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.
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.
- Stir in garlic, salt, and pepper, cooking for another minute.
- Add thyme, tarragon, bay leaf, chicken, and broth, bringing it to a boil before reducing to low heat and covering.
- Simmer for 15 minutes until the chicken is fully cooked.
- Using tongs, transfer the chicken to a cutting board and shred it with two forks.
- Return the chicken to the pot.
- Simmer for an additional 1 to 2 minutes, then remove thyme sprigs, tarragon, and bay leaf.
- Stir in parsley, garnishing with more parsley and black pepper 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.