Description
This Ultimate Chicken Soup recipe is a hearty and comforting dish made with tender shredded chicken, fresh vegetables, and fragrant herbs simmered in low-sodium chicken broth. Perfect for a nourishing meal, it combines simple ingredients and easy steps to create a flavorful soup that warms you 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
Herbs & Seasonings
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 sprigs fresh thyme
- 2 sprigs fresh tarragon
- 1 bay leaf
- ¼ cup roughly chopped fresh parsley
Proteins & Liquids
- 2 boneless skinless chicken breasts
- 5 cups low-sodium chicken broth
- 2 tablespoons extra virgin olive oil
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 for 4 to 5 minutes, stirring frequently, until the vegetables start to soften. Then add the minced garlic, kosher salt, and black pepper, stirring for an additional minute to release the garlic's aroma.
- Poach the chicken: Add the fresh thyme sprigs, tarragon sprigs, bay leaf, boneless skinless chicken breasts, and low-sodium chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for 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 transfer them to a cutting board. Gently shred the chicken flesh with two forks until you have bite-sized pieces. Return the shredded chicken to the pot and stir to combine. Let the soup simmer for another 1 to 2 minutes to meld the flavors.
- Serve: Remove the thyme sprigs, tarragon sprigs, and bay leaf from the soup. Stir in the roughly chopped fresh parsley. Ladle the soup into bowls and garnish with additional fresh parsley and a sprinkle of freshly ground black pepper to taste before serving.
Notes
- For best flavor, add garlic after sautéing the other vegetables to avoid burning it.
- You can shred the chicken quickly using a stand mixer as an easy hack.
- Low-sodium broth is recommended to control the salt content, but you can adjust seasoning at the end.
- This soup freezes well and can be stored in airtight containers for up to 3 months.
- Feel free to substitute parsnips with turnips or additional carrots if desired.
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 240 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 65 mg
