Q1: Can I use rotisserie or leftover chicken instead of poaching fresh chicken?

Yes, using rotisserie or leftover chicken is a great time-saver. Simply shred it and add it during the last few minutes of cooking to warm it through.

Q2: What vegetables can I substitute if I don’t have parsnips or leeks?

You can replace parsnips with diced turnips, sweet potatoes, or even regular potatoes. For leeks, use extra onion or a shallot for similar flavor.

Q3: Can I freeze this chicken soup?

Absolutely. Let the soup cool completely, then store it in airtight containers. It freezes well for up to 3 months. Thaw overnight in the fridge before reheating.

Q4: How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F or shreds easily with two forks. Avoid overcooking to keep it tender.

Chicken Soup - recipe maestro

Name: Chicken Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoons extra virgin olive oil; 4 medium carrots, peeled and sliced; 3 parsnips, peeled and sliced; 3 celery ribs, sliced; 1/2 medium onion, diced; 1 leek, halved lengthwise, sliced, and rinsed; 4 garlic cloves, minced; 1 teaspoon kosher salt; 1/2 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; 1/4 cup roughly chopped fresh parsley

Description

A nourishing and beginner-friendly chicken soup made with poached chicken, hearty vegetables, and fresh herbs for a quick and healthy meal.

Ingredients

Scale

2 tablespoons extra virgin olive oil
4 medium carrots, peeled and sliced
3 parsnips, peeled and sliced
3 celery ribs, sliced
1/2 medium onion, diced
1 leek, halved lengthwise, sliced, and rinsed
4 garlic cloves, minced
1 teaspoon kosher salt
1/2 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
1/4 cup roughly chopped fresh parsley

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Instructions

Heat olive oil in a large pot over medium heat. Add the carrots, parsnips, celery, leek, and onion. Cook for 4–5 minutes, stirring frequently, until slightly softened. Add the garlic, salt, and pepper, and stir for another minute.
Add the thyme, tarragon, bay leaf, chicken breasts, and chicken broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the chicken is fully cooked.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and simmer for another 1–2 minutes.
Remove the thyme, tarragon, and bay leaf. Stir in the chopped parsley. Taste and adjust seasoning with salt and pepper if needed.
Serve hot, garnished with extra parsley and black pepper if desired.

Notes

Use leftover or rotisserie chicken for an even faster version—add it at the end to warm through.
If using dried herbs, start with 1/2 teaspoon each and adjust to taste.
Freeze leftovers in airtight containers for up to 3 months.
To reheat, microwave in a bowl or warm on the stovetop with a splash of broth or water.
For extra flavor, add a squeeze of lemon juice just before serving.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 319
Sugar: 11g
Sodium: 822mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0.01g
Carbohydrates: 38g
Fiber: 9g
Protein: 21g
Cholesterol: 36mg