“A Taste of Farewell: The Comfort Soup That Healed My Heart”

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, chopped

1 cup cooked shredded chicken (or chickpeas for a vegetarian version)

4 cups chicken or vegetable broth

1 cup small pasta or rice

1 teaspoon dried thyme

1 bay leaf

Salt and pepper, to taste

A handful of fresh parsley, chopped

A squeeze of lemon juice (her secret ingredient)

Instructions:

Warm the base of memory: In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing until fragrant — about 3 minutes.

Add the color of comfort: Stir in carrots and celery, cooking until they soften slightly.

Build the body: Add chicken (or chickpeas), broth, pasta, thyme, and the bay leaf. Bring to a gentle boil, then lower to a simmer.

Simmer and reflect: Let the soup cook for 15–20 minutes, stirring occasionally. As it simmers, breathe deeply — let the aromas remind you of home, of warmth, of forgiveness.

Finish with light: Remove the bay leaf, season with salt and pepper, and stir in parsley and lemon juice. That final squeeze is what makes it hers — bright, healing, unexpected.

Serving and Storage Tips:

Serve warm, with crusty bread or over a quiet evening.

Store leftovers in a sealed container for up to 4 days. The flavors deepen overnight — just like the lessons we learn too late.

Reheat gently on the stove; avoid boiling to preserve the texture and memory.

Variations: