Description
This Ultimate Chicken Soup Recipe is a comforting and nourishing dish featuring tender poached chicken, a medley of sautéed vegetables, and flavorful herbs simmered in low-sodium chicken broth. Perfect for a cozy meal, it combines simple ingredients with easy cooking techniques to create a classic homemade soup that warms the soul.
Ingredients
Scale
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
Chicken and Broth
- 2 boneless skinless chicken breasts
- 5 cups low-sodium chicken broth
Herbs and Seasonings
- 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 oil in a large pot over medium heat. Add the carrots, parsnips, celery, leek, and onion, and cook for 5 minutes, stirring frequently until the vegetables soften. Then add the minced garlic, kosher salt, and black pepper, stirring for an additional minute to release the aromas.
- 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, cover the pot, and let it simmer for 15 minutes 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. Shred the chicken gently with two forks until nicely pulled apart. Return the shredded chicken back into the soup pot and continue to simmer for 2 more minutes to blend the flavors.
- Serve: Remove and discard the thyme sprigs, tarragon sprigs, and bay leaf from the soup. Stir in the chopped fresh parsley, then ladle the soup into bowls. Garnish with additional fresh parsley and a sprinkle of black pepper before serving for an extra fresh finish.
Notes
- For best flavor, sauté the vegetables before adding the broth and chicken, as this enhances the soup's depth.
- You can shred the chicken quickly using a stand mixer on low speed if desired, a helpful shortcut mentioned in the recipe video.
- Use low-sodium chicken broth to control salt levels and adjust seasoning to taste at the end.
- If fresh herbs are unavailable, dried thyme and tarragon can be used; reduce quantity by half as dried herbs are more concentrated.
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 65 mg
