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.

Reviews:

COOK TIME

30 minutes

Course

Dinner, Lunch

Cuisine

American

Serving

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:

1

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.

2

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.

3

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.

4

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

2 responses to “Chicken Soup”

  1. Liz Laboski says:

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

Leave a Reply

Your email address will not be published. Required fields are marked *

1 2 3 4 5

be the first to know

Newsletter

Join other subscribers and get Lisa's best recipes and news delivered to your inbox as soon as they’re posted! Unsubscribe at any time. Expect 1-2 emails a month at the most.