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Simple & Healing Chicken Soup Recipe

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The best chicken soup with tender poached chicken, hearty winter vegetables, and fresh herbs simmered in chicken broth. Simple, nourishing, and perfect comfort food.

Ingredients

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  • 2 tablespoons extra virgin olive oil
  • 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 well
  • 4 garlic cloves, 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 bay leaf
  • 5 cups low-sodium chicken broth
  • ¼ cup roughly 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, until vegetables soften and onions turn translucent. 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 and reaches 165°F.
  3. With tongs, remove the chicken to a cutting board and 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. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with additional fresh parsley and black pepper before serving.

Notes

  • Can swap chicken breasts for chicken thighs if preferred. Thighs add more flavor and may need extra 5 minutes cooking time to reach 165°F.
  • If not a fan of parsnips, use turnips or potatoes. They may need a few extra minutes to cook until fork-tender. Parsnips add natural sweetness that balances the savory broth.
  • Use high-quality low-sodium chicken broth for the best flavor. This allows you to control the salt level.
  • If using dried herbs instead of fresh, start with ½ teaspoon of each as dried herbs are stronger in flavor.
  • Soup becomes slightly saltier during storage. Use less salt initially if making ahead.

Nutrition

Find it online: https://www.benefitiany.com/chicken-soup/