Description
A hearty and comforting Ultimate Chicken Soup featuring tender poached chicken breasts, a medley of sautéed vegetables, and fresh herbs, perfect for a cozy meal any day.
Ingredients
Scale
Vegetables and Aromatics
- 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
Meat and Broth
- 2 boneless skinless chicken breasts
- 5 cups low-sodium chicken broth
Herbs and Seasoning
- 2 tablespoons extra virgin olive oil
- 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
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 until the vegetables begin to soften. Then add the minced garlic, kosher salt, and black pepper, stirring for another minute to release the flavors.
- Poach the chicken: Add the fresh thyme, tarragon sprigs, bay leaf, whole chicken breasts, and low-sodium 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 15 minutes, or until the chicken is fully cooked through.
- Shred the chicken: Using tongs, carefully remove the chicken breasts from the pot and place them on a cutting board. Gently shred the cooked chicken with two forks. Return the shredded chicken back into the soup pot and simmer for an additional 1 to 2 minutes to combine flavors.
- Serve: Remove and discard the sprigs of thyme, tarragon, and the bay leaf from the soup. Stir in the roughly chopped fresh parsley for added freshness. Garnish with additional parsley and a sprinkle of freshly ground black pepper before serving the soup hot.
Notes
- For best flavor, add the garlic after sautéing the other vegetables as outlined rather than at the very beginning.
- You can shred the chicken using a stand mixer for a quick and effortless method as shown in the related shredded chicken recipe video.
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 210
- Sugar: 6g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg
