Roberto's Soup Recipe
Love a hearty bowl of soup on a chilly day? This Roberto's Soup Recipe is your new go-to. It's creamy, flavorful and packed with fresh veggies and tender chicken.
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped (about 1 cup)
- 3 garlic cloves minced
- 2 medium carrots sliced thin (2 cups)
- 2 celery stalks chopped (1 cup)
- 1 pound boneless chicken breast diced
- 4 cups chicken broth low-sodium
- 1 can 14 oz diced tomatoes
- 2 medium potatoes peeled and cubed (2 cups)
- 1 cup corn kernels fresh or frozen
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and black pepper to taste about 1 tsp each
- 1 cup heavy cream or coconut milk for lighter version
- Fresh parsley chopped (for garnish, ¼ cup)
- Juice of 1 lemon for brightness
Instructions
Prep the Veggies
- Wash and chop onion, garlic, carrots, celery and potatoes. Dice the chicken into bite-size pieces. Pat dry with a towel. This takes 10 minutes. Set aside on your cutting board. Fresh prep makes the best flavor.
Sauté the Base
- Heat olive oil in a large pot over medium heat. Add chopped onion and garlic. Cook for 3-4 minutes until soft and golden. Stir often with wooden spoon. The smell is amazing. This builds a tasty base for your soup.
Cook the Chicken
- Add diced chicken to the pot. Sprinkle with salt and pepper. Cook for 5 minutes until chicken turns white and browns lightly. Stir to avoid sticking. Juices will start to release. Chicken adds protein and heartiness here.
Add Veggies and Spices
- Toss in carrots, celery, potatoes, corn, thyme and oregano. Stir for 2 minutes. Pour in chicken broth and diced tomatoes with juice. Bring to a gentle boil. Lower heat to simmer. Cover pot halfway. Let it bubble softly.
Simmer the Soup
- Cook for 20 minutes. Veggies should soften but hold shape. Stir every 5 minutes. Check potatoes with a fork—they pierce easily when done. Taste and adjust salt or pepper. This step blends all flavors beautifully.
Finish with Cream and Lemon
- Stir in heavy cream and lemon juice. Simmer 3 more minutes. Do not boil hard. Turn off heat. Blend half the soup if you want it creamier (use immersion blender). Garnish with fresh parsley. Ladle into bowls hot.
- Your Roberto's Soup Recipe is ready. Total time flies by!
Notes
- Use fresh herbs if you have them—swap dried for 1 tbsp fresh thyme.
- For vegan Roberto's Soup, skip chicken; use veggie broth and chickpeas.
- Add heat with ½ tsp red pepper flakes during sauté step.
- Make it thicker: Mash some potatoes before adding cream.
- Freeze extras in portions—thaws fast for quick meals.
- Double garlic for extra punch if you love bold flavors.
- Lighter version: Swap cream for Greek yogurt stirred in at end.