Shredded Chicken Soup Recipe

Posted on February 21, 2025

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There’s something about a bowl of shredded chicken soup that feels both rustic and refined. This recipe is rooted in slow-cooked traditions, balancing deep, savory flavors with a light, broth-forward profile.

Inspired by everything from Mexican caldo de pollo to French pot-au-feu, this dish transforms humble ingredients into a nourishing meal that feels just as comforting as it does globally inspired.

Pair it with a hearty Tomato Burrata Salad for a satisfying contrast or a crunchy Tuna Salad With Apples for an indulgent twist.

What makes this soup shine is its balance of technique and accessibility. Gently simmering the chicken ensures tenderness, while layering spices like cumin and smoked paprika elevates the depth of flavor.

Behind the Recipe

This soup is built on classic aromatics and fresh herbs rather than spices or cream. Olive oil, garlic, and onion create a gentle base, while thyme, tarragon, and bay leaf bring depth without heaviness.

Cooking the chicken directly in the broth keeps it moist and flavorful, and shredding it back into the soup gives every bowl balance and texture.

Why You’ll Be Hooked?

The broth is rich and aromatic, infused with slow-simmered chicken, warming spices, and fresh herbs. It’s simple but layered, making every spoonful exciting.

Whether it’s a chilly evening or a quick lunch, this soup fits seamlessly into your routine. Plus, leftovers? Even better the next day!
Add a squeeze of lime for brightness, stir in coconut milk for a creamy Thai-inspired version, or top with crispy tortilla strips for texture.
Enjoy it alongside a Crockpot Stew for a hearty meal or with Crockpot Broccoli Cheese for a creamy contrast.

It’s soothing, hearty, and just what you need after a long day. Plus, the shredded chicken practically melts in your mouth.

Recipe Origin or Trivia

Chicken soups have long been used as comforting, restorative meals across cultures. Herb-based versions like this one rely on fresh aromatics rather than spices or dairy, letting the ingredients speak for themselves.

This style of soup is often associated with home kitchens, where simple vegetables and herbs are used to create depth without complexity.

Chef’s Pro Tips for Perfect Results

Slice vegetables evenly so they cook at the same rate.
Add herbs early to infuse the broth gently.

Shred chicken while warm for best texture.
Keep the simmer gentle to maintain a clear broth.
Taste before adding extra salt.

Kitchen Tools You’ll Need

Large pot with lid
Cutting board
Chef’s knife
Tongs
Wooden spoon
Two forks

Ingredients in This Recipe

2 Tbsp Extra Virgin Olive Oil: Creates a smooth, flavorful base.
½ Medium Onion, Diced: Adds sweetness and depth.

1 Leek, Sliced and Rinsed: Adds mild onion flavor.
3 Celery Ribs, Sliced: Adds aromatic balance.
4 Medium Carrots, Sliced: Adds gentle sweetness.

3 Parsnips, Sliced: Adds earthy depth and body.
4 Garlic Cloves, Minced: Builds savory flavor.
5 Cups Low-Sodium Chicken Broth: Forms the soup base.

2 Boneless Skinless Chicken Breasts: Provides lean protein.
1 Bay Leaf: Adds subtle background flavor.
2 Sprigs Fresh Thyme: Adds warmth and aroma.

2 Sprigs Fresh Tarragon: Adds light herbal brightness.
1 Tsp Kosher Salt: Balances the broth.
½ Tsp Freshly Ground Black Pepper: Adds gentle heat.

¼ Cup Fresh Parsley, Chopped: Adds freshness at the end.

Ingredient Substitutions

Chicken breasts: Chicken thighs (boneless).
Parsnips: Extra carrots.
Fresh herbs: Dried herbs in small amounts.

Leek: Extra onion if needed.

Ingredient Spotlight

Fresh Herbs:
Thyme and tarragon gently perfume the broth, giving the soup depth without overpowering it.

Chicken Breasts:
Poaching them directly in the broth keeps them tender and flavorful.

Instructions for Making This Recipe

Step 1: Heat olive oil in a large pot over medium heat.

Step 2: Add carrots, parsnips, celery, leek, and onion, stirring frequently for 4 to 5 minutes.

Step 3: Stir in garlic, salt, and pepper, cooking for another minute.

Step 4: Add thyme, tarragon, bay leaf, chicken, and broth, bringing it to a boil before reducing to low heat and covering.

Step 5: Simmer for 15 minutes until the chicken is fully cooked.

Step 6: Using tongs, transfer the chicken to a cutting board and shred it with two forks.

Step 7: Return the chicken to the pot.

Step 8: Simmer for an additional 1 to 2 minutes, then remove thyme sprigs, tarragon, and bay leaf.

Step 9: Stir in parsley, garnishing with more parsley and black pepper before serving.