There's something special about a pot of homemade chicken soup simmering on the stove. This comforting recipe brings together tender shredded chicken, sweet carrots and parsnips, fresh leeks, and fragrant garden herbs in a flavorful golden broth. Simple, nourishing ingredients that make every spoonful feel like home.
MAKES
6 SERVINGS
QUICK RECIPE OVERVIEW
Why you’ll love it
A wholesome, vegetable-filled soup made in one pot with simple, fresh ingredients. It's a cozy family favorite that tastes even better the next day, making it perfect for meal prep.
What Makes It So Flavorful?
Sweet parsnips, tender leeks, garlic, and fresh thyme create a rich, aromatic broth, while tarragon adds a delicate, distinctive herbal flavor.
Helpful Tips
Rinse sliced leeks thoroughly to remove any hidden grit. For the most tender chicken, keep the broth at a gentle simmer rather than a rolling boil, and add a squeeze of fresh lemon just before serving to brighten the flavors.
Homestyle Garden Chicken Soup
HEALING · HEARTY · HERB-INFUSED
6 SERVINGS | PREP 20 MINUTES | COOK 25-30 MINUTES
Ingredients:
2 tablespoons extra-virgin olive oil
4 medium carrots, peeled and sliced
3 medium parsnips, peeled and sliced
3 celery ribs, sliced
½ medium yellow onion, diced
1 medium leek (white and light green parts), halved lengthwise, sliced, and rinsed
4 garlic cloves, minced
½ teaspoon sea salt, or to taste
½ teaspoon freshly ground black pepper
2 medium boneless, skinless chicken breasts (about 1 pound)
2 teaspoons fresh thyme leaves or ½ teaspoon dried thyme
1 teaspoon fresh tarragon or ¼ teaspoon dried tarragon
1 bay leaf
6 cups low-sodium chicken or bone broth
¼ cup chopped fresh parsley
1–2 teaspoons fresh lemon juice (for serving)
Method:
Sauté the vegetables. Heat olive oil in a large soup pot over medium heat. Add carrots, parsnips, celery, onion, and leek. Cook for 5–6 minutes, stirring occasionally, until the vegetables soften.
Add the aromatics. Stir in garlic, salt, and black pepper. Cook for another minute, until fragrant.
Simmer the soup. Add chicken breasts, thyme, tarragon, bay leaf, and chicken broth. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
Shred the chicken. Transfer the cooked chicken to a cutting board and shred with two forks. Return the shredded chicken to the pot and simmer for another 2–3 minutes.
Remove the bay leaf, then stir in the fresh parsley and a squeeze of lemon juice. Taste and adjust seasonings before serving warm.
Recipe Notes
Broth Consistency: Use 5 cups of broth for a heartier, more vegetable-packed soup or 6 cups for a lighter, brothier consistency. Add a little extra broth when reheating if needed.
Fresh Herb Variations: Tarragon adds a delicate, slightly sweet herbal note. For a more traditional chicken soup flavor, replace it with additional thyme or a sprig of fresh rosemary.
Make It Heartier: Stir in cooked wild rice, quinoa, or white beans for extra fiber and texture. Add them toward the end of cooking so they don't absorb too much broth.
Time-Saving Tip: Use approximately 3 cups of cooked, shredded chicken instead of raw chicken breasts. Add it with the broth and simmer until the vegetables are tender and the chicken is heated through.
Fresh Lemon Finish: A little lemon juice added just before serving brightens the broth without making the soup taste lemony.
Storage: Refrigerate cooled soup in an airtight container for up to 3–4 days.
Freezer-Friendly: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently until steaming hot.
Nourish & Rooted Tip: Don't skip the parsnips and leeks! Parsnips add a gentle natural sweetness, while leeks give the broth a softer, more delicate onion flavor. Together with the fresh herbs, they make this simple chicken soup feel a little extra special.
