Hearty Chicken Vegetable Soup Recipe
This Ultimate Chicken Soup Recipe is a comforting and nourishing dish featuring tender shredded chicken, a medley of fresh vegetables, and fragrant herbs simmered in a flavorful low-sodium chicken broth. Perfect for cozy days or when you need a wholesome meal to lift your spirits, this soup is easy to prepare and packed with healthful ingredients.
CourseSoup
CuisineAmerican
Keywordultimate chicken soup, chicken soup recipe, shredded chicken soup, homemade chicken soup, easy chicken soup, comforting soup, healthy soup, Stovetop
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings4 servings
Calories240kcal
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 & Herbs
- 2 boneless skinless chicken breasts
- 2 sprigs fresh thyme
- 2 sprigs fresh tarragon
- 1 bay leaf
- ¼ cup roughly chopped fresh parsley
Liquids & Seasonings
- 2 tablespoons extra virgin olive oil
- 5 cups low-sodium chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the carrots, parsnips, celery, leek, and onion. Cook, stirring frequently, for 5 minutes. Add the minced garlic, kosher salt, and black pepper, and cook for an additional minute while stirring.
- Add the fresh thyme, tarragon, bay leaf, chicken breasts, and low-sodium chicken broth to the pot. Bring the mixture to a boil, then lower the heat to a simmer and cover the pot. Let the soup simmer gently for 15 minutes, or until the chicken is cooked through.
- Carefully remove the chicken breasts with tongs and transfer them to a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the soup pot and simmer for another 2 minutes to meld the flavors.
- Remove and discard the thyme sprigs, tarragon sprigs, and bay leaf from the pot. Stir in the chopped fresh parsley. Serve hot, garnished with extra fresh parsley and a crack of black pepper if desired.
Notes
- For best flavor, add garlic after sautéing the vegetables to prevent burning and bitterness.
- To shred chicken quickly, use a stand mixer with paddle attachment, mixing on low speed for 30 seconds.
- Low-sodium broth allows better control over saltiness; adjust seasoning as needed before serving.
- Leftover soup stores well in the refrigerator for up to 3 days or can be frozen for up to 2 months.
- Feel free to add noodles or rice to make the soup heartier, adding them in the last 10 minutes of cooking.
Nutrition
Serving: 1 bowl (about 400 ml) | Calories: 240kcal | Carbohydrates: 14g | Protein: 25g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 65mg | Sodium: 450mg | Fiber: 3g | Sugar: 6g