Chicken Soup
This Chicken Soup fits into any kind of day—busy, slow, or somewhere in between. You toss everything in one pot, let it simmer, and before you know it, dinner’s ready. It’s filling without being heavy, and it stores really well, too. Whether you make it ahead or stash leftovers in the fridge or freezer, it's the kind of dish that you'll find super reliable and just as good reheated—no stress, no waste, just solid comfort in a bowl.
Equipment
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
- Heat oil in a large pot over medium heat. Add the carrots, parsnips, celery, leek, and onion. Cook for 4-5 minutes, stirring frequently. 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. Bring to a boil, then reduce the heat to low and cover. Simmer for 15 minutes, or until the chicken is fully cooked.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. Return the shredded chicken to the pot and simmer for 1-2 more minutes.
- Remove the bay leaf. Garnish with additional fresh parsley and black pepper before serving.¼ cup roughly chopped fresh parsley/cilantro
Video
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Notes
- Prep Your Veggies First: Get your veggies chopped and ready before turning on the heat. It makes everything easier and keeps things moving quickly once you start cooking.
- Rinse Your Leeks Well: Leeks can hold onto dirt between the layers. Slice them first, then rinse thoroughly under cold water to make sure they’re clean.
- Use a Heavy Pot: A good-quality pot distributes heat evenly and helps the vegetables cook gently without burning.
- Simmer, Don’t Boil: Keep the soup at a low simmer once the chicken is in. Boiling too hard can dry out the chicken and make the broth cloudy.
- Shred the Chicken Warm: It’s easier to shred the chicken while it’s still warm. It also helps it soak up more of the broth’s flavor once it goes back in.
- Go for Fresh Herbs: Fresh thyme and tarragon make a big difference not only in taste, but also in aroma.
- Adjust Flavor If Needed: Once everything’s cooked, give it a final taste. Sometimes, just a pinch more salt or a squeeze of lemon brightens everything.
- Stir in the Parsley Last: Fresh parsley or cilantro adds a nice clean finish, but only if you add it right before serving.
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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