The Best CHICKEN SOUP Recipe for Winter!
This chicken soup is packed with tender, juicy chicken, hearty vegetables, and fresh herbs like thyme and tarragon. It’s a comforting and healthy meal perfect for cold weather.
Ingredients
- 4 carrots
- 3 parsnips
- 3 ribs celery
- ½ onion
- 1 leek
- 4 garlic cloves
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 boneless, skinless chicken breasts
- 2 sprigs fresh thyme
- 2 sprigs fresh tarragon
- 1 bay leaf
- 5 cups low-sodium chicken broth (or 4 cups broth + 1 cup water)
- ¼ cup freshly chopped parsley
Preparation Time
- Total Time: 45 minutes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Servings: 4
Step 1: Preparing the Vegetables
Peel and slice four carrots.
Peel and slice three parsnips.
Slice the celery ribs.
Slice half of an onion.
Slice the light portion from the top of the leek.
Slice the leek in half lengthwise, then across.
Rinse the leek in a colander under running water.
Smash four garlic cloves to remove their skins.
Step 2: Sautéing the Vegetables
Heat olive oil in a large pot over medium-high heat.
Mince the garlic cloves directly into the pot.
Add the leek to the pot.
Add the carrots, parsnips, celery, and onion to the pot.
Stir the vegetables for 4-5 minutes until softened.
Add salt and pepper to the pot.
Stir to combine.
Step 3: Simmering the Chicken
Add the chicken breasts to the pot.
Add thyme sprigs to the pot.
Add tarragon sprigs to the pot.
Add a bay leaf to the pot.
Pour in the chicken broth (or broth and water mixture).
Bring the mixture to a boil.
Reduce heat to low, cover, and simmer for 15 minutes, or until chicken is cooked through.
Step 4: Shredding the Chicken
Remove the chicken breasts from the pot and place them on a cutting board.
Shred the chicken with two forks.
Step 5: Combining and Finishing the Soup
Return the shredded chicken to the pot.
Simmer for 1-2 minutes.
Remove the thyme and tarragon sprigs.
Remove the bay leaf.
Stir in the chopped parsley.
Step 6: Serving
Ladle the soup into bowls.
Optionally, garnish with extra parsley and freshly ground black pepper.
Tips
- For a brighter flavor, add a squeeze of fresh lemon juice.
- Add spiralized zucchini noodles for extra vegetables.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.