Chicken Soup Recipe
This classic chicken soup recipe is a comforting dish, rich in tender chicken, fresh vegetables, and flavorful herbs. Perfect for a cozy dinner, this soup combines simple ingredients to create a nourishing and delicious meal. The recipe is easy to follow, making it ideal for weeknight dinners or meal prepping.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
Scale
- 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
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add carrots, parsnips, celery, onion, and leek. Cook until vegetables begin to soften, about 5-7 minutes.
- Add Garlic & Seasoning: Stir in minced garlic, salt, and pepper. Cook for another minute until fragrant.
- Add Chicken & Herbs: Place the chicken breasts in the pot. Add thyme, tarragon, bay leaf, and chicken broth.
- Simmer Soup: Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, until the chicken is cooked through.
- Shred Chicken: Remove the chicken breasts from the pot, shred them with two forks, and return to the pot.
- Finish & Serve: Stir in parsley and adjust seasoning if needed. Serve hot with fresh parsley garnish.
Notes
- For a richer flavor, use bone-in chicken and cook the soup longer to extract more flavor from the bones.
- Substitute tarragon with rosemary or dill if preferred.
- The soup can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl (approx. 2 cups)
- Calories: 250 kcal
- Sugar: 5g
- Sodium: 600mg
Find it online: https://emiliarecipes.com/chicken-soup-recipe/