chicken soup

 

Ingredients

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

Instructions

• Heat oil in a large pot over medium heat. Add the carrots, parsnips, celery, leek, and onion. Cook for 4-5 minutes, stirring frequently. Add garlic, salt, and pepper, and cook for another minute.
  
  
• Add thyme, tarragon, bay leaf, chicken, and broth. Bring to a boil, then reduce the heat to low and cover. Simmer for 15 minutes, or until the chicken is fully cooked.
• Remove the chicken with tongs and shred it with two forks. Return the shredded chicken to the pot and simmer for 1-2 more minutes.
• Remove the bay leaf. Garnish with additional fresh parsley and black pepper before serving.