Chicken Soup

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The best chicken soup doesn’t need much — just tender poached chicken, hearty winter vegetables, and fresh herbs simmered in chicken broth. It’s a simple combination that’s a cozy hug for your taste buds and the best kind of immunity boost.

A big pot of chicken soup.
Photo: Gayle McLeod

I’ve been making this exact chicken soup for over a decade now. It’s my go-to recipe when the cold weather strikes and I’m craving something light, brothy, nourishing, and warm. And while many chicken soup recipes often contain pasta noodles, they’re definitely not needed. I swap those out for parsnips which are equally filling, but add a deliciously sweet flavor that works so well with the fresh herbs.

What’s the secret to making a phenomenal chicken soup? My answer is to keep the ingredient list minimal and simple. This chicken soup is jam-packed with a ton of nutrient-dense vegetables such as carrots, parsnips, leek, celery, and onion, plus fresh herbs. Vegetables are a big component of many of my soups recipes, from my lentil soup, to classic vegetable soup, and cabbage soup. But, it’s the fresh thyme and tarragon that really makes this chicken soup special and unique.

If you’ve made my chicken salad recipe you know that tarragon pairs beautifully with chicken, and I’d say it’s the one ingredient that really gives this soup that “wow factor” as well. So if you’re on the hunt for a chicken soup that’s cozy, healing, and flavorful, this should be at the top of your list!

Ingredients for chicken soup.

Simple Chicken Soup Ingredients

  • Chicken Breast: You’ll need two boneless, skinless chicken breast for poaching. Though you could also swap in chicken thighs if you’d like. Poached chicken is the best method for an easy and healthy way to cook chicken!
  • Vegetables: This is a classic and hearty mix of carrots, parsnips, leek, celery, onion, and garlic. If you’re not a fan of parsnips, you can also use turnips or potatoes. Just keep in mind that potatoes may need a few extra minutes to cook until fork-tender.
  • Fresh Herbs: When it comes to seasoning your chicken soup, sprigs of fresh thyme, tarragon, and a bay leaf lend herbaceous goodness. See my notes below if using dried herbs.
  • Chicken Broth: With a simple ingredient list, it’s important to choose a high-quality chicken broth for the best flavor. If you’re curious about the brand I use, I’ve linked it in the recipe card below.

Find the printable recipe with measurements below

How To Make Chicken Soup

Saute the veggies. Heat the oil in a large pot on medium heat. Add the carrots, parsnips, celery, leek, and onion to the pot and cook for 4 to 5 minutes, stirring frequently. Then, add the garlic, salt, and pepper, and stir for another minute.

Cooked vegetables in a pot.

Poach the chicken. Add the thyme, tarragon, bay leaf, chicken, and broth to the pot. Bring everything to a boil, then reduce the heat to low and cover the pot. Simmer the soup for 15 minutes, or until the chicken is fully cooked. You can also use an instant-read thermometer to see if the chicken has reached 165°F. 

Cooking chicken breast and vegetables in a pot.

Shred the chicken. With tongs, remove the chicken to a cutting board and gently shred the chicken with two forks. Place the shredded chicken back into the pot and simmer for an additional 1 to 2 minutes.

Adding chicken to a pot of chicken soup

Garnish and serve. Remove the sprigs of thyme, tarragon, and bay leaf. Don’t forget to garnish the fresh parsley and black pepper before serving. Those little additions will make a difference!

A close up photo of a pot with chicken soup.

Common Questions

Does chicken soup actually help when you have a cold?

While I’m no doctor, I think most would agree that chicken soups are nourishing. And for me personally, it’s always been one of my go-to remedies for when I’m feeling under the weather. The light and warm broth soothes my body and the mix of healthy protein and veggies gives me the nutrients I need to keep my gut happy.

Can I use dried herbs instead of fresh herbs?

While I do feel that fresh is best in this recipe, if you only have dried herbs on hand, go ahead and use them! Just keep in mind that dried herbs are a bit stronger in flavor, so I’d recommend starting with ½ teaspoon of each, and then adding more if you’d like.

What else can I add to this soup?

You can always add more veggies to this soup, like peas or zucchini. In fact, I add zucchini noodles along with spicy ginger and earthy turmeric in the golden chicken zoodle soup recipe in my Healthy Meal Prep cookbook!

A white bowl of chicken soup

Storage Tips

  • To store for the week: Always allow your soup to come to room temperature before storing away in the fridge in an airtight container. This soup will stay good for 4 to 5 days — making it the perfect healthy meal to quickly reheat and enjoy throughout the week!
  • To freeze for later: If you’ve been following me for a while, you know I’m a big fan of freezing extra portions of soups, whether that’s in a glass storage container or this silicone freezing tray. Leftovers will stay good for up to 3 months in the freezer.
  • For reheating: To reheat a single serving, microwave it in a bowl for a few minutes until it’s warm to your liking.

More Healthy Soup Recipes

Soups always have a designated spot on my menus, especially during fall and winter. If you’re looking for some new inspirations, I’ve got plenty of soup recipes to choose from. Give one of these a try next!

  • Butternut Squash Soup: A must-make during winter squash season!
  • Stuffed Pepper Soup: This hearty soup with ground beef, rice, bell peppers, onion, and tomatoes will satisfy even the hungriest bellies.
  • White Chicken Chili: This chicken chili is loaded with white beans and lots of veggies.
  • Avgolemono Soup: A Greek lemon, chicken, and rice soup that’s naturally creamy.
  • Split Pea Soup: Green split peas are simmered with veggies and a meaty ham bone for ultimate flavor.

I hope this chicken soup recipe becomes your new cold-weather favorite. If you make it, I’d love to hear what you think of it in the comment box below. Your review will help other readers in the community.

A bowl of chicken soup next to spoons.

Ultimate Chicken Soup

4.97 from 209 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 servings
Author: Lisa Bryan

Description

This nourishing and healing chicken soup recipe is loaded with poached chicken, carrots, parsnips, celery, leek, onion, garlic and fresh herbs. It's a great cold weather soup! Watch the video below to see how I make it in my kitchen.

Video

Equipment

Ingredients 
 

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

Instructions 

  • Saute the veggies. Heat the oil in a large pot on medium heat. Add the carrots, parsnips, celery, leek, and onion to the pot and cook for 4 to 5 minutes, stirring frequently. Add the garlic, salt, and pepper, and stir for another minute.
    Cooking vegetables in a pot for chicken soup.
  • Poach the chicken. Add the thyme, tarragon, bay leaf, chicken, and broth. Bring to a boil, then reduce the heat to low and cover the pot. Simmer the soup for 15 minutes, or until the chicken is fully cooked.
    Cooking chicken breast and vegetables in a pot.
  • Shred the chicken. With tongs, remove the chicken to a cutting board and then gently shred the chicken with two forks. Place the shredded chicken back into the pot and simmer for an additional 1 to 2 minutes.
    Process of cooking chicken soup
  • Serve. Remove the sprigs of thyme, tarragon and the bay leaf. Stir in the parsley, and garnish with additional fresh parsley and black pepper before serving.
    A white pot of chicken soup

Lisa’s Tips

  • Those of you with an eagle eye may have noticed I added the garlic first in the video above. While that’s not detrimental, I do believe the steps listed above are best – so follow those.
  • For the shredded chicken hack (using a stand mixer) that I mention in the video, check out my shredded chicken recipe. 

Nutrition

Calories: 319kcal | Carbohydrates: 38g | Protein: 21g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 822mg | Potassium: 1302mg | Fiber: 9g | Sugar: 11g | Vitamin A: 11098IU | Vitamin C: 36mg | Calcium: 131mg | Iron: 3mg
Course: Soup
Cuisine: American
Keyword: chicken soup, chicken soup recipe
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

Recipe originally published January 2016, but updated to include new information and photos for your benefit!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

4.97 from 209 votes (32 ratings without comment)

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445 Comments

  1. I have made this chicken soup so many times, and every time I rejoice at how easy it is to prepare and how delicious! The flavours are light and exciting, the chicken is always tender and overall it’s an absolute winner, for winter or summer.
    I often read comments for recipes and how some people change them by adding this, or adding that etc … but there is no way I would mess with this recipe, it’s perfect as is.
    Thank you Lisa, for a wonderful recipe!5 stars

    1. Hi Liz – Thrilled to hear you’re loving this chicken soup as is! Sounds like you’ve found the perfect recipe you can come back to every single time. Enjoy!

  2. I have had the flu for two weeks. I got the ingredients for this chicken soup recipe. I made it this morning, and just had some for lunch. Delicious!!5 stars

    1. Hi Cheryl, hope you’re feeling better! Good call on making this chicken soup, as it’s the perfect meal you want to enjoy when you’re feeling under the weather!

  3. This is a great recipe, I loved it. However, do you have any suggestions for if chicken foam is floating to the top after poaching? With all the veggies and herbs I couldn’t really scoop it out without getting some of my vegetables or herbs and I was trying not to lose any so I had a hard time getting the bits out?5 stars

    1. Hi Katie – I would normally just scoop that out as well, as best as I can. Though I don’t usually have too much foam when I make it. Happy you loved the chicken soup!

  4. Made a batch of this delicious soup to freeze forward for a future day (cold/flu season)
    Within 2 days my friend got the flu and I brought her soup. Food is medicine! She said it was welcome, wonderful and healing :-) making another batch today!5 stars

    1. Soup is the best thing you can have when you’re under the weather! Glad you and your friend are loving this chicken soup, Kate.

  5. Hi! We are counting calories currently. How many cups of the soup count as 1 serving for the calories listed on the nutrition facts?

  6. Mine did not turn out flavorful and the celery was still crunchy. But it also was my first time making soup so hopefully next time will be better! I did find for the amount of vegetables in the recipe that 5 cups of broth almost wasn’t enough. Just me though. Thank you for sharing anyways God Bless

  7. I made this tonight, and it was fantastic! Some of the family loved it, and some weren’t so sure. It’s very sweet, and I’m wondering if there is a way to make it more savory?4 stars

    1. Hi Natalie – I’m happy to hear you loved this chicken soup! You could always add more herbs or even a pinch of red pepper flakes for a little heat next time.

  8. I make this soup often now. Thank you! So healthy and delicious. I make double recipe and share with friends.

    I am adding potato this time. I’m sure it will still be great.5 stars

    1. Hi Jessica – How sweet of your to share this with friends! I hope everyone enjoys it as much as you and I do.

  9. Made just as recipe stated. Just what I was looking for on these cold days. Very flavorful and healthy. Was not sure about the parsnips but really added a nice texture and flavor. Husband was also hesitant about parsnips and said he was pleasantly surprised. Highly recommend.5 stars

    1. Hi Debbie – Happy to hear the parsnips surprised you both! They really do add a delicious flavor to the soup. Enjoy!

  10. Delish—subbed some parsnip with purple sweet potatoes and it turned the broth purple haha (won’t do that again). I finished the soup with 2 TB lemon juice and fresh dill.5 stars

    1. Hi Linz – I’m sure the sweet potatoes tasted delicious though! Happy to hear you enjoyed this chicken soup.

  11. So good! The parsnips and tarragon make it. I made my favorite stuffing (bread, celery, onions, chestnuts, thyme, savory, butter and broth) and put some right in the soup.5 stars

    1. I’m glad you enjoyed the parsnips and tarragon in this chicken soup. I think they’re the star ingredients as well! :)

  12. This is the best chicken soup I have ever had! I will make this again! Love the vegetables & broth! Delicious!5 stars

  13. Really delicious. I didn’t have all the ingredients so I substituted a few items and added some. I didn’t have parsnips so I used a potato for the leeks I used a whole onion. I added 2 T sundried tomatoes in olive oil and instead of olive oil used avocado oil. I was making the soup for my friend who is kosher so used kosher chicken and vegetable broth (since I couldn’t find kosher chicken broth and didn’t have time to make broth from kosher breasts.

    Very tasty5 stars

  14. Really tasty soup, has become our work lunch go to over the winter! Can I ask is the nutritional information per portion? Thank you :)5 stars

    1. Hi Emma-A great choice for a warming work lunch! The nutritional information will always be per serving. Hope that helps!

  15. Spectacular! I used 2 medium yellow potatoes instead of parsnips. Directions were easy to follow. I’ve never been a very good cook so I was so excited when my husband loved it. Will make again and again.5 stars

    1. Hi Michelle – I’m so glad to hear you both enjoyed this chicken soup, and that the directions were easy to follow. Congrats on making a winner of a meal!