Chicken soup is more than just a comfort food—it’s a nourishing, healing bowl of warmth that soothes you from the inside out. Whether you’re feeling under the weather or simply craving something cozy, this herb-packed version of chicken soup hits the mark. Made with tender chicken breast, root vegetables like carrots and parsnips, and a flavorful broth infused with thyme and tarragon, this recipe is simple, wholesome, and satisfying.
Table of Contents
💛 Why You’ll Love This Recipe
- Nutrient-rich ingredients: Loaded with veggies and lean protein
- Naturally gluten-free: No noodles, just clean, whole foods
- Flavorful fresh herbs: Thyme and tarragon elevate the broth
- Quick & easy: Ready in about 35 minutes
- Freezer-friendly: Make a double batch for later
🛒 Ingredients
- 2 boneless, skinless chicken breasts
- 2 tablespoons extra virgin olive oil
- 4 medium carrots, peeled and sliced
- 3 parsnips, peeled and sliced
- 3 celery stalks, sliced
- ½ medium onion, diced
- 1 leek, halved lengthwise, sliced and rinsed
- 4 garlic cloves, minced
- 2 sprigs fresh thyme
- 2 sprigs fresh tarragon
- 1 bay leaf
- 5 cups low-sodium chicken broth
- ¼ cup fresh parsley, chopped
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
👩🍳 Instructions
1. Sauté the Vegetables
Heat the olive oil in a large soup pot over medium heat. Add carrots, parsnips, celery, leek, and onion. Sauté for 4–5 minutes, stirring often. Add garlic, salt, and pepper, then cook for 1 more minute.
2. Poach the Chicken
Add the thyme, tarragon, bay leaf, chicken breasts, and chicken broth to the pot. Bring everything to a gentle boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the chicken is fully cooked (165°F internal temperature).
3. Shred the Chicken
Remove the cooked chicken from the pot and place on a cutting board. Use two forks to shred it into bite-sized pieces.
4. Return and Finish
Add the shredded chicken back into the pot. Simmer for 2 more minutes to meld flavors. Remove and discard herb stems and bay leaf.
5. Garnish and Serve
Stir in chopped parsley. Taste and adjust seasoning if needed. Serve hot with a sprinkle of extra parsley and cracked pepper.
⏱ Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty: Easy
🥦 Nutrition Facts (per serving, approx.)
- Calories: 319 kcal
- Carbohydrates: 38g
- Protein: 21g
- Fat: 11g
- Fiber: 9g
- Sodium: 822mg
- Sugar: 11g
🧠 Tips & Variations
- Swap parsnips: Turnips or sweet potatoes also work well
- Use chicken thighs: For a richer flavor and juicier texture
- Fresh vs dried herbs: Use 1/3 the amount if substituting dried
- Add greens: Toss in spinach or kale during the last 2 minutes
- Make it spicy: Add a pinch of chili flakes or fresh ginger
❓ FAQs
Can I freeze chicken soup?
Absolutely! Let it cool, then freeze in airtight containers for up to 3 months.
What’s the best broth to use?
Choose a high-quality low-sodium chicken broth or homemade for best flavor.
Can I add noodles or rice?
Yes, but it will no longer be gluten-free or low-carb. Cook them separately and stir in just before serving.
Chicken Soup with Fresh Herbs and Root Veggies
Equipment
- – Large pot
- – Cutting board
- – Tongs
- – Knife
- – Soup ladle
Ingredients
- – 2 boneless skinless chicken breasts
- – 2 tbsp olive oil
- – 4 carrots sliced
- – 3 parsnips sliced
- – 3 celery stalks sliced
- – ½ onion diced
- – 1 leek sliced and rinsed
- – 4 garlic cloves minced
- – 2 sprigs thyme
- – 2 sprigs tarragon
- – 1 bay leaf
- – 5 cups chicken broth
- – ¼ cup chopped parsley
- – 1 tsp salt
- – ½ tsp black pepper
Instructions
- Heat oil in a pot. Sauté carrots, parsnips, celery, leek, and onion for 5 minutes.
- Add garlic, salt, and pepper. Cook 1 more minute.
- Add herbs, chicken, and broth. Bring to boil, then simmer covered 15 minutes.
- Remove chicken, shred, and return to pot. Simmer 2 more minutes.
- Remove herbs, stir in parsley, and serve.
Notes
– Chicken thighs can be used instead of breasts
– Add spinach or kale at the end for extra greens
🏁 Conclusion
When it comes to soul-warming comfort meals, nothing beats chicken soup. This version is packed with flavor, thanks to fresh herbs and hearty vegetables, yet light enough to enjoy any day of the week. It’s nourishing, healing, and destined to become a favorite in your recipe rotation.