Description
A wholesome and nourishing Ultimate Chicken Soup packed with tender poached chicken, fresh vegetables like carrots, parsnips, celery, leek, and fragrant herbs. Perfect for cold weather, this soup is easy to make and full of comforting flavors that warm you up from the inside out.
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
Proteins & Herbs
- 2 boneless skinless chicken breasts
- 2 sprigs fresh thyme
- 2 sprigs fresh tarragon
- 1 bay leaf
- ¼ cup roughly chopped fresh parsley
Other
- 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 extra virgin olive oil in a large pot over medium heat. Add the sliced carrots, parsnips, celery, leek, and diced onion. Cook these vegetables for 4 to 5 minutes, stirring frequently until they begin to soften. Then add the minced garlic, kosher salt, and freshly ground black pepper, stirring for an additional minute to release the garlic’s aroma.
- Poach the chicken: Add the sprigs of fresh thyme, tarragon, bay leaf, the boneless skinless chicken breasts, and 5 cups of low-sodium chicken broth to the pot. Raise the heat and bring the mixture to a boil. Once boiling, reduce heat to low, cover the pot, and let it simmer gently for about 15 minutes, or until the chicken is fully cooked through.
- Shred the chicken: Using tongs, carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Gently shred the chicken with two forks into bite-sized pieces. Return the shredded chicken to the pot and simmer the soup for another 1 to 2 minutes to integrate the flavors.
- Serve: Remove and discard the thyme, tarragon sprigs, and bay leaf from the soup. Stir in the roughly chopped fresh parsley. Ladle the soup into bowls, garnish with extra fresh parsley and black pepper as desired, and serve hot for a comforting meal.
Notes
- This soup is loaded with nutritious vegetables and fresh herbs, making it both healing and comforting, especially on cold days.
- Using low-sodium chicken broth helps control the salt content without sacrificing flavor.
- Gently shredding the poached chicken ensures tender pieces that soak up the broth perfectly.
- Feel free to add other fresh herbs or a squeeze of lemon for brightness if desired.
- Watch the cooking video to see detailed steps and tips for perfect results.
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
