Infuse the cucumber water: Place the cucumber slices in a pitcher with the water. Let infuse in the refrigerator. Serve over ice if desired.

Sauté the vegetables for the soup: Heat the olive oil in a medium pot over medium heat. Add the onion, carrots, celery, and garlic. Sauté for 3–4 minutes until the onions soften. Season with salt and pepper.

Simmer the soup: Add the chicken, broth, thyme sprig, bay leaf, and sage. Stir and bring to a simmer. Partially cover and simmer for 20 minutes to develop flavor.

Finish the soup: Remove the thyme sprig and bay leaf. Stir in the green peas and adjust seasoning with salt and pepper.

Prepare the arugula white bean salad: In a small bowl, combine the arugula, white beans, olive oil, and lemon juice. Toss gently and season with salt and pepper.

Toast the bread: Toast the bread if desired. Spread with butter.

Serve the soup with salad, bread with butter, cucumber water, and dark chocolate caramel square.