Chicken Soup
298 Comments
Updated May 23, 2024
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The best chicken soup doesn’t need much — just tender poached chicken, hearty winter vegetables, and fresh herbs simmered in chicken broth. It’s a simple combination that’s a cozy hug for your taste buds and the best kind of immunity boost.
I’ve been making this exact chicken soup for over a decade now. It’s my go-to recipe when the cold weather strikes and I’m craving something light, brothy, nourishing, and warm. And while many chicken soup recipes often contain pasta noodles, they’re definitely not needed. I swap those out for parsnips which are equally filling, but add a deliciously sweet flavor that works so well with the fresh herbs.
What’s the secret to making a phenomenal chicken soup? My answer is to keep the ingredient list minimal and simple. This chicken soup is jam-packed with a ton of nutrient-dense vegetables such as carrots, parsnips, leek, celery, and onion, plus fresh herbs. Vegetables are a big component of many of my soups recipes, from my lentil soup, to classic vegetable soup, and cabbage soup. But, it’s the fresh thyme and tarragon that really makes this chicken soup special and unique.
If you’ve made my chicken salad recipe you know that tarragon pairs beautifully with chicken, and I’d say it’s the one ingredient that really gives this soup that “wow factor” as well. So if you’re on the hunt for a chicken soup that’s cozy, healing, and flavorful, this should be at the top of your list!
Simple Chicken Soup Ingredients
- Chicken Breast: You’ll need two boneless, skinless chicken breast for poaching. Though you could also swap in chicken thighs if you’d like. Poached chicken is the best method for an easy and healthy way to cook chicken!
- Vegetables: This is a classic and hearty mix of carrots, parsnips, leek, celery, onion, and garlic. If you’re not a fan of parsnips, you can also use turnips or potatoes. Just keep in mind that potatoes may need a few extra minutes to cook until fork-tender.
- Fresh Herbs: When it comes to seasoning your chicken soup, sprigs of fresh thyme, tarragon, and a bay leaf lend herbaceous goodness. See my notes below if using dried herbs.
- Chicken Broth: With a simple ingredient list, it’s important to choose a high-quality chicken broth for the best flavor. If you’re curious about the brand I use, I’ve linked it in the recipe card below.
Find the printable recipe with measurements below
How To Make Chicken Soup
Saute the veggies. Heat the oil in a large pot on medium heat. Add the carrots, parsnips, celery, leek, and onion to the pot and cook for 4 to 5 minutes, stirring frequently. Then, add the garlic, salt, and pepper, and stir for another minute.
Poach the chicken. Add the thyme, tarragon, bay leaf, chicken, and broth to the pot. Bring everything to a boil, then reduce the heat to low and cover the pot. Simmer the soup for 15 minutes, or until the chicken is fully cooked. You can also use an instant-read thermometer to see if the chicken has reached 165°F.
Shred the chicken. With tongs, remove the chicken to a cutting board and gently shred the chicken with two forks. Place the shredded chicken back into the pot and simmer for an additional 1 to 2 minutes.
Garnish and serve. Remove the sprigs of thyme, tarragon, and bay leaf. Don’t forget to garnish the fresh parsley and black pepper before serving. Those little additions will make a difference!
Common Questions
While I’m no doctor, I think most would agree that chicken soups are nourishing. And for me personally, it’s always been one of my go-to remedies for when I’m feeling under the weather. The light and warm broth soothes my body and the mix of healthy protein and veggies gives me the nutrients I need to keep my gut happy.
While I do feel that fresh is best in this recipe, if you only have dried herbs on hand, go ahead and use them! Just keep in mind that dried herbs are a bit stronger in flavor, so I’d recommend starting with ½ teaspoon of each, and then adding more if you’d like.
You can always add more veggies to this soup, like peas or zucchini. In fact, I add zucchini noodles along with spicy ginger and earthy turmeric in the golden chicken zoodle soup recipe in my Healthy Meal Prep cookbook!
Storage Tips
- To store for the week: Always allow your soup to come to room temperature before storing away in the fridge in an airtight container. This soup will stay good for 4 to 5 days — making it the perfect healthy meal to quickly reheat and enjoy throughout the week!
- To freeze for later: If you’ve been following me for a while, you know I’m a big fan of freezing extra portions of soups, whether that’s in a glass storage container or this silicone freezing tray. Leftovers will stay good for up to 3 months in the freezer.
- For reheating: To reheat a single serving, microwave it in a bowl for a few minutes until it’s warm to your liking.
More Healthy Soup Recipes
Soups always have a designated spot on my menus, especially during fall and winter. If you’re looking for some new inspirations, I’ve got plenty of soup recipes to choose from. Give one of these a try next!
- Butternut Squash Soup: A must-make during winter squash season!
- Stuffed Pepper Soup: This hearty soup with ground beef, rice, bell peppers, onion, and tomatoes will satisfy even the hungriest bellies.
- White Chicken Chili: This chicken chili is loaded with white beans and lots of veggies.
- Avgolemono Soup: A Greek lemon, chicken, and rice soup that’s naturally creamy.
- Split Pea Soup: Green split peas are simmered with veggies and a meaty ham bone for ultimate flavor.
I hope this chicken soup recipe becomes your new cold-weather favorite. If you make it, I’d love to hear what you think of it in the comment box below. Your review will help other readers in the community.
Ultimate Chicken Soup
Description
Video
Equipment
- Le Creuset Dutch Oven My favorite soup pot!
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 the carrots, parsnips, celery, leek, and onion to the pot and cook for 4 to 5 minutes, stirring frequently. Add the garlic, salt, and pepper, and stir for another minute.
- Poach the chicken. Add the thyme, tarragon, bay leaf, chicken, and broth. Bring to a boil, then reduce the heat to low and cover the pot. Simmer the soup for 15 minutes, or until the chicken is fully cooked.
- Shred the chicken. With tongs, remove the chicken to a cutting board and then gently shred the chicken with two forks. Place the shredded chicken back into the pot and simmer for an additional 1 to 2 minutes.
- Serve. Remove the sprigs of thyme, tarragon and the bay leaf. Stir in the parsley, and garnish with additional fresh parsley and black pepper before serving.
Lisa’s Tips
- Those of you with an eagle eye may have noticed I added the garlic first in the video above. While that’s not detrimental, I do believe the steps listed above are best – so follow those.
- For the shredded chicken hack (using a stand mixer) that I mention in the video, check out my shredded chicken recipe.
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe originally published January 2016, but updated to include new information and photos for your benefit!
This really is some of the best chicken soup I’ve ever had. Used a rotisserie chicken carcass to make some broth, then found this recipe to use it..I didn’t change anything, except I had no fresh parsley..
I’m thrilled you loved this chicken soup, Vivian!
I had a chicken from Costco and used the breasts in the soup. Absolutely wonderful! Highly recommended!!
So happy you enjoyed this chicken soup, Scott!
great recipe. Thanks!
I just made this and it was so delicious!
Hi Nan – I’m glad you love this chicken soup!
Very good!!! I never had parsnips and they were great!! I will be making this again!
Hi Janell – The parsnips make all the difference in this soup!
I made this chicken soup on 3-1-2024. It turned out really nice it turned out like the real deal. What I did differently was I put two and a half cups of chicken broth low sodium and 2 1/2 cups of beef broth plus one cup of filtered water. For alternative vegetables I used 1 C chopped broccoli and half inch cubed yellow potato about a cup and a half.
Hi Michael – Happy to hear you enjoyed this chicken soup with your small tweaks!
You never disappoint me when trying your recipes. I didn’t have parsnips and leeks but I made the recipe anyway as I wanted a light chicken soup today. Thank you. It is yummy. Next time I’ll use all of the ingredients listed.
Hi Lisa – Glad this chicken soup still turned out great regardless. But definitely add those ingredients the next time you make them!
We had a rainy day too and I made the chicken soup and added fresh chopped sage and rosemary to the broth which added some really nice flavor. Everyone loved it! Really love your recipes!
Hi Marie – I’m glad everyone enjoyed this chicken soup recipe!
So easy, delicious. A true comfort food.
Hi Danielle – I couldn’t agree more!
Do you have a cookbook with these soup recipes. I would love to get one.
Hi Angeline – I have a few delicious soup recipes in my Healthy Meal prep cookbook! But, most recipes will live on my website.
Ultimate chicken soup is by far the very best I’ve ever had or made. Have made several times, could eat it every day Absolutely delish
Hi Marge – Thrilled to hear you found a winning chicken soup!
I made this last night for the second time, only this time I made a double batch so I could freeze some. My husband and I love this soup so much.
Hi Vicky – It’s always a good idea to have a second batch frozen!
This is delicious. I thought I would miss the noodles, but the parsnips are wonderful. I just want to tell you that I love your videos. The shredded chicken hack is the best, and your demonstration of how to make recipes is so very thorough. This makes executing the recipe so enjoyable. So glad I found you. I’m going to look for your cookbook.
Hi Deirdre – Happy to hear you’re loving this chicken soup! Can’t wait for you to get your hands on the cookbook as well :)
Absolutely delicious! My husband is asking me to make it again!
Hi Roxana – Happy to hear you two are loving this chicken soup!
I’ve made this soup a couple of times. It has great flavour. The herbs are fantastic in this soup. I’ve never used tarragon before. Will definitely make it again. Thanks for a great recipe.
Hi Susan – Tarragon is the star ingredient! Glad you love this recipe.
I already love the sound of this recipe!! I’m a type2 diabetic and all the ingredients are foods I can tolerate without spiking my blood sugars and they all sound delicious!! Can’t wait to make this and I will have something easy and tasty to take to work!!
Hi Carolyn – Can’t wait for you to try this chicken soup!
Wow! I finally made a batch of this today! What a delicious soup. I especially loved the flavor that the tarragon added. We will definitely be eating this again and again.
Hi Nellie – The tarragon is a must!
Absolutely delicious. I made it exactly to the recipe.
Hi Sandy – Happy to hear you love this chicken soup!
I’m going to make this today. Fingers crossed it turns out as yummie as it looks.
Hi Brenda – Hope it turns out great! Do report back :)
We’ve made this soup twice this week: it’s utterly divine! The first time we made it, we didn’t have all the herbs (we only had parsley and bay) and it was still delicious and delicate, but after making it today with tarragon and thyme as well, it was even tastier. Perfect comfort food, and feels so nourishing – this will be a staple for us.
Hi Rachel – Happy to hear you’re loving this chicken soup!
I finally found a yummy chicken soup! I didn’t have fresh tarragon or parsnips but this was fantastic without them! I’ll be making this over & over but will add the tarragon & parsnips. Thank you!
Hi Cheryl – Glad you enjoyed this chicken soup!
This is delicious. I had made your coconut rice earlier in the day so threw some of that in as welll! Yummy!!!
Hi Mel – I bet the coconut rice in here tasted SO good!
I made this spur of the moment, after a quick google search for chicken soup, because my husband was under the weather. It was quick and easy to put together. Being empty nesters, I only prepared a half batch. I appreciate it’s a recipe easy to minimize. The ingredient list has some vegetables I’m unfamiliar cooking with, like leek and parsnip. What a privilege to try something healthy & new! So glad I gave it a try. What a wonderful combination of flavor! We both liked it so much, it’s been added to my rotation, with plans to prepare it again soon! Thank you!
Hi Teresa – Thanks for leaving a review and I’m glad your soup turned out perfectly!
A squeeze of Lemon while serving is heaven. Adds brightness to your lovely soup!
Hi Mary – You can never go wrong with a fresh squeeze of lemon for a soup like this!
The soup is absolutely delicious. I had no leeks, so used sweet onion. Had homemade chicken bone broth and leftover rotisserie chicken to use, and parsnips from my garden. It all turned out great. Thank you Lisa!
Hi Debra – Wonderful! I’m glad your chicken soup turned out beautifully.
Delicious! Had two bowls already. Added some red lentils for even more fiber. Highly recommend. I used dry herbs to save some money. Will make again.
Hi Diana – I love the addition of red lentils! Glad you enjoyed this soup.
Just made this soup. So delicous. And so healthy. Chicken breast instead of dark meat. Tarragon realy makes such a difference. I didnt need too much salt. I cook for someone with blood preasure issuse so the fresh tarragon is such a game changer.
Hi Don – Happy to hear you love this chicken soup!
Absolutely de-lici-ous, mic drop!!
Out of curiosity, what size (ml/oz) are the weck jars you put them in at the end of the video.
Hi Leah – Those are half-liter jars!
Looks yum, thank you! Alternatives for those of us with no Dutch oven? Thank you!
You could probably make this in a crockpot as well!
You’re not kidding when you named this best chicken soup! Made it for a second time in a month and everyone is blown away but it! Love your recipes .. always delish!
Aw, thanks so much, Lori! That makes me so happy to hear you love this chicken soup, and many of my other recipes as well. :)
Excellent! Easy, fast and delicious chicken soup
Thanks Bea!
Simply excellent! Fresh tarragon is so good here – would never have thought to use it. Poaching and shredding the whole breast made it so tender. Great recipe and method.
Thanks so much, Kim! I’m happy you loved it!
I made my own low carb version of this and it was great!
Hi Scott – I’m glad you were able to tweak this to your liking!
If I make this in a crockpot should I still sauté veggies before hand or just throw it all in the crock pot at the same time? Thank you!
Hi Karah – I haven’t tested this in a crockpot yet. But if you do, let me know how it turns out!
I’ve never bought a leek before today, but I wanted to try this soup and use all of the ingredients listed. I cut my veggies pretty thick for my husband. I just ate a bowl. Yum! Now I’ll have to look for your other recipes using leeks.
Happy you enjoyed this recipe, Crissa! Leeks are a wonderful vegetable. :)
This is a great soup – tasty, easy to make, and filling. I’m adding it into our dinner rotation. Definitely recommend!
Thank you, Eleanor! Happy you loved it.
This is the best chicken soup recipe! It is easy and comes together quickly. Thanks Lisa!
You’re more than welcome. I’m so thrilled you love it, Anne!
Hi. Just made the chicken soup again. Never had a fail it had always been a hit. Thank you once again, Lisa for your no fail recipes !! Love the spices. So yummy!!!
Hi Martha – Happy to hear you love this chicken soup recipe!
I made this soup for the first time today for dinner it’s absolutely delicious. I’ve never used tarragon before. I definitely will be using this herb more and putting this fantastic soup in my rotation.
Thanks Trish! I’m happy to hear you loved the tarragon in this soup recipe. It really is a great herb, and I use it in my chicken salad recipe as well. :)
Definitely have to try your chicken salad recipe. I’ve made your cabbage soup many times and my family loves it as well. I just made yourself stuffed pepper soup tonight. And it was another superb winner. However, our stores used to sell Fire roasted tomatoes, but since COVID came, l can’t locate them anywhere. So I used one 28 ounce can of regular dice tomatoes but I also put in a couple of cans of spicy peppers by alymer . It came out fantastic as l doubled the stuffed pepper soup.
Have a very Merry Christmas and a Happy New Year to you and your family.
I’m happy you’re enjoying those other soup recipes as well! Bummer about the fire roasted tomatoes, but I’m glad you’re still able to make it work. Merry Christmas to you and yours as well! :)
This soup sound delicious and I’m keen to make it at the weekend. Do you think it could be made in the slow cooker/CrockPot?
Yes, it should be just fine in the slow cooker!
So glad I tried this delicious soup recipe! Easy and delicious! I’m definitely going to be making this all winter!
Thanks, Helen! I hope you enjoy it again and again!
This was so good and very easy to make! The parsnips were a fabulous addition and really added such a great flavor in this soup. Thanks for a great recipe!
Love this recipe! I for multiple servings in my Souper Cubes and take out a “cube” of soup on cold Minnesota autumn days! Excellent flavor!
Souper Cubes are the best for storage and meal prep. So happy you loved it! Dinner will be super easy to reheat now! ;)
Such an easy recipe; my wife thinks I can cook now. I didn’t have parsnip. I served it with Mexican rice. Delicious for a cold during cooler weather.
I’m happy you both loved the recipe!
Hi Lisa I made this for dinner last night and my husband and I loved it. I was able to freeze a little for lunches, but the next time I make it I will be making a double batch. Thank you for sharing with us
Yes, it’s a great recipe for meal prep. I’m happy you both enjoyed it!
This is delicious and easy!
Happy you loved it, Anne!
This is the best flavorful chicken soup I’ve ever eaten. I have made this four times since you resently posted it. It will be the only chicken soup I make from now on. Not only does it taste delicious, it is so easy & fast to make.
Oh yay, so thrilled to hear that, Elizabeth! It really is such a perfect chicken soup recipe to have on repeat, especially as the weather gets colder. Glad you enjoy it!
After making the cabbage soup 5 times, I wanted to try something different.
The smell of all the herbs and vegetables was amazing and mouthwatering. The taste was outstanding. Definitely will make it again!
You really can’t go wrong with the cabbage soup and this chicken soup. So happy you love both, Maria!
This soup is DELICIOUS! So so flavorful! For 2 people, it’s enough for 2 meals – 2 nights in a row!! Curious if it’s possible to be made in an Instant Pot?
Yay, happy you loved the recipe, Lori! I’m sure it can be made in an Instant Pot, but I don’t know the exact timing.
I made this last night since my boys started coming down with a cold. Tarragon was such a nice addition to compliment the classic chicken soup flavours. I used homemade bone broth to elevate the healing benefits and just wow! This is my new go-to chicken soup recipe. Thank you, Lisa!
Yay, I’m happy you loved it, Kimberlee! The tarragon really does add that something extra special to it. Hope your boys feel better soon!
This recipe was spot on with regards to measurements and taste! Thank you for introducing me to tarragon, my new favorite spice to pair with chicken. I love your philosophy and am working on downshifting my life as well. Please know that you are changing lives for the better with your work 💛
Aw, thanks so much, Shonesia! That truly means so much. I’m also thrilled that you love this chicken soup recipe and that I could introduce you to tarragon. Those two really do pair beautifully with each other. I hope you enjoy many of my other recipes as well!
I’ve just made this fabulous recipe for dinner and cannot recommend it highly enough! It was absolutely delicious!!
I’m thrilled you loved it! Thanks, Wendy!