Nothing comforts like a warm bowl of homemade chicken soup. Today, let’s dive into a recipe that brings the taste of the garden straight to your kitchen table. This Country Garden Chicken Soup balances fragrant herbs with hearty vegetables for a dish that’s simple yet deeply satisfying. Ready in just 35 minutes, it’s perfect for a quick, nutritious meal.
Ingredients
- Olive Oil Base:
2 tablespoons extra virgin olive oil - Veggie Medley:
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 - Flavor Enhancers:
4 garlic cloves, minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper - Protein and Herbs:
2 boneless, skinless chicken breasts
2 sprigs fresh thyme
2 sprigs fresh tarragon
1 bay leaf - Broth Base:
5 cups low-sodium chicken broth - Finishing Touch:
¼ cup roughly chopped fresh parsley
Instructions
- Sauté the Veggies:
Heat the olive oil in a large pot over medium heat. Add the carrots, parsnips, celery, leek, and onion, stirring frequently for about 4-5 minutes. This step softens the vegetables while bringing out their natural flavors. Add garlic, salt, and pepper, and cook for another minute. - Poach the Chicken:
Add thyme, tarragon, bay leaf, chicken breasts, and chicken broth to the pot. Bring the mixture to a boil, then reduce heat to low and cover. Simmer for about 15 minutes or until the chicken is fully cooked. - Shred the Chicken:
Remove the chicken from the pot and place it on a cutting board. Using two forks, shred the meat and return it to the pot. Let the soup simmer for another 1-2 minutes. - Serve:
Discard the sprigs of thyme and tarragon, along with the bay leaf. Stir in the parsley, and garnish each bowl with additional parsley and freshly ground black pepper.
Cooking Tips
- Customizable Veggies: Add or swap in your favorite seasonal vegetables for a personalized twist.
- Elevate the Broth: For a deeper flavor, use homemade chicken broth instead of store-bought.
- Make It Hearty: If desired, add noodles, rice, or potatoes to make the soup more filling.
Summary
This Country Garden Chicken Soup embodies warmth, nourishment, and simplicity. With wholesome vegetables, herbs, and tender chicken, it’s a versatile and delightful dish that’s suitable for any occasion. Enjoy with a side of crusty bread, and you’ll find yourself returning to this recipe often!
Nutrition Information
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
- Calories: 290 kcal
- Servings: 4
Feel free to share your modifications and tips in the comments. Happy cooking!
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Country Garden Chicken Soup
- Total Time: 35 minutes
- Yield: 4 1x
Description
Delight in the rustic charm and wholesome goodness of our Country Garden Chicken Soup. This heartwarming dish combines the tender textures of chicken with the earthy flavors of fresh garden vegetables and aromatic herbs, creating a nourishing meal that comforts the soul and delights the palate.
Ideal for a quiet night in or a nutritious family dinner, this soup promises not only warmth and satisfaction but also health benefits from its rich array of ingredients. Simple to prepare yet impressive in taste, it’s a recipe that showcases the power of natural flavors brought together in one delightful bowl.
Ingredients
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
Saute the veggies: Heat the oil in a large pot on medium heat. Add carrots, parsnips, celery, leek, and onion. Cook for 4 to 5 minutes, stirring frequently. Add garlic, salt, and pepper, and cook for an additional minute.
Poach the chicken: Add thyme, tarragon, bay leaf, chicken, and broth to the pot. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes or until chicken is fully cooked.
Shred the chicken: Remove chicken to a cutting board, shred with two forks, and return to the pot. Simmer for another 1 to 2 minutes.
Serve: Discard thyme, tarragon, and bay leaf. Stir in parsley, and garnish with more parsley and black pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 290