Adam Weaver has a passion for cooking — so much so that he did it for a living, working for C&J Catering as head cook at the Pennsylvania Capitol.
So when the COVID-19 pandemic hit, and he was laid off from his job, he needed something to occupy his time. He started making soup from his Lower Paxton Township home.
“Come December, I was kind of bored sitting around the house so I just started cooking for a small group in the neighborhood, family and friends, mostly,” he said. “As time went on, they told their friends and neighbors and had a couple more people add on and next thing I knew it’s a big thing.”
Word about his soup began to spread, and as more people placed orders, it became clear that he couldn’t continue to work out of his kitchen. He now rents the kitchen inside Charlton United Methodist Church.
Weaver has come up with up to 50 varieties of soups, ranging from your everyday chicken noodle soup and chicken pot pie to seafood soups. The chicken pot pie seems to be the fan favorite, he said.
The prepping process starts each day at 9 a.m., after a stop at the grocery store to grab the items he needs for the day. He cooks everything himself but said he doesn’t have any problem hitting his deadlines every day, with only the occasional scramble if he can’t find an ingredient he needs.
Restaurant name: Soup Guy
Address: 5920 Jonestown Road, Lower Paxton Township iinside Charlton United Methodist
Hours: 3-6 p.m. Tuesday, Wednesday, and Thursday, 11:30 a.m.-5 p.m. Fridays for walk-ins. Check www.soupguypa.com for up-to-date info. Sometimes the church needs the space.
Signature dish that we photographed: Creamy chicken and wild rice
Why is it so popular? It’s a hearty and flavorful soup with a silky texture.
How’s it made? Not to sound corny, but it’s made with love. I shop every morning for only the freshest, high-quality ingredients.
Price of the dish? $12 for a quart or $7 for a pint.
What does it taste like? The fresh ingredients complement each other to create a perfect balance of flavor and texture. To quote a customer, “It’s like a hug in a bowl.”
How did you come up with the featured dish? It’s a dish I picked up, learned and perfected over many years in the field.
Approximately how many of these do you sell each week? As I have a rotational menu that changes day to day and week to week, when I do have it for that day, it is upwards of 25 quarts and then pints as well.
Anything else you would like to add? My soups and meals are a good value and I cater to many walks of life. From my senior citizens who can cook but don’t want to anymore, to the busy parents who have worked all day, etc. Everyone enjoys the balanced options that I offer.
Know of any restaurants that would like to be included? Submit ideas to [email protected].
