Ingredients (Serves ~6)

• 450 g boneless, skinless chicken breasts
• 2 tablespoons olive oil (or cooking oil of choice)
• 1 small onion, diced
• 3–4 medium carrots, sliced
• 2 stalks celery, sliced
• 1 leek (white and light green parts only), cleaned and sliced
• 1 parsnip, peeled and sliced (optional for added sweetness)
• 2–3 garlic cloves, minced
• 1 teaspoon dried thyme (or 2–3 sprigs fresh)
• 1 teaspoon dried tarragon (or a few sprigs fresh)
• 1 bay leaf
• 6 cups chicken broth (homemade or low‑sodium store‑bought)
• Salt and black pepper, to taste
• Fresh parsley or dill, chopped (for garnish)

Instructions

1. Prep the chicken
   In a large pot, bring the chicken breasts and broth just to a simmer. Poach gently until cooked through (about 15–20 minutes). Remove chicken and set aside; leave broth in the pot.
2. Sauté the aromatics
   In a separate medium pot, heat oil over medium heat. Add onion, carrots, celery, leek, parsnip, and garlic. Cook, stirring occasionally, until softened—about 5–7 minutes.
3. Add herbs & combine
   Add thyme, tarragon, and bay leaf to the vegetables. Then pour in the reserved broth. Bring to a gentle boil, reduce heat, and let simmer for 10–15 minutes to allow flavors to meld.
4. Shred the chicken
   Shred the poached chicken into bite-size pieces and return it to the pot with the simmering soup.
5. Season and finish
   Taste and season with salt and pepper. Simmer for a few more minutes. Remove and discard bay leaf. Serve hot, garnished with fresh parsley or dill.

Tips & Variations

• Chunky vs. Brothy: Including parsnip and leek gives a sweeter, fuller texture. Omit them for a leaner, clearer broth.
• Use what you have: Rotisserie or leftover roasted chicken works perfectly—just shred and add to the soup.
• Boost flavor: Fresh herbs (thyme, tarragon, dill) add brightness; dried herbs work in a pinch.
• For extra nutrients: Add pearl barley or dumplings, or swap in other veggies like turnips or zucchini.
• Health note: Chicken soup may help ease cold and flu symptoms