Chicken soup is one of those timeless dishes that feels like a warm hug in a bowl. Whether you’re fighting off a cold, needing a nourishing reset, or simply craving something cozy, this recipe delivers. It’s packed with juicy shredded chicken, vibrant winter vegetables, and fragrant herbs simmered in a rich, golden broth. No noodles, no fuss — just real ingredients that heal from the inside out.
Chicken soup isn’t just food — it’s therapy. This clean, brothy version brings together lean poached chicken, nutrient-rich vegetables, and a blend of fresh thyme and tarragon that infuses each spoonful with cozy, herbal warmth. It’s a dish I turn to every winter, and it’s as easy as it is satisfying. No pasta needed — parsnips do all the comforting, carb-like magic without weighing you down. This chicken soup is simplicity done right.
Table of Contents
❤️ Why You’ll Love This Recipe
- Wholesome & healing – Immune-boosting veggies and herbs
- No noodles needed – Root veggies add bulk and sweetness
- Quick & simple – Ready in under 40 minutes
- Naturally gluten-free & dairy-free
- Perfect for meal prep – Tastes even better the next day
🛒 Ingredients
- 2 tbsp extra virgin olive oil
- 4 medium carrots, peeled & sliced
- 3 parsnips, peeled & sliced
- 3 celery ribs, chopped
- ½ medium onion, diced
- 1 leek, halved lengthwise, sliced, and rinsed
- 4 garlic cloves, minced
- 1 tsp kosher salt
- ½ tsp 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 chopped fresh parsley
👩🍳 Instructions
- Sauté the Vegetables
In a large pot, heat olive oil over medium. Add carrots, parsnips, celery, leek, and onion. Cook for 4–5 minutes, stirring occasionally. Add garlic, salt, and pepper, and stir for another minute. - Poach the Chicken
Add the chicken breasts, thyme, tarragon, bay leaf, and chicken broth to the pot. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15 minutes, or until chicken reaches 165°F. - Shred the Chicken
Use tongs to transfer the chicken to a cutting board. Shred with two forks, then return the shredded chicken to the pot. - Finish and Serve
Simmer for another 2–3 minutes. Remove herb sprigs and bay leaf. Stir in chopped parsley and season with extra salt and pepper to taste. Serve hot.
⏱ Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4 bowls
🔢 Nutrition Facts (Per Serving)
- Calories: 319
- Protein: 21g
- Fat: 11g
- Carbohydrates: 38g
- Fiber: 9g
- Sugar: 11g
- Sodium: 822mg
💡 Tips & Variations
- Swap the chicken – Boneless thighs work beautifully too
- Can’t find parsnips? – Use turnips or potatoes (add 5 mins cook time)
- Fresh herbs are best – But ½ tsp dried thyme + ½ tsp dried tarragon will do in a pinch
- Boost flavor – Add a squeeze of lemon or a dash of turmeric
- Shred like a pro – Use a stand mixer for hands-free shredding
❓ FAQs
Can I freeze chicken soup?
Absolutely! Let it cool, then freeze in portions for up to 3 months.
Is this soup low-carb?
It’s moderately low-carb thanks to root veggies, but easily adaptable for keto — just reduce the parsnips.
What if I don’t have leeks?
Just increase the onion or add shallots for a similar depth of flavor.
Chicken Soup
Equipment
- – Large pot
- – Cutting board
- – Tongs
- – Knife
- Measuring cups & spoons
Ingredients
- – 2 tbsp extra virgin olive oil
- – 4 carrots sliced
- – 3 parsnips sliced
- – 3 celery ribs chopped
- – ½ onion diced
- – 1 leek sliced and rinsed
- – 4 garlic cloves minced
- – 1 tsp kosher salt
- – ½ tsp black pepper
- – 2 boneless chicken breasts
- – 2 sprigs fresh thyme
- – 2 sprigs fresh tarragon
- – 1 bay leaf
- – 5 cups low-sodium chicken broth
- – ¼ cup chopped parsley
Instructions
- Heat olive oil in large pot. Sauté carrots, parsnips, celery, onion, and leek for 5 minutes. Add garlic, salt, pepper.
- Add chicken, herbs, and broth. Bring to boil, then cover and simmer 15 minutes.
- Shred cooked chicken and return to pot. Simmer 2 more minutes.
- Discard herbs. Stir in parsley. Serve warm.
Notes
– Add lemon or turmeric for a flavor twist
– Freezes beautifully for up to 3 months
🍴 Conclusion
There’s nothing more comforting than a pot of homemade chicken soup simmering on the stove. With fresh vegetables, lean protein, and soothing herbs, this version is pure nourishment in a bowl. Whether you’re making it for the week ahead or to comfort someone you love, it’s a recipe worth bookmarking forever.