This recipe came from a cookbook my mother helped write, and I have used it for years. It’s my go‑to when I want something that feels special without a lot of fuss. This soup is great for a quick and delicious first course at dinner, as a cozy meal for lunch, or for football games when you need a big pot of something everyone will actually eat. Around the holidays, I love keeping a pot of it warm on the stove for family dropping by between events or after shopping, because it feels festive without being heavy. I love it with a grilled cheese sandwich, garlic bread, or cornbread muffins, and there are rarely leftovers when I serve it. Over time it’s become one of those “family trademark” recipes at my house—the kind of soup friends ask for by name and expect to see on the table when the weather turns chilly.
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 medium carrots, finely chopped
- 1 red bell pepper, diced small
- 3 cloves garlic, minced
- 2 tablespoons flour
- 2 tablespoons tomato paste
- 6 cups chicken stock
- 1 teaspoon smoked or sweet paprika
- 1 teaspoon dried Italian seasoning (or thyme + oregano)
- 1 bay leaf
- 2 cups cooked, shredded chicken
- 1 cup small pasta (or ¾ cup rice), cooked separately
- ½–¾ cup heavy cream or half‑and‑half
- Salt and pepper to taste
- Optional garnish: shredded Parmesan, chopped parsley, extra paprika
Step‑by‑step instructions
- Sauté vegetables
- In a heavy soup pot, heat oil/butter over medium.
- Add onion, celery, carrot, and red bell pepper with a pinch of salt.
- Cook 8–10 minutes, stirring, until soft and lightly golden.
- Stir in garlic and cook 1–2 minutes more.
- Build the cardinal base
- Sprinkle flour over the vegetables and stir for 1–2 minutes to cook off the raw taste.
- Stir in tomato paste and cook another 1 minute to deepen the color.
- Add liquid and seasonings
- Slowly whisk in the chicken stock until smooth.
- Add paprika, Italian seasoning, bay leaf, ½ teaspoon salt, and a few grinds of pepper.
- Bring to a simmer, then reduce heat and cook gently 15–20 minutes.
- Blend (optional but recommended)
- For that velvety “cardinal” look, remove the bay leaf and use an immersion blender to puree until mostly smooth.
- If using a regular blender, let the soup cool slightly and vent the lid so steam can escape, then return it to the pot.
- Finish with chicken and cream
- Add shredded chicken and cooked pasta or rice.
- Stir in ½ cup cream or half‑and‑half; add a bit more if you want it richer and paler.
- Simmer on low 5–10 minutes to heat through. Do not boil hard after adding cream.
- Taste and adjust
- Add more salt, pepper, or paprika to hit a balance of savory, slightly sweet, and gently smoky.
- If it’s thicker than you like, thin with extra stock; if too thin, simmer a bit longer.
- Serve
- Ladle into warm bowls.
- Top with Parmesan, parsley, and a light dusting of paprika for a dramatic red‑and‑cream contrast.
Tips for “house recipe” status
- For Margi/LKN spin:
- Add a splash of dry sherry or white wine after the vegetables soften; cook it down before the flour.
- Stir in a spoonful of pesto or fresh basil at the end for a signature note.
- For a lighter lunch version, skip the cream and serve with a dollop of Greek yogurt instead.
