Ingredients
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
Protein
- 2 boneless skinless chicken breasts
Herbs and 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
Liquids and Oil
- 2 tablespoons extra virgin olive oil
- 5 cups low-sodium chicken broth
Instructions
- Prepare the vegetables: Peel and slice the carrots and parsnips. Slice the celery ribs, dice the onion, and rinse and slice the leek lengthwise. Mince the garlic cloves to have all vegetables ready for cooking.
- Sauté the vegetables: In a large pot or Dutch oven, heat the extra virgin olive oil over medium heat. Add the carrots, parsnips, celery, onion, leek, and minced garlic. Cook, stirring occasionally, until the vegetables begin to soften and the onions become translucent, about 5 to 7 minutes.
- Add seasonings and herbs: Sprinkle in the kosher salt and freshly ground black pepper. Add the sprigs of fresh thyme, tarragon, and the bay leaf to the pot, mixing them with the sautéed vegetables to release their aromas.
- Cook the chicken: Place the boneless skinless chicken breasts into the pot. Pour in the low-sodium chicken broth, ensuring the chicken is fully submerged. Bring the mixture to a gentle boil.
- Simmer the soup: Reduce the heat to low, cover the pot, and let the soup simmer for about 20 to 25 minutes or until the chicken breasts are cooked thoroughly and the vegetables are tender.
- Shred the chicken: Remove the chicken breasts from the pot and shred them using two forks or chop them into bite-sized pieces. Return the chicken to the pot and stir well to combine.
- Finish and garnish: Remove the bay leaf and herb sprigs. Stir in the roughly chopped fresh parsley for a bright, fresh flavor. Adjust seasoning if needed and serve hot.
Notes
- For a richer flavor, you can use homemade chicken broth or stock.
- Feel free to add other vegetables such as potatoes or green beans for extra texture and nutrients.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- To make the soup spicier, add a pinch of red pepper flakes or cayenne pepper during the sautéing step.
- This soup can be easily adapted to be gluten-free, dairy-free, and low in sodium by choosing proper ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
