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.