Ultimate Chicken Soup (Print Version)
# Ingredients:
01 -
2 tablespoons extra virgin olive oil.
02 -
4 medium carrots, peeled and sliced.
03 -
3 parsnips, peeled and sliced.
04 -
3 celery ribs, sliced.
05 -
½ medium onion, diced.
06 -
1 leek, halved lengthwise, sliced, and rinsed.
07 -
4 garlic cloves, minced.
08 -
1 teaspoon kosher salt.
09 -
½ teaspoon black pepper.
10 -
2 chicken breasts, boneless and skinless.
11 -
2 sprigs fresh thyme.
12 -
2 sprigs fresh tarragon.
13 -
1 bay leaf.
14 -
5 cups low-sodium chicken broth.
15 -
¼ cup fresh parsley, chopped.
# Instructions:
01 -
Heat oil and cook carrots, parsnips, celery, leek, and onion for 4-5 minutes. Add garlic, salt, and pepper, cook 1 minute more.
02 -
Add herbs, chicken, and broth. Bring to boil, then simmer covered for 15 minutes until chicken is cooked.
03 -
Remove and shred chicken, return to pot and simmer 1-2 minutes more.
04 -
Remove herb sprigs and bay leaf. Stir in parsley and serve.
# Notes:
01 -
Great for cold weather.
02 -
Loaded with fresh vegetables.
03 -
Can use stand mixer to shred chicken.