Description
This comforting chicken soup combines the best of ultimate chicken soup with veggies and lemon chicken orzo soup flavors. Perfect for cold days, it’s a hearty and healing option among high protein chicken soup recipes. Enjoy a touch of homemade warmth in every spoonful.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 4 medium carrots peeled and sliced
- 3 parsnips peeled and sliced
- 3 celery ribs sliced
- ½ medium onion diced
- 1 leek halved lengthwise sliced and rinsed
- 4 garlic cloves minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground 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 roughly chopped fresh parsley
Instructions
- Warm the olive oil in a large pot over medium heat and add the carrots parsnips celery leek and onion. Cook these vegetables for about 4 to 5 minutes stirring often.
- Mix in the garlic salt and black pepper then cook everything together for another minute.
- Pour in the chicken broth and add the chicken breasts along with thyme tarragon and bay leaf. Bring the mix to a boil then lower the heat cover the pot and let it simmer for 15 minutes until the chicken is cooked through.
- Remove the chicken from the pot using tongs and shred it with two forks. Return the shredded chicken to the pot and heat it gently for 1 to 2 more minutes.
- Take out the herb sprigs and bay leaf stir in the chopped parsley then season with extra black pepper and parsley to serve.
Notes
- Those of you with an eagle eye may have noticed I added the garlic first in the video above
- While that’s not detrimental I do believe the steps listed above are best – so follow those
- For the shredded chicken hack using a stand mixer that I mention in the video check out my shredded chicken recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 319kcal
- Sugar: 11g
- Sodium: 822mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 2g + 7g
- Trans Fat: 0.01g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 21g
- Cholesterol: 36mg