CHICKEN SOUP

This nourishing and healing chicken soup recipe is loaded with poached chicken, carrots, parsnips, celery, leek, onion, garlic and fresh herbs. It’s a great cold weather soup!

PREPARATION TIME

PREP:10

COOK:20

TOTAL:30

INGREDIENTS

▢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

Saute the veggies. Heat the oil in a large pot on medium heat. Add the carrots, parsnips, celery, leek, and onion to the pot and cook for 4 to 5 minutes, stirring frequently. Add the garlic, salt, and pepper, and stir for another minutes.

Poach the chicken. Add the thyme, tarragon, bay leaf, chicken, and broth. Bring to a boil, then reduce the heat to low and cover the pot. Simmer the soup for 15 minutes, or until the chicken is fully cooked.

Shred the chicken. With tongs, remove the chicken to a cutting board and then gently shred the chicken with two forks. Place the shredded chicken back into the pot and simmer for an additional 1 to 2 minutes.

Serve. Remove the sprigs of thyme, tarragon and the bay leaf. Stir in the parsley, and garnish with additional fresh parsley and black pepper before serving.

LISA’S TIPS

Those of you with an eagle eye may have noticed I added the garlic first in the video above. While that’s not detrimental, I do believe the steps listed above are best – so follow those.

For the shredded chicken hack (using a stand mixer) that I mention in the video, check out my shredded chicken recipe.