Description

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.

Ingredients

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Vegetables

4 medium carrots, peeled and sliced
3 parsnips, peeled and sliced
3 celery ribs, sliced
1/2 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
1/4 cup roughly chopped fresh parsley

Liquids & Seasonings

2 tablespoons extra virgin olive oil
5 cups low-sodium chicken broth
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

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Instructions

Saute the veggies: 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.
Poach the chicken: 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.
Shred the chicken: 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.
Serve: 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 Size: 1 bowl (about 400 ml)
Calories: 240 kcal
Sugar: 6 g
Sodium: 450 mg
Fat: 8 g
Saturated Fat: 1 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 65 mg