Description
This Ultimate Chicken Soup is a comforting and nourishing dish perfect for any season. Made with a medley of fresh vegetables, tender poached chicken breasts, and fragrant herbs, this soup delivers rich flavors in a light broth. Ready in just 30 minutes, it’s a wholesome meal that warms the soul and satisfies the appetite.
Ingredients
Vegetables
- 4 medium carrots, peeled and sliced
- 3 parsnips, peeled and sliced
- 3 celery ribs, sliced
- ½ medium onion, diced
- 1 leek, halved lengthwise, sliced, and rinsed
- 4 garlic cloves, minced
Proteins & Herbs
- 2 boneless skinless chicken breasts
- 2 sprigs fresh thyme
- 2 sprigs fresh tarragon
- 1 bay leaf
- ¼ cup roughly chopped fresh parsley
Liquids & Seasonings
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 5 cups low-sodium chicken broth
Instructions
- Saute the veggies: Heat the olive oil in a large pot over medium heat. Add the sliced carrots, parsnips, celery, leek, and diced onion. Cook them for 4 to 5 minutes, stirring frequently until they start to soften. Then add the minced garlic, kosher salt, and black pepper, stirring everything together for another minute to release the garlic aroma.
- Poach the chicken: Add the fresh thyme, tarragon sprigs, bay leaf, boneless skinless chicken breasts, and chicken broth into the pot. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for about 15 minutes, or until the chicken breasts are fully cooked through.
- Shred the chicken: Using tongs, carefully remove the chicken breasts onto a cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken back into the soup pot. Simmer the soup for another 1 to 2 minutes to blend the flavors.
- Serve: Remove the thyme, tarragon sprigs, and bay leaf from the soup. Stir in the chopped fresh parsley. Serve the soup hot, garnished with additional parsley and a sprinkle of freshly ground black pepper for an extra burst of flavor.
Notes
- Use low-sodium chicken broth to better control the saltiness of the soup.
- If preferred, you can use leftover cooked chicken or rotisserie chicken to speed up preparation.
- For a thicker soup, mash some of the cooked vegetables before adding the shredded chicken back in.
- This soup is freezer-friendly; store cooled soup in airtight containers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
