Introduction

When he walked out the door, the silence he left behind felt louder than any argument we ever had. For weeks, I drifted through my days—unanchored, exhausted, unsure of who I was without him. One cold evening, trembling between grief and hunger, I opened my pantry and stared at the simplest ingredients. Something inside me whispered: Cook.
What began as an attempt to fill the emptiness became a ritual of healing. Each chop, stir, and simmer rebuilt me piece by piece. This is the soup that rescued me when my world fell apart—a warm bowl of strength, comfort, and rediscovery.

Ingredients

2 tbsp olive oil

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, sliced

2 celery stalks, chopped

1 cup diced tomatoes (fresh or canned)

1 cup cooked shredded chicken (optional for heartier comfort)

1 cup small pasta or rice

6 cups chicken or vegetable broth

1 tsp smoked paprika

1 tsp dried thyme

1 bay leaf

Salt and black pepper to taste

Handful of chopped fresh parsley or basil

A squeeze of lemon for brightness

Instructions

Warm the foundation:
Heat the olive oil in a pot over medium heat. Add the onion and sauté until soft and translucent. This is where the kitchen starts to smell like hope again.

Build the aroma:
Stir in the garlic, carrots, and celery. Cook for 3–4 minutes, letting everything soften and mingle.

Add depth:
Mix in the tomatoes, smoked paprika, thyme, bay leaf, and a pinch of salt and pepper. Let the flavors bloom for a minute.

Simmer the soul back in:
Pour in the broth and bring it to a gentle boil. Reduce heat and let it simmer for 15 minutes.

Make it hearty:
Add the pasta (or rice) and shredded chicken if using. Simmer until tender—about 10–12 minutes.

Finish with brightness:
Remove the bay leaf, stir in fresh herbs, and add a squeeze of lemon. Taste and adjust seasoning.

Serve with intention:
Ladle into your favorite bowl, breathe deeply, and let the warmth do what words cannot.

Serving and Storage Tips

Serve with: crusty bread, grilled cheese, or a simple green salad.

Storage: keeps 3–4 days in the fridge in an airtight container.

Freezing: freeze without the pasta/rice for up to 3 months. Add fresh pasta when reheating to avoid mushiness.

Reheat gently: low heat on the stove keeps flavors intact.

Variations