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
Meat and Herbs
- 2 boneless skinless chicken breasts
- 2 sprigs fresh thyme
- 2 sprigs fresh tarragon
- 1 bay leaf
- ¼ cup roughly chopped fresh parsley
Liquids and Seasonings
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 5 cups low-sodium chicken broth
Instructions
- Saute the veggies: Heat the olive oil in a large pot over medium heat. Add the carrots, parsnips, celery, leek, and onion to the pot and cook for 4 to 5 minutes, stirring frequently until the vegetables begin to soften. Add the minced garlic, kosher salt, and freshly ground black pepper, stirring for another minute to release the garlic's aroma.
- Poach the chicken: Add the fresh thyme, tarragon, 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. Allow the soup to simmer gently for 15 minutes, or until the chicken is fully cooked and tender.
- Shred the chicken: Using tongs, carefully remove the chicken breasts from the pot and place them on a cutting board. Using two forks, gently shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and simmer the soup for an additional 1 to 2 minutes to meld the flavors together.
- Serve: Remove and discard the sprigs of thyme, tarragon, and the bay leaf from the soup. Stir in the roughly chopped fresh parsley. Ladle the soup into bowls and garnish with extra fresh parsley and a sprinkle of freshly ground black pepper. Serve warm and enjoy!
Notes
- For a richer flavor, use homemade chicken broth or stock.
- You can substitute chicken thighs for chicken breasts if preferred for juicier meat.
- Add noodles or rice to make it a heartier meal.
- Adjust salt and pepper to taste depending on the saltiness of your broth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
