This is the only chicken soup recipe you’ll ever need. It’s a simple, brothy, and deeply nourishing soup made with tender poached chicken, a hearty blend of winter vegetables, and the magic of fresh herbs. It’s a cozy hug in a bowl, perfect for a quick weeknight dinner or for soothing a cold.
Why You’ll Love This Recipe:
- Quick & Easy: Ready in just 30 minutes from start to finish.
- Incredibly Flavorful: Fresh tarragon and thyme make this soup truly special.
- Nourishing & Light: Packed with protein and vegetables, it’s wholesome comfort food.
- Meal-Prep Friendly: Tastes even better the next day and freezes beautifully.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Course: Soup
Ingredients
- 2 tbsp 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 well
- 4 garlic cloves, minced
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 boneless, skinless chicken breasts
- 5 cups low-sodium chicken broth
- 2 sprigs fresh thyme
- 2 sprigs fresh tarragon
- 1 bay leaf
- ¼ cup fresh parsley, chopped (for garnish)
Instructions
1. Sauté the Aromatics:
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the carrots, parsnips, celery, leek, and onion. Cook for 4-5 minutes, stirring frequently, until the vegetables begin to soften.
2. Bloom the Garlic:
- Add the minced garlic, salt, and pepper to the pot. Stir and cook for another minute until fragrant.
3. Poach the Chicken:
- Add the whole chicken breasts, thyme, tarragon, bay leaf, and chicken broth to the pot.
- Bring the soup to a boil, then immediately reduce the heat to low, cover, and let it simmer gently for 15 minutes, or until the chicken is cooked through (165°F / 74°C internally).
4. Shred and Finish:
- Using tongs, remove the chicken breasts to a cutting board and shred them with two forks.
- Return the shredded chicken to the pot and simmer for another 1-2 minutes to heat through.
- Remove and discard the thyme and tarragon sprigs and the bay leaf.
5. Serve:
- Stir in the fresh parsley. Ladle the soup into bowls, garnish with extra parsley and a crack of black pepper, and serve hot.
Chef’s Notes & Tips
- The Herb Secret: The fresh tarragon is the “wow” factor here, pairing beautifully with chicken. Don’t skip it!
- Vegetable Swaps: Not a fan of parsnips? Substitute with potatoes, turnips, or even more carrots.
- Shredding Hack: For super-easy shredding, place the hot chicken breasts in the bowl of a stand mixer and use the paddle attachment on low speed for 20-30 seconds.
- Dried Herb Substitute: If you must use dried, substitute ½ teaspoon each of dried thyme and tarragon. The flavor will be less vibrant but still good.
Storage & Reheating
- To Store: Let the soup cool to room temperature, then store in an airtight container in the refrigerator for 4-5 days.
- To Freeze: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To Reheat: Warm gently on the stovetop over medium heat or in the microwave until hot.
Nutritional Information (Per Serving)
- Calories: 319kcal
- Carbohydrates: 38g
- Protein: 21g
- Fat: 11g
Note: Nutritional information is an estimate and can vary based on specific ingredients used.
