Easy Chicken Soup: Comforting and Delicious
This easy chicken soup is a comforting and delicious dish, perfect for any time of year.
Equipment
- large pot
- cutting board
- Tongs
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 medium carrots, peeled and sliced
- 3 medium parsnips, peeled and sliced or substitute with turnips or potatoes
- 3 ribs celery, sliced
- ½ medium onion, diced
- 1 leek, halved lengthwise, sliced, and rinsed
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 boneless skinless chicken breasts can substitute with chicken thighs
- 2 sprigs fresh thyme
- 2 sprigs fresh tarragon
- 1 leaf bay leaf
- 5 cups low-sodium chicken broth
- ¼ cup fresh parsley, roughly chopped
Instructions
- Heat olive oil in a large pot and sauté carrots, parsnips, celery, leek, and onion for 4-5 minutes, then add garlic, salt, and pepper for another minute.
- Add thyme, tarragon, bay leaf, chicken, and broth; bring to a boil, then simmer covered for 15 minutes until chicken is cooked.
- Remove chicken, shred it, and return to the pot to simmer for an additional 1-2 minutes.
- Discard herbs, stir in parsley, and garnish with additional parsley and black pepper before serving.
Notes
If using dried herbs instead of fresh, start with ½ teaspoon of each and adjust to taste. Additional vegetables like peas or zucchini can be added to the soup.