Entree, parsnips, Soup

Chicken Soup

January 16, 2024

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.



30 minutes


Dinner, Lunch




4 people, 6 people


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



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.



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.


Recipe adapted from Downshiftology with Lisa Bryan

2 responses to “Chicken Soup”

  1. Liz Laboski says:

    Hi Lisa! I miss you & your yoga classes!
    Love & Hugs

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