Ultimate Chicken Soup
User Reviews
5
Ultimate Chicken Soup
Description
In Ultimate Chicken Soup, a medley of root vegetables and aromatic leek is sautéed in extra virgin olive oil to release sweetness and flavor. Minced garlic and seasoning begin the layering of taste. Adding fresh thyme, tarragon, a bay leaf, boneless skinless chicken breasts, and chicken broth, the soup gently simmers allowing the chicken to cook fully and infuse the broth with richness.
Once cooked, the chicken is removed, shredded finely with forks, then returned to the pot to combine with the tender vegetables and herbs. Fresh parsley stirred in at the end adds brightness and color to the clear broth.
The gentle simmer and fresh herb selection provide subtle but distinct flavors without overpowering, suitable for a comforting soup course. It serves as a simple yet filling dish that highlights the natural flavors of the chicken and vegetables.
Serving is enhanced with freshly ground black pepper and optional additional parsley garnish. The recipe encourages following the listed order for sautéing garlic after the other vegetables to maximize flavor development.
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 carrot peeled and sliced, medium
- 3 parsnip peeled and sliced
- 3 celery sliced, ribs
- ½ onion diced, medium
- 1 leek halved lengthwise, sliced, and rinsed
- 4 garlic minced, cloves
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 2 chicken breast boneless skinless
- 2 prigs thyme fresh
- 2 prigs tarragon fresh
- 1 bay leaf
- 5 cups chicken broth low-sodium
- ¼ cup parsley roughly chopped fresh
Instructions
- Saute the veggies. Heat the oil in a large pot on medium heat. Add the carrots, parsnips, celery, leek, and onion to the pot and cook for 4 to 5 minutes, stirring frequently. Add the garlic, salt, and pepper, and stir for another minute.
- Poach the chicken. Add the thyme, tarragon, bay leaf, chicken, and broth. Bring to a boil, then reduce the heat to low and cover the pot. Simmer the soup for 15 minutes, or until the chicken is fully cooked.
- Shred the chicken. With tongs, remove the chicken to a cutting board and then gently shred the chicken with two forks. Place the shredded chicken back into the pot and simmer for an additional 1 to 2 minutes.
- Serve. Remove the sprigs of thyme, tarragon and the bay leaf. Stir in the parsley, and garnish with additional fresh parsley and black pepper before serving.
Notes
- Add garlic after sautéing other vegetables for best flavor extraction and to avoid burning.
- Use the shredded chicken method suggested in the related recipe for efficient shredding.
- Remove herb sprigs before serving to avoid woody texture in soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 38g | 13% |
| Protein | 21g | 42% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 36mg | 12% |
| Sodium | 822mg | 34% |
| Potassium | 1302mg | 28% |
| Fiber | 9g | 36% |
| Sugar | 11g | 22% |
| Vitamin A | 11098IU | 222% |
| Vitamin C | 36mg | 40% |
| Calcium | 131mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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