Description
A cozy, flexible soup made with sautéed aromatics, tender chicken or beans, vegetables, and a savory broth finished with cream and fresh herbs.
Ingredients
- 2 tablespoons olive oil or butter
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 4 medium potatoes, peeled and cubed, OR 1½ cups egg noodles/pasta
- 1 lb boneless chicken thighs, cut into chunks OR 2 cans cannellini beans, drained
- 6 cups low-sodium chicken or vegetable broth
- 1 (14 oz) can diced tomatoes (optional)
- 1 teaspoon dried thyme or 1 tablespoon chopped fresh
- 1 teaspoon smoked paprika or regular paprika
- 2 bay leaves
- 1 cup frozen peas or corn
- ½ cup heavy cream or coconut milk (optional)
- Salt and freshly ground black pepper, to taste
- ¼ cup chopped fresh parsley or dill for finishing
Instructions
- Heat a Dutch oven over medium-high. Add oil; when shimmering, add the diced onion with a pinch of salt. Cook 4–5 minutes until translucent and beginning to brown.
- Add minced garlic and stir 30 seconds until fragrant.
- If using chicken: push the aromatics to the side, add chicken pieces in a single layer, and brown 2–3 minutes per side. If using beans, skip searing.
- Add carrots, celery, and potatoes (or reserve pasta). Sprinkle thyme, paprika, and a pinch of salt and pepper. Cook 2–3 minutes to wake the spices.
- Pour in broth and diced tomatoes, scraping the bottom to loosen browned bits. Add bay leaves and bring to a gentle boil, then lower to a simmer.
- Simmer uncovered 20–25 minutes until potatoes are tender and chicken reaches 165°F.
- Remove bay leaves. Stir in frozen peas and cream (if using). Simmer 1–2 minutes to heat through. Taste and adjust salt and pepper.
- Finish with chopped parsley or dill and serve hot.
Notes
Use boneless skin-on thighs for more flavor, but remove skin before serving. For gluten-free, replace pasta with rice or use a GF noodle.