Chicken Soup Recipe
This Chicken Soup is a nourishing, rustic one-pot meal infused with fresh herbs like thyme and tarragon. Perfect for busy nights or cozy weekends, it’s light yet satisfying—comfort in its purest form.
Equipment
- Large Pot
- Cutting board
- Knife
- Tongs
Ingredients
Main Ingredients
- 2 tbsp extra virgin olive oil
- 4 medium carrots peeled and sliced
- 3 parsnips peeled and sliced
- 3 celery ribs sliced
- 0.5 medium onion diced
- 1 leek halved, sliced, and rinsed
- 4 cloves garlic minced
- 1 tsp kosher salt
- 0.5 tsp black pepper freshly ground
- 2 boneless skinless chicken breasts
- 2 sprigs fresh thyme
- 2 sprigs fresh tarragon
- 1 bay leaf
- 5 cups low-sodium chicken broth
- 0.25 cup fresh parsley roughly chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add carrots, parsnips, celery, leek, and onion. Sauté for several minutes until softened. Add garlic, salt, and pepper; cook until fragrant.
- Add chicken breasts, thyme, tarragon, bay leaf, and broth. Bring to a gentle boil, then reduce heat and cover. Simmer until chicken is cooked through and broth is golden, about 20–25 minutes.
- Remove chicken, shred with two forks, and return to the pot.
- Simmer for another few minutes to meld the flavors.
- Remove thyme, tarragon, and bay leaf. Stir in parsley. Serve hot with optional crusty bread or salad.
Notes
For a creamier texture, blend a small portion of the soup and stir it back in. To freeze, let cool completely before portioning into freezer-safe containers.
Nutrition
Calories: 260kcalCarbohydrates: 18gProtein: 25gFat: 10gSaturated Fat: 2gCholesterol: 65mgSodium: 720mgPotassium: 670mgFiber: 5gSugar: 6gVitamin A: 8900IUVitamin C: 12mgCalcium: 60mgIron: 1.4mg
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