Ultimate Chicken Soup: The Complete Guide to the Most Comforting, Nourishing Homemade Soup You’ll Ever Make
Warm, comforting, and nourishing, this homemade chicken soup is perfect for cold days or whenever you need something soothing and healthy. It’s filled with tender poached chicken, hearty root vegetables, fresh herbs, and a flavorful broth. Simple ingredients come together quickly for a wholesome meal the whole family will love.
Ingredients
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2 tablespoons extra virgin olive oil
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4 medium carrots, peeled and sliced
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3 parsnips, peeled and sliced
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3 celery ribs, sliced
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½ medium onion, diced
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1 leek, halved lengthwise, sliced, and rinsed well
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4 garlic cloves, minced
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1 teaspoon kosher salt
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½ teaspoon freshly ground black pepper
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2 boneless skinless chicken breasts
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2 sprigs fresh thyme
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2 sprigs fresh tarragon
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1 bay leaf
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5 cups low-sodium chicken broth
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¼ cup fresh parsley, roughly chopped
Instructions
Heat olive oil in a large soup pot or Dutch oven over medium heat.
Add carrots, parsnips, celery, leek, and onion. Cook for 4–5 minutes, stirring occasionally, until slightly softened.
Add garlic, salt, and pepper. Cook for 1 more minute.
Add thyme, tarragon, bay leaf, chicken breasts, and broth.
Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15 minutes, or until the chicken is fully cooked.
Remove the chicken and place on a cutting board. Shred using two forks.
Return the shredded chicken to the pot and simmer for another 1–2 minutes.
Remove herb sprigs and bay leaf.
Stir in parsley and adjust seasoning if needed.
Serve hot with extra parsley and black pepper on top.
Notes
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Cut vegetables evenly so they cook at the same rate.
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Add garlic after the vegetables to prevent burning and bitterness.
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For quicker shredding, use a stand mixer on low speed for a few seconds.
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Make it richer by adding a squeeze of lemon juice or a splash of apple cider vinegar before serving.
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Storage: Keeps 4–5 days in the fridge or 3 months in the freezer.