Chicken Soup with Fresh Herbs and Root Veggies
A clean and flavorful chicken soup featuring root veggies and fresh herbs. Perfect for cold days, colds, or a healthy meal prep idea.
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
- Swap parsnips with turnips or potatoes
- Chicken thighs can be used instead of breasts
- Add spinach or kale at the end for extra greens
- Chicken thighs can be used instead of breasts
- Add spinach or kale at the end for extra greens