Air Fryer Chicken Soup
Air Fryer Chicken Soup is my go-to when I want healthy, comforting soup without standing over the stove. The broth is rich, the chicken is tender, and everything tastes nourishing and warming. I make it for weeknight dinners, meal prep Sundays, cold rainy days when someone's sick, or when I need quick lunches ready to go. The soup makes great leftovers and stores in the fridge for about 4 days or freezes for up to 3 months. It reheats beautifully whenever you need it.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 cups carrots peeled and sliced
- 1 cup parsnips peeled and sliced
- 1 cup celery ribs sliced
- ½ cup onion diced
- 1 leek halved lengthwise, sliced, and rinsed
- 4 garlic cloves minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 chicken breasts skinless and boneless
- 2 sprigs fresh thyme
- 2 sprigs dried or fresh tarragon
- 1 bay leaf
- 5 cups low-sodium chicken broth
- ¼ cup roughly chopped fresh parsley/cilantro
Instructions
- Add the carrots, parsnips, celery, leek, and onion to a small pot or tray that fits your air fryer. Cook at 350°F (180ºC) for 10 minutes, stirring halfway through. Add garlic, salt, and pepper, and cook for another minute.2 tablespoons extra virgin olive oil, 2 cups carrots, 1 cup parsnips, 1 cup celery ribs, ½ cup onion, 1 leek, 4 garlic cloves, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- Add thyme, tarragon, bay leaf, chicken, and broth. Cook for 20-25 minutes, or until the chicken is fully cooked. (You may need to adjust the amount of liquid - check frequently).2 chicken breasts, 2 sprigs fresh thyme, 2 sprigs dried or fresh tarragon, 1 bay leaf, 5 cups low-sodium chicken broth
- Remove the chicken with tongs and shred it with two forks.
- Remove the bay leaf. Garnish with additional fresh parsley and black pepper before serving.¼ cup roughly chopped fresh parsley/cilantro
Notes
- Pot size matters: Make sure your pot or tray fits comfortably in your air fryer with at least an inch of clearance on all sides so air can circulate properly.
- Stir the vegetables: Stirring them halfway through the first cooking stage prevents burning and helps them cook evenly, especially the pieces around the edges.
- Make it your own: Add 1 to 2 cups of cooked egg noodles to turn it into chicken noodle soup; swap chicken breasts for chicken tenders to reduce cooking time to 15 to 18 minutes; or use vegetable stock instead of chicken broth for a lighter flavor.
- Don't skip the garlic timing: Add garlic for only one minute after the other vegetables to prevent burning and bitterness.
- Fresh herbs make a difference: Thyme and tarragon add a bright, aromatic flavor that dried herbs alone can't match, so use fresh when available.
- Flash-freeze for meal prep: Portion the cooled soup into individual containers and freeze them flat on a baking sheet for 2 hours, then stack them in the freezer so they freeze quickly and evenly.
Nutrition
Calories: 161kcalCarbohydrates: 12gProtein: 16gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 36mgSodium: 439mgPotassium: 595mgFiber: 2gSugar: 4gVitamin A: 5787IUVitamin C: 11mgCalcium: 49mgIron: 1mg
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