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
- Heat the olive oil in a large pot over medium heat. Add chopped carrots, parsnips, celery, leek, and onion; sauté for 4-5 minutes until softened. Stir in minced garlic, salt, and pepper, cooking for an additional minute.
- Add chicken breasts, fresh herbs, bay leaf, and chicken broth to the pot. Bring to a boil, then reduce heat to low and cover. Simmer for about 15 minutes or until chicken is cooked through.
- Remove chicken from pot; shred using forks and return to the soup. Simmer for an additional 1-2 minutes.
- Discard herb sprigs and bay leaf. Stir in chopped parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 640mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg