RecipeCastle
The Ultimate Chicken Soup: A Comforting Bowl of Goodness
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
- Calories
- 319 kcal
- Carbs
- 38.00 g
Ingredients
- 2 tablespoonsextra virgin olive oil
- 4 mediumcarrots (peeled and sliced)
- 3parsnips (peeled and sliced)
- 3 ribscelery (sliced)
- ½ mediumonion (diced)
- 1 wholeleek (halved lengthwise, sliced, and rinsed)
- 4 clovesgarlic (minced)
- 1 teaspoonkosher salt
- ½ teaspoonfreshly ground black pepper
- 2 boneless skinlesschicken breasts
- 2 sprigsfresh thyme
- 2 sprigsfresh tarragon
- 1 leafbay leaf
- 5 cupslow-sodium chicken broth
- ¼ cuproughly chopped fresh parsley
Instructions
- 1
Heat the oil in a large pot on medium heat. Add the carrots, parsnips, celery, leek, and onion to the pot and cook for 4 to 5 minutes, stirring frequently. Add the garlic, salt, and pepper, and stir for another minute.
- 2
Add the thyme, tarragon, bay leaf, chicken, and broth. Bring to a boil, then reduce the heat to low and cover the pot. Simmer the soup for 15 minutes, or until the chicken is fully cooked.
- 3
With tongs, remove the chicken to a cutting board and then gently shred the chicken with two forks. Place the shredded chicken back into the pot and simmer for an additional 1 to 2 minutes.
- 4
Remove the sprigs of thyme, tarragon and the bay leaf. Stir in the parsley, and garnish with additional fresh parsley and black pepper before serving.