Would you like to save this?
We'll email this post to you, so you can come back to it later!
Best Soup Recipe
A steaming bowl of this Best Soup Recipe brings homemade comfort, nourishing veggies, and flavorsome broth together for a quick, healthy dinner that tastes like a hug in a bowl.
Full Recipe Introduction
You know what? I’ve tried a lot of soup recipes over my 50+ years in the kitchen, but this one truly stands out as the Best Soup Recipe for chilly evenings or when you need a pick-me-up. It’s a nourishing blend of crisp carrots, earthy mushrooms, tender chicken (or beans if you prefer vegetarian), and fragrant herbs simmered in a light, delicious broth. What makes it special? I swap heavy cream for a splash of Greek yogurt, boosting protein and tang without the extra calories—so it stays comforting yet healthy. I first whipped this up on a drizzly autumn afternoon when my grandkids begged for something “warm and tasty,” and it’s been a family favorite ever since. Plus, it’s easy and quick enough for a busy weeknight, yet hearty enough to feel like you’ve got a homemade hug on your plate.
Why You’ll Love This Recipe
- Ready in under an hour—perfect when life’s hectic but you crave homemade goodness
- No fancy gadgets—just a sturdy pot and a sharp knife
- Healthy twist with Greek yogurt for creaminess without heaviness
- Flexible—swap chicken for chickpeas or toss in extra veggies
- Rich, comforting aroma that fills your kitchen in minutes
- Budget-friendly ingredients you probably already have
- Flavorsome blend of herbs and spices delivers depth without fuss
- Leftovers keep beautifully—great for quick lunches
- Crowd-pleaser for all ages, from picky eaters to soup aficionados
Ingredients
• 2 tablespoons olive oil (extra-virgin for brightness)
• 1 medium onion, diced (yellow or sweet onion both work)
• 3 cloves garlic, minced (fresh garlic brings a sharper kick)
• 2 large carrots, peeled and sliced into coins
• 8 ounces mushrooms, sliced (baby bellas or creminis recommended)
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces (substitute 1 can drained chickpeas for a vegetarian twist)
• 6 cups low-sodium chicken broth (or vegetable broth for vegan)
• 1 teaspoon kosher salt (adjust to taste)
• ½ teaspoon black pepper, freshly ground
• 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
• 1 bay leaf (remove before serving)
• 1 cup frozen peas (toss in during last 5 minutes)
• ½ cup whole-milk Greek yogurt (for stirring in at the end; use dairy-free yogurt if needed)
• 2 tablespoons chopped fresh parsley (for garnish)
Tip: Choose firm mushrooms and brightly colored carrots for the freshest taste. If you’re prepping ahead, chop veggies a day early and store them in airtight containers.
Directions
- Heat the olive oil in a large pot over medium heat. When it shimmers, add the onion and cook until soft (about 5 minutes), stirring occasionally so it doesn’t brown too quickly.
- Stir in garlic, carrots, and mushrooms. Sauté for another 4–5 minutes until the veggies start to soften and the mushrooms release their juices. You’ll smell that hearty aroma—delicious!
- Add the chicken pieces (or chickpeas), then pour in the broth. Toss in the thyme, bay leaf, salt, and pepper. Give it a gentle stir to combine.
- Increase heat to medium-high until the soup simmers, then reduce to medium-low. Cover and let it cook for 20 minutes, stirring once or twice.
- Remove the lid, take out the bay leaf, and stir in frozen peas. Let them warm through—about 3–5 minutes.
- Turn off the heat, whisk in the Greek yogurt until the broth is extra creamy, and taste for seasoning. Adjust salt or pepper as needed.
- Ladle into bowls, sprinkle with chopped parsley, and serve hot with crusty bread.
Servings & Timing
Yield: Serves 4–6 generously
Prep Time: 15 minutes (chopping and measuring)
Cook Time: 30 minutes (simmer and finish)
Total Time: About 45 minutes from start to finish
Variations
• Swap in cubed sweet potatoes for carrots for a slightly sweet, vitamin-rich twist.
• Make it smoky by adding a diced chipotle pepper in adobo.
• Stir in fresh baby spinach at the end for a pop of color and iron boost.
• Use Italian sausage instead of chicken for a heartier, spicier version.
• Toss in orzo or small pasta shells for a chunkier, stick-to-your-ribs meal.
• Replace Greek yogurt with coconut milk for a dairy-free, tropical-style soup.
Storage & Reheating
Refrigerator: Store leftover soup in an airtight container for up to 4 days.
Freezer: Cool completely, transfer to freezer-safe bags or containers, and freeze for up to 2 months—label with date.
Reheat: Gently warm on the stovetop over low heat, stirring in a splash of broth or water if it’s too thick. Microwaving works too; cover and heat in 1-minute intervals, stirring in between.
Make-Ahead: Cook through step 4, cool, then refrigerate for up to 24 hours; finish with peas and yogurt just before serving.
Notes
• I found that browning the mushrooms slightly before adding broth deepens the flavor—don’t rush it.
• If your broth tastes flat, a squeeze of lemon juice or a dash of vinegar brightens the whole bowl.
• For extra protein, stir in a handful of cooked white beans at the end.
• Want more heat? A pinch of red pepper flakes does the trick without overpowering the herbs.
• Testing showed that using thighs rather than breasts keeps the chicken juicy, so that’s my go-to.
FAQs
Q: Can I make this soup entirely vegetarian?
A: Absolutely—just swap chicken broth for vegetable broth and chicken for canned beans or cubed tofu.
Q: My soup turned out bland; how can I boost flavor?
A: Try adding a splash of soy sauce or Worcestershire sauce, or a squeeze of fresh lemon to lift the flavors.
Q: Can I use fresh peas instead of frozen?
A: Yes—add them in step 5 and cook until tender, about 3–4 minutes.
Q: How do I thicken the broth if it’s too thin?
A: Whisk 1–2 teaspoons of cornstarch with cold water and stir in, simmering until slightly thickened.
Q: Is it okay to freeze yogurt-stirred soup?
A: Yogurt can separate when frozen; for best results, freeze without yogurt and stir it in when reheating.
Q: What’s the best side to serve with this soup?
A: A warm baguette, garlic toast, or a crisp green salad pairs beautifully—totally up to your taste!
Q: Can I double the batch for a crowd?
A: Yes, just use a larger pot and adjust cooking times by a few minutes to ensure everything’s tender.
Q: How do I make it Whole30 or paleo-friendly?
A: Skip the yogurt and use coconut milk; ensure your broth is compliant, and you’re good to go.
Conclusion
This Best Soup Recipe stands out as a quick, healthy, and truly comforting meal that’s easy to customize for any taste or dietary need. Give it a try tonight, share your tweaks below, and don’t forget to explore my Creamy Tomato Soup or Hearty Lentil Soup posts next—your future self will thank you!
Best Soup Recipe
Ingredients
- 2 tablespoons olive oil (extra-virgin for brightness)
- 1 medium onion, diced (yellow or sweet onion both work)
- 3 cloves garlic, minced (fresh garlic brings a sharper kick)
- 2 large carrots, peeled and sliced into coins
- 8 ounces mushrooms, sliced (baby bellas or creminis recommended)
- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces (substitute 1 can drained chickpeas for a vegetarian twist)
- 6 cups low-sodium chicken broth (or vegetable broth for vegan)
- 1 teaspoon kosher salt (adjust to taste)
- ½ teaspoon black pepper, freshly ground
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- 1 bay leaf (remove before serving)
- 1 cup frozen peas (toss in during last 5 minutes)
- ½ cup whole-milk Greek yogurt (for stirring in at the end; use dairy-free yogurt if needed)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. When it shimmers, add the onion and cook until soft (about 5 minutes), stirring occasionally so it doesn’t brown too quickly.
- Stir in garlic, carrots, and mushrooms. Sauté for another 4–5 minutes until the veggies start to soften and the mushrooms release their juices. You’ll smell that hearty aroma—delicious!
- Add the chicken pieces (or chickpeas), then pour in the broth. Toss in the thyme, bay leaf, salt, and pepper. Give it a gentle stir to combine.
- Increase heat to medium-high until the soup simmers, then reduce to medium-low. Cover and let it cook for 20 minutes, stirring once or twice.
- Remove the lid, take out the bay leaf, and stir in frozen peas. Let them warm through—about 3–5 minutes.
- Turn off the heat, whisk in the Greek yogurt until the broth is extra creamy, and taste for seasoning. Adjust salt or pepper as needed.
- Ladle into bowls, sprinkle with chopped parsley, and serve hot with crusty bread.
