Nothing fancy. While you are free to make your own chicken broth using store bought makes this come together in no time.
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 medium carrots (peeled and sliced)
- 3 parsnips (peeled and sliced) (optional)
- 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
- 6 cups low-sodium chicken broth
- ¼ cup roughly chopped fresh parsley
Directions
- 1Saute 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 minute.
- 2Poach 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.
- 3Shred 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.
- 4Serve. 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.
Notes
- I use a pack of chicken breast from Costco
- If you don't have leeks, add an extra 1/2 of an onion
- Add more broth to get the consistency you like.
Estimated Time
Preparation: 10 minutes
Cooking: 20 minutes
Original Recipe Source:
https://downshiftology.com/recipes/chicken-soup/#wprm-recipe-container-32832