Description
This Ultimate Chicken Soup is a comforting and hearty dish made with tender poached chicken, a medley of sautéed vegetables, and fresh herbs simmered in low-sodium chicken broth. Perfect for a cozy meal, this soup offers a rich flavor profile with natural ingredients and is easy to prepare in just 30 minutes.
Ingredients
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
- ¼ cup roughly chopped fresh parsley, plus additional for garnish
Meat & Herbs
- 2 boneless skinless chicken breasts
- 2 sprigs fresh thyme
- 2 sprigs fresh tarragon
- 1 bay leaf
Liquids & Seasonings
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper, plus additional for garnish
- 5 cups low-sodium chicken broth
Instructions
- Saute the veggies: Heat the 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. Add the minced garlic, kosher salt, and black pepper, stirring for another minute to release the aromas.
- Poach the chicken: Add the fresh thyme, tarragon sprigs, bay leaf, chicken breasts, and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the soup simmer gently for about 15 minutes or until the chicken is fully cooked through.
- Shred the chicken: Use tongs to carefully remove the chicken breasts from the pot and place them on a cutting board. Gently shred the meat with two forks into bite-sized pieces. Return the shredded chicken to the soup and continue simmering for 1 to 2 more minutes to meld the flavors.
- Serve: Remove the thyme, tarragon sprigs, and bay leaf from the soup. Stir in the chopped fresh parsley. Ladle the soup into bowls and garnish with additional parsley and freshly ground black pepper as desired. Serve warm and enjoy.
Notes
- Use low-sodium broth to control the saltiness of the soup.
- Leek should be rinsed thoroughly to remove any dirt trapped between layers.
- Feel free to add other vegetables like potatoes or peas for more variety.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
- To make the soup heartier, add cooked noodles or rice before serving.
