Easy Chicken Soup with Parsnips & Herbs
This soothing chicken soup is a cozy, herb-laced bowl of comfort. Made with parsnips, carrots, leeks, and a blend of fresh thyme and tarragon, it’s both nourishing and incredibly flavorful — perfect for chilly days or when you need a warm hug in a bowl.
Equipment
- Large Soup Pot
- Wooden Spoon
- Chef's Knife
Ingredients
Base & Vegetables
- 2 tbsp extra virgin olive oil
- 2 carrots peeled and chopped
- 2 parsnips peeled and chopped
- 2 ribs celery chopped
- 1 onion chopped
- 1 leek sliced, white and light green parts only
- 2 cloves garlic minced
- kosher salt and black pepper to taste
Protein & Broth
- 2 boneless skinless chicken breasts
- 3 sprigs fresh thyme
- 2 sprigs fresh tarragon
- 1 bay leaf
- 6 cups low-sodium chicken broth
Finishing Touch
- 2 tbsp fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add carrots, parsnips, celery, onion, and leek. Sauté until vegetables begin to soften.
- Add garlic, salt, and pepper. Cook for 1 minute until fragrant.
- Add thyme, tarragon, and bay leaf. Stir briefly to release aroma.
- Nestle in chicken breasts. Pour in chicken broth. Bring to a boil, then reduce to a simmer and cover.
- Simmer for about 15 minutes or until chicken is cooked through.
- Remove chicken, shred with two forks, and return to the pot.
- Simmer briefly. Adjust seasoning to taste. Remove herbs and bay leaf. Stir in fresh parsley before serving.
Notes
Feel free to add a squeeze of lemon juice for brightness or stir in greens like spinach toward the end.
Nutrition
Calories: 320kcalCarbohydrates: 14gProtein: 32gFat: 15gSaturated Fat: 2gCholesterol: 75mgSodium: 600mgPotassium: 720mgFiber: 3gSugar: 5gVitamin A: 4200IUVitamin C: 10mgCalcium: 60mgIron: 2.1mg
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