Description
This nourishing and healing chicken soup recipe is loaded with poached chicken, carrots, parsnips, celery, leek, onion, garlic and fresh herbs.
Ingredients
2 tablespoons extra virgin olive oil
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
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 boneless skinless chicken breasts
2 sprigs fresh thyme
2 sprigs fresh tarragon
1 bay leaf
5 cups low-sodium chicken broth
1/4 cup roughly chopped fresh parsley
Instructions
1. Heat the oil in a large pot on medium heat. Add the carrots, parsnips, celery, leek, and onion and cook for 4 to 5 minutes, stirring frequently. Add garlic, salt, and pepper, and stir for another minute.
2. Add thyme, tarragon, bay leaf, chicken, and broth. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes until chicken is fully cooked.
3. Remove chicken with tongs, shred with two forks, and return to pot. Simmer 1 to 2 minutes.
4. Remove thyme, tarragon, and bay leaf. Stir in parsley and garnish with extra parsley and pepper.
Notes
Follow the sauté order for the best flavor.
Shred chicken by hand for the best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: Not Provided
- Sugar: Not Provided
- Sodium: Not Provided
- Fat: Not Provided
- Saturated Fat: Not Provided
- Unsaturated Fat: Not Provided
- Trans Fat: 0
- Carbohydrates: Not Provided
- Fiber: Not Provided
- Protein: Not Provided
- Cholesterol: Not Provided