Description
A cozy, nourishing bowl of classic chicken soup made with fresh vegetables, tender chicken breasts, and fragrant herbs. Perfect for cold days or when you need a little extra comfort.
Ingredients
2 tablespoons olive oil
4 medium carrots, peeled and sliced
3 parsnips, peeled and sliced
3 celery stalks, sliced
½ medium onion, diced
1 leek, halved lengthwise, sliced, and rinsed
4 garlic cloves, minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 boneless, skinless chicken breasts
2 sprigs fresh thyme
2 sprigs fresh tarragon
1 bay leaf
5 cups low-sodium chicken broth
¼ cup chopped fresh parsley
Instructions
1. In a large soup pot, heat olive oil over medium heat. Add the carrots, parsnips, celery, onion, and leek. Cook, stirring often, for 4 to 5 minutes until slightly softened. Add the garlic, salt, and pepper, and cook for 1 more minute.
2. Place the chicken breasts in the pot along with thyme, tarragon, bay leaf, and broth. Bring everything to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the chicken is fully cooked.
3. Remove the cooked chicken to a cutting board. Shred using two forks, then return it to the pot. Let it simmer another 1 to 2 minutes to blend flavors.
4. Remove the herb sprigs and bay leaf. Stir in chopped parsley. Serve warm, topped with extra parsley and a pinch of black pepper if desired.
Notes
For added richness, you can sauté the vegetables in butter instead of oil.
If you prefer dark meat, substitute chicken thighs for the breasts.
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American