Description
Warm, nourishing, and made from scratch, this homemade chicken soup is the perfect comfort food for any day. With tender chicken, hearty vegetables, and aromatic herbs, it’s easy to make and packed with flavor. This version skips noodles for a lighter, brothy finish and uses parsnips for a natural touch of sweetness.
Ingredients
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
1. Heat oil in a large pot over medium heat. Add carrots, parsnips, celery, leek, and onion; cook for 4–5 minutes, stirring often.
2. Add garlic, salt, and pepper; cook for another minute.
3. Add thyme, tarragon, bay leaf, chicken breasts, and broth. Bring to a boil, then lower heat and cover. Simmer for 15 minutes or until chicken is fully cooked.
4. Remove chicken, shred with two forks, and return it to the pot. Simmer 1–2 more minutes.
5. Discard herb sprigs and bay leaf. Stir in parsley and serve with extra parsley and black pepper.
Notes
Use chicken thighs instead of breasts if desired.
Substitute parsnips with turnips or potatoes; potatoes may need extra cooking time.
For dried herbs, reduce the amount used compared to fresh.
Allow soup to cool before storing.
Yields approximately 4 servings.
Soup stores in the fridge for 4–5 days and freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 319
- Sugar: 11g
- Sodium: 822mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0.01g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 21g
- Cholesterol: 36mg