Chicken Soup
A simple, nourishing chicken soup packed with veggies and fresh herbs. Perfect for chilly days or boosting immunity.
Equipment
- - Large soup pot
- Cutting board
- - Knife
- - Tongs or forks (for shredding)
Ingredients
- - 2 tbsp extra virgin olive oil
- - 4 carrots sliced
- - 3 parsnips sliced (or turnips/potatoes)
- - 3 celery ribs sliced
- - ½ onion diced
- - 1 leek sliced and rinsed
- - 4 garlic cloves minced
- - 1 tsp kosher salt
- - ½ tsp black pepper
- - 2 boneless skinless chicken breasts
- - 2 sprigs thyme
- - 2 sprigs tarragon
- - 1 bay leaf
- - 5 cups low-sodium chicken broth
- - ¼ cup fresh parsley chopped
Instructions
- Heat oil in a large pot. Add carrots, parsnips, celery, leek, and onion. Sauté for 4–5 minutes.
- Stir in garlic, salt, and pepper.
- Add chicken, herbs, and broth. Bring to a boil, then simmer covered for 15 minutes.
- Remove and shred chicken. Return to pot and simmer 1–2 more minutes.
- Remove herbs, stir in parsley, and serve hot.
Notes
- Turnips or potatoes can replace parsnips
- Use fresh herbs for best flavor
- Freeze leftovers for up to 3 months
- Use fresh herbs for best flavor
- Freeze leftovers for up to 3 months