

This chicken soup reminds me of my grandmother’s recipe; simple with poached chicken, hearty vegetables, fresh herbs and chicken broth. Comforting flavors that warm the soul. Perfect on a cold winter day or when needing to nourish the body.
While most chicken soup recipes contain pasta noodles, it not’s necessary. If you do wish to add a noodle I would suggest making Pearl Couscous and adding it to your soup bowl then ladling broth on top.
This chicken soup not only tastes delicious but packed with nutrient-dense veggies, including carrots, parsnips, celery, leeks, onion, garlic and fresh ginger.
You’ll need 1-2 skinless, boneless chicken breasts for poaching, and when it comes to seasoning-tarragon pairs beautifully with chicken and is the one ingredient you don’t want to leave out!
So if you’ve been searching for a chicken soup that’s comforting, healing and flavorful, this is it.
Tip:If you don’t feel like poaching the chicken, you can always substitute rotisserie chicken (minus the skin) and adding it at the very end. Heat through and serve.
Reviews:
30 minutes
Dinner, Lunch
American
4 people, 6 people
Ingredients:
1. | 2 tablespoons extra virgin olive oil |
2. | 4 medium carrots peeled and sliced |
3. | 3 parsnips peeled and sliced (substitute 1 sweet potato) |
4. | 3 celery stalks sliced |
5. | 1/2 medium onion diced |
6. | 1 leek halved lengthwise, sliced and rinsed |
7. | 4 garlic cloves minced |
8. | 1/2 teaspoon himalayan salt |
9. | 1/2 teaspoon ground black pepper |
10. | 1-2 boneless skinless chicken breasts |
11. | 2 sprigs of fresh thyme or 1/2 tsp or to taste dried thyme |
12. | 2 sprigs fresh tarragon or 1/2 tsp dried |
13. | 1 bayleaf (substitute 1/2 tsp celery seed) |
14. | 1" piece of fresh ginger grated (optional) |
15. | 8 cups chicken broth |
16. | 1/4 cup fresh roughly chopped parsley |
Directions:
Saute the Veggies.
Heat oil in a large pot on medium heat. Add carrots, parsnips, celery, leek and onion to the pot. Cook for 4-5 minutes, stirring frequently. Add the garlic, salt and pepper, and stir for another minute.
Poach the Chicken.
Add the time, tarragon, bay leaf, chicken, and broth. Bring to a boil, reduce heat to low and cover pot. Simmer the soup for 15 minutes, or until chicken is fully cooked.
Shred the Chicken.
With tongs, carefully remove the chicken to a cutting board and the gently shred the chicken with two forks. Place the shredded chicken back into the pot and simmer for 1 to 2 minutes.
Serve.
Remove the sprigs of thyme, tarragon and bayleaf. Stir in the grated ginger if using, and parsley. Season with additional pepper or even a little cayenne pepper before serving.
Notes:
Recipe adapted from Downshiftology with Lisa Bryan
Hi Lisa! I miss you & your yoga classes!
Love & Hugs
OMG Liz- I miss you too!! I’ll be in touch.