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 and 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 and Oils
- 2 tablespoons extra virgin olive oil
- 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 start to soften. Add the minced garlic, kosher salt, and freshly ground black pepper, then stir for another minute to blend the flavors.
- 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. Let the soup simmer gently for 15 minutes, or until the chicken is fully cooked through and tender.
- Shred the chicken: Using tongs, carefully remove the chicken breasts to a cutting board. Gently shred the chicken with two forks into bite-sized pieces. Return the shredded chicken back into the pot and let it simmer for an additional 1 to 2 minutes to meld the flavors.
- Serve: Remove and discard the sprigs of thyme, tarragon, and the bay leaf from the soup. Stir in the chopped fresh parsley and garnish with extra parsley and a sprinkle of black pepper before serving. Enjoy warm for ultimate comfort.
Notes
- Use low-sodium chicken broth to better control the saltiness of the soup.
- Feel free to add other vegetables you enjoy, such as potatoes or green beans, for extra texture.
- Shredding the chicken finely helps it absorb more of the flavorful broth.
- The soup can be stored in the refrigerator for up to 3 days and freezes well for up to 2 months.
- Use fresh herbs for the best flavor, but dried herbs can be substituted in a pinch (use about 1 teaspoon of dried herbs).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
