Ultimate Chicken Soup Recipe
This Ultimate Chicken Soup recipe offers a hearty and flavorful dish made with a medley of fresh vegetables, tender poached chicken, and fragrant herbs. Perfect for a comforting meal, it combines sautéed veggies and poached chicken in a savory broth, finished off with fresh parsley for a refreshing touch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Ingredients
Vegetables
- 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
Other Ingredients
- 2 tablespoons extra virgin olive oil
- 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
Instructions
- Saute the veggies: Heat the extra virgin olive oil in a large pot over medium heat. Add the carrots, parsnips, celery, leek, and onion to the pot. Cook for 4 to 5 minutes, stirring frequently until the veggies start to soften. Add the minced garlic, kosher salt, and freshly ground black pepper, stirring for an additional minute to release the flavors.
- Poach the chicken: Add the fresh thyme, tarragon, bay leaf, chicken breasts, and low-sodium chicken broth to the pot. Bring the mixture to a boil, then reduce heat to low. Cover the pot and let the soup simmer gently for 15 minutes or until the chicken is fully cooked through.
- Shred the chicken: Using tongs, carefully remove the chicken breasts to a cutting board. Shred the chicken into bite-sized pieces using two forks. Return the shredded chicken back to the pot, stirring it into the soup, and simmer for an additional 1 to 2 minutes to meld the flavors.
- Serve: Remove the sprigs of thyme, tarragon, and the bay leaf from the soup. Stir in the roughly chopped fresh parsley. Garnish with extra fresh parsley and a sprinkle of black pepper. Serve hot and enjoy the comforting flavors.
Notes
- Use low-sodium chicken broth to control salt levels and enhance flavor.
- Leeks should be thoroughly rinsed to remove any grit.
- Shredding the chicken ensures tender, easy-to-eat pieces throughout the soup.
- Fresh herbs add a delicate flavor, but dried herbs can be substituted if needed, using about one-third the amount.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Find it online: https://glowcooks.com/ultimate-chicken-soup-recipe/