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This image shows a bowl of shredded chicken soup garnished with fresh parsley and a sprinkle of black pepper, served warm and comforting.

Shredded Chicken Soup Recipe

Shredded chicken soup is a comforting, aromatic dish packed with tender chicken, hearty vegetables, and fragrant herbs. Slowly simmered in a rich broth, this soup delivers warmth and nourishment in every spoonful. Perfect for chilly nights, it’s easy to make, full of flavor, and incredibly satisfying.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 4 people
Calories 319 kcal

Equipment

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

Ingredients
  

  • 4 medium carrots, peeled and sliced
  • ¼ cup roughly chopped fresh parsley
  • 1 bay leaf
  • 2 tbsp extra virgin olive oil
  • ½ tsp freshly ground black pepper
  • 5 cups low-sodium chicken broth
  • 2 boneless skinless chicken breasts
  • 3 parsnips, peeled and sliced
  • 1 leek, halved lengthwise, sliced, and rinsed
  • 2 sprigs fresh thyme
  • 2 sprigs fresh tarragon
  • 4 garlic cloves, minced
  • 1 tsp kosher salt
  • ½ medium onion, diced
  • 3 celery ribs, sliced

Instructions
 

  • Heat oil in a large pot over medium heat.
  • Add carrots, parsnips, celery, leek, and onion, stirring frequently for 4 to 5 minutes.
    This image shows onions, carrots, and celery being sautéed in a pot with hot oil, releasing their aroma and forming the base of the shredded chicken soup.
  • Stir in garlic, salt, and pepper, cooking for another minute.
    adding-minced-garlic-salt-and-black-pepper-to-sauteed-vegetables-for-flavor
  • Add thyme, tarragon, bay leaf, chicken, and broth, bringing it to a boil before reducing to low heat and covering.
    This image shows chicken pieces and fresh herbs being combined with a rich broth in a pot, preparing the soup for simmering and infusing flavors.
  • Simmer for 15 minutes until the chicken is fully cooked.
    This image shows a pot of chicken soup gently simmering with herbs and vegetables, allowing the flavors to meld and the chicken to cook until tender.
  • Using tongs, transfer the chicken to a cutting board and shred it with two forks.
    This image shows tender, cooked chicken being shredded with forks on a cutting board, preparing it to be added back into the soup.
  • Return the chicken to the pot.
    This image shows shredded chicken being returned to the pot of simmering soup, enriching the broth with its flavor and texture.
  • Simmer for an additional 1 to 2 minutes, then remove thyme sprigs, tarragon, and bay leaf.
    This image shows a bay leaf and herb stems being removed from the pot of soup, ensuring a smooth and flavorful final dish.
  • Stir in parsley, garnishing with more parsley and black pepper before serving.
    This image shows freshly chopped parsley being stirred into the shredded chicken soup, adding a vibrant color and a fresh, herbal aroma before serving.

Notes

  • To enhance flavor, sauté vegetables until slightly caramelized before adding the broth.
  • For a richer broth, use bone-in chicken and remove the bones before shredding.
  • Add a splash of lemon juice or apple cider vinegar at the end for a fresh, bright finish.