Ultimate Chicken Soup
This comforting chicken soup is quick to prepare, filled with tender chicken, and brightened by fresh veggies and herbs, making it perfect for cold evenings and quick weeknight meals.
Ingredients
Vegetables and aromatics
- 2 tablespoons extra virgin olive oil
- 4 medium carrots, peeled and sliced
- 3 medium parsnips, peeled and sliced Can be swapped for turnips if unavailable.
- 3 ribs celery, sliced Can use pre-sliced for convenience.
- 1/2 medium onion, diced
- 1 medium leek, halved lengthwise, sliced, and rinsed Rinse thoroughly to remove grit.
- 4 cloves garlic, minced Add briefly to avoid bitterness.
- 1 teaspoon kosher salt Taste before adding additional salt.
- 1/2 teaspoon freshly ground black pepper
Protein and herbs
- 2 boneless skinless chicken breasts A thigh can be used for more depth.
- 2 sprigs fresh thyme Remove after cooking.
- 2 sprigs fresh tarragon Remove after cooking.
Broth and finishing herbs
- 5 cups low-sodium chicken broth Use low-sodium to control salt.
- 1/4 cup roughly chopped fresh parsley Add fresh at the end.
Instructions
Preparation
- Heat the oil in a large pot over medium heat until it shimmers.
- Add carrots, parsnips, celery, leek, and onion. Cook, stirring frequently, for 4-5 minutes until vegetables are softened and glossy — they should not brown.
- Add the garlic, kosher salt, and black pepper; stir for 1 minute until fragrant.
Cooking
- Add the thyme, tarragon, bay leaf, chicken breasts, and chicken broth. Increase heat to bring the pot to a gentle boil.
- Reduce heat to low, cover, and simmer for 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is opaque through the center.
- Using tongs, transfer the chicken to a cutting board. Shred it with two forks (or slice if you prefer chunks).
- Return the shredded chicken to the pot and simmer for 1-2 minutes to rewarm and marry flavors.
- Remove and discard thyme, tarragon, and bay leaf. Stir in the chopped parsley, taste and adjust seasoning, and serve garnished with extra parsley and a crack of black pepper.
Notes
Store in airtight containers; use within 3–4 days in the fridge. Freeze portions for up to 3 months. Reheat on stovetop or microwave. Adds more depth using a whole chicken or bone-in chicken. Options available for vegetarian, grain swap, or noodle additions.