Introduction

Some recipes are measured in cups and spoons. Others are measured in moments.
This soup came together on a quiet afternoon when words felt heavy and the house felt too still. There was no plan—just a need for warmth, comfort, and something gentle enough to bring everyone back to the table. What simmered that day wasn’t just a meal, but a reminder that healing doesn’t always arrive loudly. Sometimes, it comes in a bowl.

This soup has since become our go-to on hard days, rainy evenings, and whenever we need a pause from the world.

Ingredients

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

2 carrots, sliced

2 celery stalks, chopped

1 medium potato, diced

6 cups vegetable or chicken broth

½ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

½ teaspoon dried thyme

½ cup small pasta or rice

1 cup cooked shredded chicken or chickpeas (optional)

Fresh parsley or herbs for garnish

Instructions

Heat the olive oil in a large pot over medium heat.

Add the onion and cook until soft and translucent, about 3–4 minutes.

Stir in the garlic, carrots, celery, and potato. Cook for another 5 minutes, letting the vegetables soften slightly.

Pour in the broth and add salt, pepper, and thyme. Bring to a gentle boil.

Reduce the heat and simmer for 15 minutes, or until the vegetables are tender.

Add the pasta or rice and cook according to package instructions.

Stir in the chicken or chickpeas, if using, and let everything warm through for 2–3 minutes.

Taste and adjust seasoning as needed.

Serve hot, topped with fresh herbs.

Serving and Storage Tips

Serve with warm bread or crackers for extra comfort.

This soup tastes even better the next day as the flavors deepen.

Store in an airtight container in the refrigerator for up to 4 days.

Freeze for up to 2 months; thaw slowly and reheat gently.

Variations