Description
This Homemade Chicken Soup is loaded with poached chicken, carrots, parsnips, celery, leek, onion, garlic, and fresh herbs for a nourishing winter soup ready in 30 minutes.
Ingredients
Scale
- 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
- Heat olive oil in a large pot over medium heat and sauté carrots, parsnips, celery, leek, and onion for 4 to 5 minutes.
- Add garlic, salt, and pepper and cook for 1 more minute.
- Add thyme, tarragon, bay leaf, chicken breasts, and broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes until chicken is cooked through.
- Remove chicken, shred with two forks, and return to pot.
- Simmer for 1 to 2 additional minutes.
- Remove herb sprigs and bay leaf, stir in parsley, and serve hot.
Notes
- Rinse leeks thoroughly to remove grit.
- Avoid overcooking the chicken to keep it tender.
- Adjust salt at the end if needed.
- A squeeze of lemon brightens the flavor before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 319 kcal
- Sugar: 11 g
- Sodium: 822 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.01 g
- Carbohydrates: 38 g
- Fiber: 9 g
- Protein: 21 g
- Cholesterol: 36 mg