Ultimate Chicken Soup

Name: Ultimate Chicken Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons extra virgin olive oil; 4 medium carrots, peeled and sliced; 3 medium parsnips, peeled and sliced (Can be swapped for turnips if unavailable.); 3 ribs celery, sliced (Can use pre-sliced for convenience.); 1/2 medium onion, diced; 1 medium leek, halved lengthwise, sliced, and rinsed (Rinse thoroughly to remove grit.); 4 cloves garlic, minced (Add briefly to avoid bitterness.); 1 teaspoon kosher salt (Taste before adding additional salt.); 1/2 teaspoon freshly ground black pepper; 2 boneless skinless chicken breasts (A thigh can be used for more depth.); 2 sprigs fresh thyme (Remove after cooking.); 2 sprigs fresh tarragon (Remove after cooking.); 5 cups low-sodium chicken broth (Use low-sodium to control salt.); 1/4 cup roughly chopped fresh parsley (Add fresh at the end.)

By Liliana

1 February 2026

Bowl of ultimate chicken soup with vegetables and herbs

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If a rainy evening or a scratchy throat has you reaching for something warm, this Ultimate Chicken Soup is exactly the bowl to make.
It’s bright with leek and parsley, deeply savory from the broth, and reliably tender thanks to a short, controlled simmer, the kind of soup I make when I want something fast but genuinely restorative.

Serve it on its own for a light supper or alongside a heartier chicken dish; for a fun weeknight combo, try it with cheesy garlic chicken wraps to please both picky eaters and grown-up palates.

Why you’ll love this Ultimate Chicken Soup

This recipe hits several sweet spots: it’s quick (about 25–30 minutes total), uses simple pantry and fridge vegetables, and yields a clear, flavorful broth with tender shredded chicken. It’s budget-friendly, easy to scale for meal prep, and forgiving; a little extra simmering won’t ruin the texture. I often make a double batch for weekday lunches; the flavors deepen a day or two later without any extra work.

“Comforting, bright, and fast. a go-to for cold evenings and rushed weeknights.”

Step-by-step overview

You start by gently sweating the vegetables to build a sweet, aromatic base, then add garlic briefly so it doesn’t turn bitter. The herbs, bay leaf, chicken, and broth go in next; bring the pot to a boil, then simmer low so the breasts cook through without drying. Remove and shred the chicken, return it to the pot for a minute to marry flavors, finish with parsley, and serve. Key moments: don’t brown the vegetables, watch the simmer so the chicken hits 165°F internally, and taste for seasoning at the end.

What you’ll need

2 tablespoons extra virgin olive oil
4 medium carrots, peeled and sliced
3 parsnips, peeled and sliced
3 celery ribs, sliced
1/2 medium onion, diced
1 leek, halved lengthwise, sliced, and rinsed
4 garlic cloves, minced
1 teaspoon kosher salt
1/2 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
1/4 cup roughly chopped fresh parsley

Notes and substitutions:

Low-sodium broth lets you control salt; you can use regular broth but taste before adding salt.
Swap parsnips for turnips if unavailable, or add a small potato for extra body.
For more depth, use one boneless chicken thigh plus one breast, or use a whole small chicken and increase simmer time (see Variations).
To save time, use pre-sliced carrots and celery or a mirepoix mix from the store.

Step-by-step instructions

Heat the oil in a large pot over medium heat until it shimmers. Add carrots, parsnips, celery, leek, and onion. Cook, stirring frequently, 4–5 minutes until vegetables are softened and glossy; they should not brown.

Add the garlic, kosher salt, and black pepper; stir 1 minute until fragrant. The garlic should smell aromatic but not toasted.

Add the thyme, tarragon, bay leaf, chicken breasts, and chicken broth. Increase the heat to bring the pot to a gentle boil.

Reduce the heat to low, cover, and simmer 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is opaque through the center. A thin knife slid into the thickest part should meet no resistance.

Using tongs, transfer the chicken to a cutting board. Shred it with two forks (or slice if you prefer chunks). Return the shredded chicken to the pot and simmer 1–2 minutes to rewarm and marry flavors.

Remove and discard thyme sprigs, tarragon sprigs, and the bay leaf. Stir in the chopped parsley, taste and adjust seasoning, and serve garnished with extra parsley and a crack of black pepper.

Best ways to enjoy it

Ladle the soup into shallow bowls and sprinkle fresh parsley for color. It’s lovely with a crusty bread or buttered toast for dunking. For a casual spread, pair the bright broth with a stronger-flavored chicken dish. Try serving it alongside a lighter main like a chicken crust pizza topped with Caesar salad to balance rich and restorative elements. A crisp white wine or an herbal tea complements the herb-forward profile.

Storage and reheating tips

Fridge: Cool the soup within 2 hours, store in airtight containers, and use within 3–4 days.
Freezer: Freeze portions in freezer-safe containers or bags for up to 3 months. Leave an inch of headspace if using jars.
Reheating: Thaw overnight in the fridge if frozen. Reheat on the stovetop over medium-low until bubbling and the center reaches 165°F (74°C). Microwaves are fine for single bowls. Stir halfway through to heat evenly.
Food-safety note: never refreeze thawed soup. If the soup develops an off smell, sliminess, or mold, discard it immediately.

Pro chef tips

Rinse the leek thoroughly: grit often hides between layers. Slice, fan under running water, and drain well.
Keep vegetables from browning: you want sweetness, not roast flavors; medium heat and frequent stirring do the trick.
Shred hot chicken for easier ripping and fluffier texture; cool slightly so you don’t burn your hands.
If you prefer a quicker protein option or a crisp contrast, serve pan-seared chicken cutlets on the side instead of shredded chicken.
Taste at the end for salt: broth concentrates as it sits, so adjust just before serving.

Creative twists

Whole-chicken stock: Use a small whole chicken instead of breasts, simmer 30–35 minutes, remove meat, and strain the broth for a richer base.
Grain swap: Stir in 3/4 cup cooked barley or farro for chew and heartiness.
Noodle option: Add 1 cup egg noodles in the final 8–10 minutes of simmering, or cook separately and add to bowls to prevent mushy noodles on leftovers.
Bright finish: A squeeze of lemon or a teaspoon of sherry vinegar right before serving lifts the flavors.
Vegetarian: Replace chicken and broth with vegetable stock and add extra mushrooms or firm tofu for protein.

Your questions answered

Q: Can I use bone-in chicken?
A: Yes. Use bone-in breasts or a small whole chicken and simmer 30–35 minutes until the meat is 165°F and easily pulls from the bone; skim fat and strain if you want a clearer broth.

Q: Can I make this ahead for meal prep?
A: Absolutely. Store in individual containers for easy reheating. If adding noodles, keep them separate to prevent sogginess.

Q: Is this recipe gluten-free?
A: As written, yes, all ingredients are naturally gluten-free. If you add noodles, choose a gluten-free pasta or use rice/barley substitutions for safe swaps.

Q: How do I prevent overcooked, stringy chicken?
A: Use medium-low simmer, monitor internal temperature with an instant-read thermometer, and remove the chicken as soon as it reaches 165°F, then shred promptly.

Final notes: This soup is straightforward but benefits from attention to small details, rinsing the leek, gentle sweating of vegetables, and finishing with fresh parsley. It’s a reliable, weeknight-friendly recipe that also holds up for company.