volume without heavy calories. The lemon at the end adds brightness and may help the flavors pop without relying on extra salt. You can also make it even lighter by skipping the pasta or adding more greens.

Common Mistakes to Avoid

• Boiling too hard: A rolling boil can make the chicken tough and the broth cloudy.Keep it at a gentle simmer.
• Skipping the sauté: Browning the vegetables and chicken early builds flavor. Don’t rush past this step.
• Overcooking pasta: If adding pasta, cook it just to al dente. It will continue to soften in the hot broth.
• Not seasoning in layers: Add a little salt as you go, not just at the end.It helps each ingredient shine.
• Forgetting acidity: A small splash of lemon at the end balances the richness and makes the soup taste brighter.

Variations You Can Try

• Herb upgrade: Swap thyme for rosemary, dill, or Italian seasoning. Fresh herbs at the end keep flavors lively.
• Creamy version: Stir in 1/3 cup heavy cream or coconut milk after simmering for a richer texture.
• Turkey or tofu: Use shredded cooked turkey or firm tofu cubes for an easy protein swap.
• Bean and greens: Add a can of cannellini beans and a few handfuls of kale or spinach for extra fiber and heft.
• Spicy kick: Add 1/2 teaspoon red pepper flakes with the garlic or finish with hot sauce.
• Noodle style: Replace potatoes with egg noodles and simmer until tender. Finish with dill and lemon.
• Vegetarian broth: Use vegetable stock and skip the chicken; double the veggies and add mushrooms for umami.

FAQ

Can I use rotisserie chicken?

Yes.

Add shredded rotisserie chicken during the last 5 minutes of simmering, just long enough to warm through. This speeds things up and keeps the meat tender.

What if I don’t have chicken thighs?

Chicken breast works fine. Cut into small pieces and avoid overcooking.

You can also use leftover cooked chicken and add it near the end.

How do I thicken the soup?

Mash a few potato pieces against the side of the pot and stir them in, or add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and simmer a minute.

Can I make this in a slow cooker?

Yes. Sauté the vegetables and garlic first for flavor, then add everything (except peas, lemon, and parsley) to the slow cooker and cook on Low for 6–7 hours or High for 3–4. Stir in peas, lemon, and parsley at the end.

How can I make it gluten-free?

Use gluten-free broth and skip pasta or choose a gluten-free pasta.

Everything else in this recipe is naturally gluten-free.

What if my soup tastes bland?

Add a pinch of salt, a squeeze of lemon, and a crack of black pepper. A small dash of soy sauce or Worcestershire can also boost savory depth.

Can I add rice instead of potatoes?

Absolutely. Add 1/3 cup uncooked rice with the broth and simmer until tender, about 15–18 minutes.

You may need an extra cup of broth.

In Conclusion

This soup recipe is simple, flexible, and reliably delicious. With a few pantry staples and a gentle simmer, you get a bowl that tastes like home. Adjust the ingredients to suit your mood, keep the method the same, and you’ll have a comforting meal any night of the week.