Chicken Soup for your Soul

This cozy, brothy chicken soup is the definition of comfort in a bowl. It’s made with tender poached chicken, a medley of winter vegetables, and fresh herbs—all simmered together in a rich chicken broth. It’s nourishing, flavorful, and perfect for chilly nights or when you’re under the weather.

Ingredients

• Chicken Breast: Two boneless, skinless chicken breasts are poached directly in the soup for ultra-tender bites. You can also use thighs for a richer flavor.
• Vegetables: A hearty mix of carrots, parsnips, celery, leek, onion, and garlic. Parsnips add a naturally sweet twist—feel free to sub with turnips or potatoes if preferred.
• Fresh Herbs: Thyme, tarragon, and a bay leaf infuse the broth with comforting aroma. Dried herbs work too—just use about a third of the amount.
• Chicken Broth: Opt for high-quality broth since it forms the flavorful base of the soup. Homemade or store-bought both work.
• Olive Oil, Salt & Pepper: For sautéing the vegetables and seasoning to taste.
• Fresh Parsley (for garnish): Adds a final bright pop of flavor and color.

Instructions

Step 1: Sauté the Vegetables

• In a large pot, heat a bit of olive oil over medium heat
• Add the carrots, parsnips, celery, leek, and onion
• Sauté for 4–5 minutes until slightly softened
• Stir in the garlic, salt, and pepper, and cook for 1 more minute

Step 2: Poach the Chicken

• Add the chicken breasts, thyme, tarragon, bay leaf, and broth
• Bring everything to a boil, then reduce to a gentle simmer
• Cover and cook for about 15 minutes, or until the chicken is fully cooked (internal temp of 165°F)

Step 3: Shred the Chicken

• Remove the chicken from the pot and place it on a cutting board
• Shred it with two forks, then return the meat to the pot
• Let it simmer for another 1–2 minutes to soak up the broth flavors

Step 4: Serve

• Remove herb stems and the bay leaf. Ladle the soup into bowls, garnish with fresh parsley and a bit of black pepper, and enjoy immediately

FAQs

1. Can I use rotisserie chicken instead of poaching fresh chicken?
   Absolutely! Skip the poaching step and stir in shredded rotisserie chicken after the vegetables have softened. Simmer briefly to heat through
2. What vegetables can I substitute for parsnips?
   If parsnips aren’t your thing, try turnips for a similar texture or diced potatoes for a heartier option. Just be sure to cook them until fork-tender
3. Can I freeze chicken soup?
   Yes, this soup freezes wonderfully. Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
4. What’s the best broth to use for flavor?
   A high-quality low-sodium chicken broth or homemade stock gives the best depth of flavor. You can always season more to taste at the end.
5. Can I make this soup in a slow cooker?
   Yes! Add all ingredients except the parsley to the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours. Shred the chicken before serving and garnish.