Description

This Ultimate Chicken Soup is a comforting and hearty homemade soup featuring tender poached chicken breasts, a medley of fresh vegetables like carrots, parsnips, celery, leek, and onion, all simmered in a flavorful low-sodium chicken broth infused with fresh herbs. Perfect for a nourishing family meal, this recipe is simple to prepare and packed with delicious, wholesome ingredients.

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

Protein

2 boneless skinless chicken breasts

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

Liquids

2 tablespoons extra virgin olive oil
5 cups low-sodium chicken broth

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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 to soften the vegetables evenly. Then add the minced garlic, kosher salt, and freshly ground black pepper, stirring for an additional minute to release the flavors.
Poach the chicken: Add the fresh thyme sprigs, tarragon sprigs, bay leaf, chicken breasts, and the low-sodium chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 15 minutes or until the chicken breasts are 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 into bite-sized pieces using two forks. Return the shredded chicken back into the pot and let the soup simmer for another 1 to 2 minutes to blend all the flavors.
Serve: Remove the sprigs of thyme, tarragon, and the bay leaf from the soup. Stir in the chopped fresh parsley and season with extra black pepper if desired. Ladle the soup into bowls and garnish with additional fresh parsley for a vibrant, fresh finish.

Notes

For a richer flavor, use homemade chicken broth or stock.
You can substitute chicken thighs for a slightly darker, more flavorful meat.
Feel free to add other vegetables like potatoes or zucchini for variety.
Leftovers can be stored in the refrigerator for up to 3 days.
This soup freezes well; cool completely before freezing in airtight containers.