Ingredients
Vegetables and Herbs
- 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
- 2 sprigs fresh thyme
- 2 sprigs fresh tarragon
- 1 bay leaf
- ¼ cup roughly chopped fresh parsley, plus extra for garnish
Proteins
- 2 boneless skinless chicken breasts
Liquids and Fats
- 2 tablespoons extra virgin olive oil
- 5 cups low-sodium chicken broth
Seasonings
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper, plus additional to taste
Instructions
- Saute the veggies: Heat the olive oil in a large pot over medium heat. Add the carrots, parsnips, celery, leek, and onion and cook for 4 to 5 minutes, stirring frequently to soften the vegetables. Then, add the minced garlic, salt, and pepper, and stir everything together for another minute to release the garlic’s aroma.
- Poach the chicken: Add the fresh thyme, tarragon, bay leaf, chicken breasts, and low-sodium chicken broth into 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 breasts are thoroughly cooked and tender.
- Shred the chicken: Use tongs to 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 let the soup simmer for an additional 1 to 2 minutes to combine the flavors.
- Serve: Remove the thyme sprigs, tarragon sprigs, and bay leaf from the soup. Stir in the chopped fresh parsley. Serve the soup hot, garnished with additional parsley and a sprinkle of freshly ground black pepper, if desired.
Notes
- You can swap chicken breasts for thighs if you prefer a richer flavor and more tender meat.
- For a thicker soup, blend a portion of the soup and stir it back in.
- Adjust the seasoning with salt and pepper to your taste before serving.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
