Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 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)
- 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
- 5 cups low-sodium chicken broth
- ¼ cup roughly chopped fresh parsley
Instructions
- Saute the veggies: Start by heating up your olive oil in a large pot over medium heat. Once it’s shimmering, toss in your chopped carrots, parsnips, celery, leek, and onion. Stir them around frequently for about 4-5 minutes until they start to soften. (Pro tip: Don’t rush this step! Let the veggies release their flavors before adding anything else.) After they’ve softened a bit, toss in your minced garlic, salt, and pepper. Give it another stir for about a minute—this is where that fragrant garlic magic happens.
- Poach the chicken: Time to build even more flavor. Add the fresh thyme, tarragon, and bay leaf to the pot. Place your chicken breasts on top of the veggies, and pour in the chicken broth. Bring everything to a boil, then immediately lower the heat to a simmer. Cover the pot and let it gently bubble away for about 15 minutes, or until the chicken is cooked through. (Here’s a tip: Don’t boil the soup too hard or your chicken will turn out tough. A gentle simmer is all it needs!)
- Shred the chicken: Once the chicken is cooked, use your trusty tongs to pull it out onto a cutting board. Let it cool for just a minute or two before shredding it with two forks. If you’re in a rush, you can even chop it up, but shredded chicken absorbs the flavors better. Toss the shredded chicken back into the pot and give it another 2-minute simmer.
- Finish it off: Before serving, fish out the thyme, tarragon sprigs, and bay leaf (no one wants a surprise bay leaf in their spoon). Stir in the chopped parsley for that fresh pop of green, and garnish with a bit more parsley and freshly ground black pepper if you’re feeling fancy.
Notes
To serve, ladle the soup into large bowls, making sure everyone gets plenty of that shredded chicken and colorful veggies. If you’re feeling fancy, garnish each bowl with a little extra parsley and a grind of black pepper. This soup pairs beautifully with a slice of crusty sourdough bread for dunking, or even some homemade biscuits if you have the time.
For a more elegant presentation (maybe for a dinner party or family gathering), you can serve it in wide, shallow bowls with a sprig of fresh thyme on top.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch