The Best Chicken Soup Recipe For Winter
Recipe Overview
Overview
This Chicken Soup recipe is a delightful blend of flavors and textures, making it a perfect choice for chilly winter days. The combination of tender chicken, hearty vegetables like carrots and parsnips, and aromatic herbs such as thyme and tarragon creates a comforting dish that warms both the body and soul. The use of parsnips instead of traditional noodles adds a unique twist, making it a healthier option without sacrificing taste.
The preparation is straightforward, starting with chopping the vegetables and sautéing them in olive oil to bring out their natural sweetness. The addition of garlic and leeks enhances the flavor base, while the chicken breasts simmer in low-sodium chicken broth, infusing the soup with rich, savory notes. One of the standout features of this recipe is the ease of shredding the chicken, which can be done quickly using a stand mixer, saving time and effort.
As you serve this soup, the vibrant colors of the vegetables and the fresh parsley garnish make it visually appealing. It’s not just a meal; it’s a nourishing experience that can be enjoyed throughout the week. Whether you’re feeling under the weather or simply craving a warm bowl of comfort, this Chicken Soup is sure to become a staple in your kitchen.
Recipe Details
Steps & Tips
Peel and slice four carrots and three parsnips.
Add sliced carrots and parsnips to a prep bowl.
Tip: Always read through all of the directions before starting a recipe to ensure it turns out perfectly.
Add three ribs of celery and half of an onion to the prep bowl.
Slice one leek in half lengthwise, then across, and rinse it in a colander.
Smash four garlic cloves to remove their outer skins.
Add two tablespoons of olive oil to a large pot on medium high heat.
Mince the garlic cloves straight into the pot.
Add the leek, carrots, parsnips, celery, and onion to the pot and stir for about four to five minutes.
Tip: Using an extra large pot makes it easier to stir everything without creating a mess.
Add one teaspoon of kosher salt and half a teaspoon of black pepper, then stir to mix.
Add two boneless skinless chicken breasts, two sprigs of fresh thyme, two sprigs of fresh tarragon, and one bay leaf to the pot.
Pour in five cups of low sodium chicken broth.
Tip: If you don't have enough chicken broth, you can use water to make up the difference.
Bring the mixture to a boil.
Reduce heat to low, cover the pot, and simmer for about 15 minutes.
Remove the chicken to a cutting board.
Shred the chicken with two forks or in a stand mixer.
Tip: You can shred cooked chicken breasts in a stand mixer with a paddle attachment in about 10 seconds.
Add the shredded chicken back to the pot and simmer for an additional minute or two.
Remove the sprigs of thyme and tarragon, and pluck out the bay leaf.
Add a quarter cup of freshly chopped parsley and stir.
Tip: If you don't have tarragon, you can swap it for another tender herb.
Scoop ladles of soup into bowls and optionally sprinkle with more parsley and black pepper.
Tip: For added brightness, consider squeezing some fresh lemon juice into the soup.
Tip: This soup is a great meal prep option and will last about four to five days in the fridge.
Tip: You can freeze the soup for up to three months.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Parsnips are a great alternative to potatoes in soups, adding a slightly sweet flavor.
- •Tarragon pairs beautifully with chicken, enhancing the flavor profile of the soup.
- •Shredding cooked chicken in a stand mixer is a quick and efficient method.
- •This chicken soup can be stored in the fridge for up to five days or frozen for three months.
