Ultimate Chicken Soup Recipe

Introduction

This Ultimate Chicken Soup is a comforting and hearty dish perfect for any day you need a warm, nourishing meal. Packed with fresh vegetables, tender shredded chicken, and fragrant herbs, it’s simple to make and full of flavor.

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

Instructions

1. Step 1: Heat the olive oil in a large pot over medium heat. Add the carrots, parsnips, celery, leek, and onion. Cook for 4 to 5 minutes, stirring frequently until the vegetables begin to soften.
2. Step 2: Stir in the minced garlic, kosher salt, and black pepper. Cook for another minute, allowing the garlic to release its aroma but not burn.
3. Step 3: Add the thyme, tarragon, bay leaf, chicken breasts, and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
4. Step 4: Simmer the soup for 15 minutes, or until the chicken is fully cooked through and tender.
5. Step 5: Use tongs to remove the chicken breasts from the pot and place them on a cutting board. Gently shred the chicken with two forks.
6. Step 6: Return the shredded chicken to the pot and simmer for another 1 to 2 minutes to meld the flavors.
7. Step 7: Remove the thyme, tarragon sprigs, and bay leaf from the soup. Stir in the chopped fresh parsley, and garnish with extra parsley and black pepper before serving.

Tips & Variations

• For deeper garlic flavor, cook the vegetables first before adding the garlic, as burning garlic can cause bitterness.
• Use a stand mixer with a paddle attachment to shred chicken quickly if you’re making larger batches.
• Swap fresh tarragon with rosemary or oregano if you prefer different herb notes.
• Add cooked rice or small pasta for a heartier soup.

Storage

Store leftover chicken soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat until hot. This soup can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and add extra richness. Adjust cooking time if needed until the chicken is fully cooked.

Do I need to peel the parsnips and carrots?

Peeling is recommended to remove any dirt and tough outer skin for a smoother texture and better flavor.

Ultimate Chicken Soup Recipe

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★★★★★

4.4 from 61 reviews

• Author: Rafael
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This Ultimate Chicken Soup recipe is a hearty and comforting dish featuring tender shredded chicken breast simmered with a medley of sautéed vegetables and fresh herbs in a flavorful low-sodium chicken broth. It’s perfect for a nourishing meal any time of year, balancing simple, wholesome ingredients with delicious depth of flavor.

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Ingredients

Scale 1x2x3x

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

Proteins & Herbs

• 2 boneless skinless chicken breasts
• 2 sprigs fresh thyme
• 2 sprigs fresh tarragon
• 1 bay leaf
• ¼ cup roughly chopped fresh parsley

Other Ingredients

• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 5 cups low-sodium chicken broth

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Instructions

1. Saute the veggies: Heat the extra virgin olive oil in a large pot over medium heat. Add the sliced carrots, parsnips, celery, leek, and diced onion. Cook for 4 to 5 minutes, stirring frequently to soften the vegetables. Then, add the minced garlic, kosher salt, and freshly ground black pepper, stirring for about one more minute until fragrant.
2. Poach the chicken: Add the fresh thyme, tarragon, bay leaf, the boneless skinless chicken breasts, and low-sodium chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 15 minutes or until the chicken is fully cooked through.
3. Shred the chicken: Using tongs, carefully remove the cooked chicken breasts from the pot and transfer them to a cutting board. Gently shred the chicken with two forks until it is pulled into bite-sized pieces. Return the shredded chicken to the pot and allow it to simmer for an additional 1 to 2 minutes to absorb more flavor.
4. Serve the soup: Remove the sprigs of thyme, tarragon, and the bay leaf from the soup. Stir in the roughly chopped fresh parsley. Garnish with additional parsley and freshly ground black pepper if desired before serving hot.

Notes

• For optimal flavor, follow the precise order of adding ingredients: sauté veggies, then garlic, salt, and pepper last before simmering to prevent garlic from burning.
• You can shred the chicken faster using a stand mixer if preferred, as mentioned in the recipe video.
• This soup pairs well with crusty bread or a light salad for a complete meal.
• Use low-sodium chicken broth to control salt levels and keep the soup healthy.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: chicken soup, homemade chicken soup, shredded chicken soup, comforting soup, easy chicken soup