Description
This Ultimate Chicken Soup is a hearty and nourishing meal perfect for cold weather. Packed with tender poached chicken, nutrient-rich carrots, parsnips, celery, leek, and aromatic fresh herbs, it offers a comforting and flavorful way to warm up. The soup is made by sautéing vegetables, gently poaching chicken breasts in a flavorful broth, then shredding the chicken back into the soup for a wholesome, filling dish.
Ingredients
Scale
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
- ¼ cup roughly chopped fresh parsley
Protein
- 2 boneless skinless chicken breasts
Herbs & Spices
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 sprigs fresh thyme
- 2 sprigs fresh tarragon
- 1 bay leaf
Liquids & Fats
- 2 tablespoons extra virgin olive oil
- 5 cups low-sodium chicken broth
Instructions
- Sauté the veggies: Heat the olive oil in a large pot over medium heat. Add the sliced carrots, parsnips, celery, leek, and diced onion. Cook while stirring frequently for 4 to 5 minutes until the vegetables start to soften. Add the minced garlic, kosher salt, and black pepper, and stir for another minute to release their aromas.
- Poach the chicken: Add the fresh thyme, tarragon, bay leaf, chicken breasts, and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the soup simmer gently for 15 minutes, or until the chicken is fully cooked through.
- Shred the chicken: Using tongs, carefully remove the chicken breasts to a cutting board. Shred them finely with two forks, then return the shredded chicken back into the soup. Simmer the soup uncovered for another 1 to 2 minutes to blend the flavors.
- Serve: Remove and discard the sprigs of thyme, tarragon, and the bay leaf from the pot. Stir in the chopped fresh parsley. Garnish with additional parsley and a sprinkle of black pepper before ladling the soup into bowls and serving warm.
Notes
- This soup is a healing and nourishing dish filled with wholesome vegetables, aromatic herbs, and tender chicken, making it perfect for cold weather comfort.
- Use low-sodium chicken broth to control salt levels in the soup.
- Fresh herbs like thyme and tarragon add unique flavor layers; feel free to adjust quantities to taste.
- The recipe yields approximately 4 servings, ideal for family dinners or leftovers.
- Watch video tutorials available online to see the step-by-step preparation of this recipe.
Nutrition
- Serving Size: 1 serving
- Calories: 319 kcal
- Sugar: 11 g
- Sodium: 822 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.01 g
- Carbohydrates: 38 g
- Fiber: 9 g
- Protein: 21 g
- Cholesterol: 36 mg
