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Ultimate Chicken Soup Recipe

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★★★★★

4.2 from 65 reviews

This Ultimate Chicken Soup recipe offers a comforting and flavorful homemade broth loaded with tender poached chicken and fresh vegetables. Combining classic ingredients like carrots, parsnips, celery, leeks, and aromatic herbs, this soup comes together in just 30 minutes, making it perfect for a nutritious and hearty meal any day of the week.

Ingredients

Scale

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)

Herbs & Seasonings

  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 sprigs fresh thyme
  • 2 sprigs fresh tarragon
  • 1 bay leaf
  • ¼ cup roughly chopped fresh parsley

Protein & Liquids

  • 2 boneless skinless chicken breasts
  • 5 cups low-sodium chicken broth
  • 2 tablespoons extra virgin olive oil

Instructions

  1. Saute the veggies: Heat the olive oil in a large pot over medium heat. Add the sliced carrots, parsnips, celery, leek, and diced onion to the pot. Cook them for 4 to 5 minutes while stirring frequently, until the vegetables start to soften. Add the minced garlic, kosher salt, and freshly ground black pepper, then stir for another minute to release the aromas.
  2. Poach the chicken: Add the fresh thyme sprigs, tarragon sprigs, bay leaf, 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 the soup simmer gently for 15 minutes, or until the chicken is fully cooked through and tender.
  3. Shred the chicken: Using tongs, carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Gently shred the chicken into bite-sized pieces using two forks. Return the shredded chicken back into the pot and simmer for an additional 1 to 2 minutes to meld the flavors together.
  4. Serve: Remove and discard the thyme, tarragon sprigs, and bay leaf from the soup. Stir in the roughly chopped fresh parsley for a vibrant finish. Garnish individual bowls with extra parsley and a sprinkle of black pepper, then ladle and serve the soup warm.

Notes

  • Use low-sodium chicken broth to control the salt level in the soup.
  • For a richer flavor, you can use homemade chicken broth instead of store-bought.
  • If fresh herbs aren’t available, dried thyme and tarragon can be substituted at about one-third the amount.
  • Feel free to add other vegetables like potatoes or zucchini to customize the soup.
  • This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Keywords: chicken soup, homemade, comforting soup, healthy chicken recipe, poached chicken soup, vegetable chicken soup, low sodium soup

Find it online: https://epicrecipebox.com/ultimate-chicken-soup-recipe/