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CHICKEN SOUP centered hero view, clean and uncluttered
Yesica Andrews

Irresistible Chicken Soup Easy and Comforting Recipe

This ultimate chicken soup with veggies is a warm and nourishing dish, packed with flavorful poached chicken, carrots, parsnips, celery, leek, onion, garlic, and fresh herbs. Perfect for chilly days, this chicken soup recipe offers a comforting bowl that feels like a homemade healing remedy. Enjoy the refreshing twist of lemon chicken orzo soup vibes in every spoonful of this easy, hearty meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 319
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 4 medium carrots peeled and sliced
  • 3 parsnips peeled and sliced
  • 3 celery ribs sliced
  • ½ medium onion diced
  • 1 leek halved lengthwise, sliced, and rinsed
  • 4 garlic cloves minced
  • 1 teaspoon kosher salt
  • ½ 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
  • ¼ cup roughly chopped fresh parsley

Method
 

  1. Warm the olive oil in a large soup pot over medium heat.
  2. Add the sliced carrots, parsnips, celery, leek, and diced onion and cook them, stirring often, until they start to soften, approximately 4 to 5 minutes.
  3. Mix in the minced garlic along with the salt and pepper, stirring continuously for about one minute until fragrant.
  4. Tuck in the thyme, tarragon, bay leaf, whole chicken breasts, and pour the chicken broth into the pot.
  5. Bring the mixture to a boil, then lower the heat to a gentle simmer and cover the pot.
  6. Allow the soup to cook for 15 minutes, or until the chicken is thoroughly cooked through.
  7. Remove the chicken breasts carefully using tongs and place on a cutting board.
  8. Shred the chicken by pulling it apart with two forks.
  9. Return the shredded chicken to the pot and let it simmer for another 1 to 2 minutes to meld flavors.
  10. Discard the herb sprigs and bay leaf, then stir in the fresh parsley.
  11. Serve the soup garnished with extra parsley and a dash of black pepper to taste.

Notes

  • If you have a stand mixer, try using it to shred the chicken quickly as a handy shortcut mentioned in the video.
  • Adding the garlic after the other vegetables preserves its delicate flavor best, although starting with garlic first isn't a problem.
  • This soup stores well in the fridge for up to 3 days and can be frozen for longer storage.