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Delicious chicken soup in a bowl, garnished with fresh parsley, with carrots and herbs in the background.
Alyssa

Ultimate Chicken Soup

This nourishing and healing chicken soup recipe is loaded with poached chicken, carrots, parsnips, celery, leek, onion, garlic and fresh herbs.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American
Calories: 319
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 4 medium carrots (peeled and sliced)
  • 3 parsnips (peeled and sliced)
  • 3 ribs celery (sliced)
  • ½ medium onion (diced)
  • 1 whole leek (halved lengthwise, sliced, and rinsed)
  • 4 cloves garlic (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 leaf bay leaf
  • 5 cups low-sodium chicken broth
  • ¼ cup roughly chopped fresh parsley

Method
 

  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.

Notes

This is a great cold weather soup!