Chicken Soup Recipe

There’s something timeless about a warm, homemade chicken soup. It’s one of those dishes that manages to be comforting, nourishing, and simple, all at once. This recipe for chicken soup is a classic, but with a few subtle twists, like the addition of parsnips and fresh tarragon, which give it a depth of flavor that sets it apart from your standard bowl. Whenever the weather turns chilly, or I just need something to lift my spirits, this soup is the recipe I turn to.

I have fond memories of making chicken soup with my grandmother—it was her go-to remedy for pretty much anything. Whether it was a cold, a rough day, or just a need for comfort, she’d head straight for the kitchen, and the smell of simmering broth and herbs would fill the house. What I love about this recipe is that it captures that same coziness while adding a few modern touches. Let’s dive into the steps to create this soul-warming dish that will make you feel like you’re wrapped in a cozy blanket.

this RECIPE

🍲 Why this chicken soup is a must-try

Chicken soup may be simple, but its magic lies in the combination of fresh vegetables, tender chicken, and aromatic herbs. This version keeps that rustic charm but elevates it with the sweetness of parsnips and the aromatic punch of fresh tarragon. It’s a recipe that feels familiar yet refreshingly different. Plus, it’s perfect for meal prep or freezing for later—ideal for those busy weeks when you need something easy but wholesome.

A little story behind my love for this soup

I’ll never forget the first time I experimented with adding parsnips and tarragon to chicken soup. It was one of those chilly Sunday afternoons where the only thing that sounded right was a big pot of soup bubbling away on the stove. But when I realized I was out of a few key ingredients, I had to get creative. I spotted a few parsnips in the back of the fridge, along with some fresh tarragon leftover from a different recipe. I threw them into the mix, hoping for the best, and wow—what a difference! The parsnips brought a subtle sweetness that played perfectly with the earthiness of the tarragon, making it one of the most flavorful versions I’d ever made. Since then, it’s been a permanent part of my chicken soup routine, and I can’t imagine making it without these additions.

A brief look at the history of chicken soup

Chicken soup has a long history and is found in almost every culture around the world. From Jewish matzo ball soup to Vietnamese pho ga, the humble combination of chicken and broth has been comforting families for centuries. In fact, it’s often referred to as “Jewish penicillin” because of its supposed ability to help cure the common cold. Over time, each region has added its own twist, incorporating local ingredients and flavors. This version leans into a more classic, Western-style chicken soup but with the added flair of aromatic herbs and root vegetables like parsnips.

Let’s talk ingredients: the stars of the show

Each ingredient in this chicken soup plays a crucial role in creating layers of flavor and texture. Here’s what you’ll need:

• Carrots: A staple in most soups, they add sweetness and a bit of color. You can swap them out for sweet potatoes if you’re feeling adventurous!
• Parsnips: This often-overlooked root vegetable adds a gentle sweetness and pairs beautifully with the herbs.
• Celery: Adds crunch and balances the richness of the broth. If you’re out, you could substitute with fennel for a slightly different flavor profile.
• Onion & leek: These two bring depth and complexity to the base of the soup. You can stick with just onions if leeks aren’t available, but I love how the leeks add a subtle sweetness.
• Garlic: No soup is complete without a little garlic kick. It adds that warm, comforting flavor we all know and love.
• Chicken breasts: Boneless, skinless chicken breasts keep things lean, but you can use thighs if you prefer something a bit richer and more tender.
• Fresh herbs (thyme, tarragon, parsley): Thyme and tarragon add a fresh, fragrant note, while parsley keeps it bright and fresh at the end.
• Chicken broth: Use low-sodium broth so you can control the seasoning yourself. Homemade broth works wonders if you have the time!

Essential kitchen tools: What you’ll need

To make this soup, you don’t need any fancy gadgets—just a few reliable kitchen staples.

• Large pot or Dutch oven: A sturdy, large pot is key. You want enough space for all those delicious ingredients to simmer comfortably without overcrowding.
• Tongs: These come in handy when you need to remove the chicken for shredding.
• Cutting board and sharp knife: Since you’ll be chopping plenty of veggies, a sharp knife makes the job easier (and safer!).
• Wooden spoon: Perfect for stirring your veggies as they sauté—just be careful not to burn the garlic!

Step-by-step: My foolproof method for chicken soup

1. Sauté the veggies

Start by heating your olive oil in a large pot over medium heat. Once it’s shimmering, toss in your carrots, parsnips, celery, leek, and onion. You’ll want to stir frequently for about 4-5 minutes, just until the veggies start to soften and their sweet, earthy smell fills the kitchen. (I once got distracted and overcooked them, so keep an eye on things—softening, not browning, is the goal here!) Afterward, stir in the minced garlic, kosher salt, and black pepper, cooking for another minute until fragrant.

2. Poach the chicken

Add the thyme, tarragon, bay leaf, chicken breasts, and chicken broth to the pot. Bring everything to a gentle boil, then lower the heat to a simmer and cover the pot. Let it cook for about 15 minutes, or until the chicken is fully cooked through. You can check for doneness by cutting into the thickest part of the breast—there should be no pink left. Simmering the chicken in the broth helps it stay moist and infuses the soup with a rich, savory flavor.

3. Shred the chicken

Using tongs, carefully remove the chicken breasts and place them on a cutting board. Here’s my favorite part: shredding the chicken. Use two forks to gently pull the meat apart—this only takes a few minutes. Once shredded, return the chicken to the pot and let everything simmer together for another 1-2 minutes. (Fun fact: the soup always tastes even better after the chicken has been shredded and re-added to the broth!)

4. Final touches

Before serving, remove the thyme, tarragon sprigs, and bay leaf. Stir in a generous handful of fresh parsley for a bright, fresh note. I also like to sprinkle a little extra black pepper on top, just before serving.

Variations & adaptations: Make it your own

• Vegan/vegetarian: Swap the chicken for chickpeas or tofu and use vegetable broth instead of chicken broth. It’s surprisingly hearty, especially with all the vegetables.
• Gluten-free: This recipe is naturally gluten-free, but if you want to make it more filling, add some gluten-free noodles or rice.
• Low-carb/keto: Leave out the parsnips and add zucchini or cauliflower for a lower-carb option.
• Seasonal variations: In summer, I like to swap the root vegetables for zucchini and yellow squash to make a lighter version of the soup.
• Regional twist: For an Asian-inspired version, add a splash of soy sauce, ginger, and scallions, and swap tarragon for cilantro.

How to serve and present this cozy bowl

For serving, I like to ladle the soup into wide, shallow bowls to show off all the colorful vegetables. Garnish with extra parsley or even a sprinkle of red pepper flakes if you like a bit of heat. Serve it alongside crusty bread or homemade garlic croutons to soak up the broth. Trust me, this soup will have everyone at your table asking for seconds!

What to drink with your chicken soup

I find that a light, crisp white wine, like a Sauvignon Blanc, pairs beautifully with chicken soup—it cuts through the richness of the broth without overpowering it. For non-alcoholic options, a sparkling water with a slice of lemon adds a nice touch, or even a simple iced tea if you’re in the mood for something more casual.

Storing and reheating: Making the most of leftovers

This soup keeps well in the fridge for up to 4 days, and the flavors actually deepen as it sits. To store, let the soup cool completely before transferring it to airtight containers. Reheat it on the stovetop over medium heat until warmed through, or use the microwave if you’re in a hurry. If you plan to freeze it, store the soup in individual portions for easier thawing. Just remember to leave out the parsley until you’re ready to serve, as it tends to lose its vibrancy after freezing.

Scaling the recipe: Feeding a crowd or just yourself

This recipe is pretty easy to scale up or down, depending on how many servings you need. If you’re making a bigger batch, just be sure to use a larger pot to accommodate everything. When scaling down, keep an eye on the poaching time for the chicken—it may cook faster in smaller quantities.

Troubleshooting common issues

• Soup too salty? Add a peeled potato to the pot and let it simmer for 10 minutes—it’ll absorb some of the salt.
• Broth too bland? Add a splash of apple cider vinegar or a pinch of bouillon powder to amp up the flavor.
• Chicken dry? If your chicken turns out too dry, try using bone-in, skin-on breasts or thighs next time—they retain moisture better during poaching.

In conclusion: You’ve got to try this!

This chicken soup is a perfect balance of classic comfort and fresh, bright flavors. It’s versatile, easy to make, and endlessly adaptable. Whether you’re making it for a weeknight dinner or a weekend meal prep session, I promise it’ll become a regular in your rotation. So grab your favorite pot, some fresh herbs, and let’s get cooking! You won’t regret it.

Frequently asked questions:

1. Can I use chicken thighs instead of breasts?
   Absolutely! Chicken thighs will make the soup even richer and more flavorful.
2. Can I freeze this soup?
   Yes, it freezes well! Just wait to add the fresh parsley until after reheating.
3. How can I make this soup spicier?
   Add a pinch of red pepper flakes or a sliced jalapeño when you sauté the veggies.
4. Do I have to use fresh herbs?
   Fresh herbs are ideal, but dried will work too—just use about half the amount.
5. Can I add noodles to this soup?
   Definitely! Just toss them in after shredding the chicken and simmer until they’re cooked.

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