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.
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!
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.
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.
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.
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!
Common Questions
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.
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.
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!
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.
Description
Video
Equipment
- Le Creuset Dutch Oven My favorite soup pot!
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.
- 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.
- 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.
- 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.
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
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe originally published January 2016, but updated to include new information and photos for your benefit!
Could I add some shopped cabbage to this Ultimate ChickenSoup
Hi Karen – I don’t see why not!
Such a delicious recipe. Love parsnips. My 9 month pregnant daughter was feeling so terrible that I made this soup but without anything that could cause heartburn. She said it was a lifesaver. I’m making more this very minute.❤️Recipe is a keeper for sure!
Hope she’s feeling better now, Anne! Glad this was the perfect meal to make.
This is the best. I didn’t have tarragon fresh, so I used dried.
Glad you’re loving this chicken soup, Hollis!
This recipe is so tasty and warming, thank you! I added potatoes and just fried them for about 5 mins extra compared to the other veg. I also added some jalapeños and their pickle juice, and juice of half a lemon, and served with sour cream which gave it a tangy, fresh twist! Delicious. Thank you so much. Me and my boyfriend are sick and this will be a perfect healing recipe.
Thrilled to hear you both loved this chicken soup, Flo!
I am a very picky soup eater. This is the best chicken soup I have ever had. I did cut the garlic back the second time I made it. I also didn’t add the leak. Not a fan of leak. My sick friends have also agreed it’s the best.
So thrilled to hear it’s your favorite chicken soup recipe, Gail!
Every one of your recipes I’ve tried has been fantastic. I made this tonight with slight modifications (doubled the carrots, celery, onions), because I didn’t have parsnips and leeks on hand. I can’t wait to make again exactly as written! The chicken is SO juicy.
Yay, I’m so glad you enjoyed it with those extra veggies! And I’m happy to hear you’re enjoying many of my other recipes as well. :)
Absolutely delicious! Every time I make one of your recipes, every time I get compliments! Thanks so much for sharing this recipe. Regards from Germany.
I’m so glad you’re loving this chicken soup, Jasmine!
I made this today. Very yummy. I am known for making really good chicken soup, and this was excellent. I have never used parsnips in my soup before.
Hi Linda – So happy you loved it! Parsnips are great addition to soup and a little lighter than potatoes.
This was so good! Ended up using 3 chicken breasts and 2 cartons of chicken broth and also minimized the parsnips. The tarragon really makes it *chef’s kiss* This has been the perfect thing especially since my fiancée is recovering from a cold and is now finally able to stomach some food. Thank you for the recipe!
Hi Roxy – Thrilled to hear you loved this chicken soup!
This soup is SO nourishing – one of my family’s favourites. The best chicken soup we’ve ever had – my go-to! Thank you Lisa!
Yay, I’m happy to hear it’s your go-to chicken soup recipe. Thanks, Trina!
I made this it’s amazing. I like my soup brothy so I added 8 cups of chicken broth. The perfect soup for a cold and/or rainy day.
Glad you loved this chicken soup, Ann!
With the weather freezing and me catching a cold, this soup was exactly what I needed. I topped mine with parsley and a bit of minced ginger for an extra soothing boost.
Nothing like a chicken soup to cure your sickness! Enjoy, Dominique.
Friends suffering from the flu. This chicken soup was delicious, soothing and perfect. It will be my go-to recipe.
Happy to hear this chicken soup came in handy, Holly!
I just made this soup today and served it to a family for lunch. The only thing I didn’t have was leeks. The soup is delicious. Tonight I’m reheating it and have added chopped green cabbage. The soup is really excellent and so easy to put together. Thank you, Lisa, for always providing great recipes with helpful videos and notes.
Happy to hear this chicken soup was a success, Eva! Enjoy :)
Absolutely delicious and exactly what my family needed during this cold weather! We have sadly all gotten sick over the last two months and this soup just hit the spot. I never thought to add some of the vegetables that she added to this recipe, but they really gave it a nice touch. This soup is also a bonus for us because we are a very carnivore driven family so having a soup that didn’t have noodles in it was a total plus! But honestly, it’s made with so many good veggies that you don’t really miss the noodles and feel full. It was perfectly seasoned and worth a try!
Hi Karen – Stay safe this winter season! But, happy to hear this was the perfect soup to nourish all of you during this time.
This recipe was so delicious, I have never thought to use tarragon in chicken soup but it was absolutely amazing! It really gave it such depth. Highly recommend this recipe.
Glad you ended up loving the tarragon in this chicken soup, Christina!
Aww thank you so much for the recipe!!! I’m making it now for my mom going through chemo. It’s a cold day here in Arizona so this soup will be perfect ❤️🥳🙌😎🥰
Glad this soup came in handy for a cold fall day, Kat!
Delicious.
Thank you for sharing the recipe, last night i cooked it. My family and I enjoyed it. The soup is light,delicious and well balanced,just perfect.
I like to cook with fresh herbs. First time I cook chicken soup with tarragon, and it took it to another level.
So glad you enjoyed it, Luisa!
Fabulous soup that I have made many times! I have a holiday potluck to go to with a turmeric theme. Do you think adding a small amount of turmeric to this dish would work? In addition, I have turkey meat already on hand. Could the turkey be used instead of chicken? Thanks!
Hi Dena – Turmeric would be a wonderful addition! And yes, you can use turkey meat as well.
Delicious 😋 Thank you!!
“I love how healthy and warm this soup looks! The seasoning balance you mentioned seems amazing. Thank for sharing such a cozy dish!”
Of course, Mini! Glad you loved this chicken soup recipe.
This is my favorite recipe for chicken soup! Excellent just as recipe shows.
Only 1 time did I stray from ingredients, since I had to use what I had on hand. I used fresh fennel instead of parsnips and leek. Dry thyme and tarragon instead of fresh. Still delicious!
Happy to hear this is your favorite chicken soup now, Deb!
Yes! Amazing and soooo….delicious. Best chicken soup I’ve tasted, seriously. Luv your website and recipes 😋 chicken is SO tender, tasty, veggies are cooked just right.☺️making a pot as I type-yummmm😋thank you girl💕
Happy to hear you’re loving this chicken soup, Rebecca!
The chicken soup is delicious. Easy to prepare and left my kitchen smell great.
Brought back memories.
So glad you enjoyed it, Glen!
This smells divine! Do you think I could add pasta in the end?
Yes, no problem! Enjoy!
I love, love this chicken soup recipe!! Really and honestly the best I’ve ever made. I probably won’t try another recipe again!
I’m so thrilled to hear you love it, Jennifer!
Simple to make and delicious! I used Campbell’s chicken no salt broth not home made broth – which made the process simpler. 😊am making again at the moment – waiting for the chicken to cook and taking the time to write this review. 😊
Hi Catherine – I appreciate you taking the time to write a review for this chicken soup! Happy to hear you loved it.
Is there a chicken stock/broth recipe on your website? When I clicked the chicken broth link it sent me to Amazon.
Hi Dan – I don’t yet have a homemade chicken broth recipe on my website. But I hope to have one in the future!
I made this recipe last night for supper and we are having leftovers tonight. It was a big hit in our house! So easy to make. I never would have thought to poach the chicken breasts in with the soup but it made it so easy and turned out perfect! Thank you 😊
Wonderful! I’m glad this chicken soup was such a hit, Jackie!
What is the serving size for your nutrient facts? I know “odd question,” but I take a nutrition class, and I actually made this for dinner. I have to do a food analysis on my meals for the week. Thanks in advance!
Hi Alicia – the serving size is about 2 cups. Enjoy!
Can you use dried herbs and still get the same flavor in this chicken soup?
Hi Julie – yes, you can swap in dried spices if you’d like.
Absolutely stunning. Perfect for the winter months, and so healthy too 🥰
I’m glad you enjoyed it, Lily!
My 4 year old grandson asked me to make him chicken soup. I found your recipe and OMG this soup is SO good! And it’s so easy to make. I cannot believe how much flavor this has. If you want an amazing chicken soup, make this recipe!!!
Yay, so happy you both loved it!
I may have already reviewed this in the past, but it is SO GOOD. I make huge batches and freeze the soup in pint jars for easy future dinners.
It is so easy, and so so good. The tarragon makes it *chefs kiss*!! This year I’m so pleased because I planted tarragon (super easy folks, highly recommend, and way cheaper than buying it!!), my own leeks, and carrots and am using them all in the current batch I’m making!
I give this recipe to all my friends!! Thank you for creating it!
Aww, thanks so much, Alice! I appreciate your positive review and I’m happy to hear you love that tarragon flavor as well. It really is a unique spin that adds so much depth. Enjoy all your future dinners of it!
Omg so good! I added fresh grated tumeric and ginger. Also, dumplings.
It’s the best soup I’ve had!!
Thank you!!!
I’m happy to hear you loved it, Tamara!
This soup is incredible! Love love love.
Happy to hear you loved it, Dana!
This chicken soup is delicious!!! I will definitely be making this again. Thank you so much for the recipe!
So happy you loved it, Demetria!
The “little black dress” of the comfort food category. Easy to make, delightful to taste and nourishment for the body at it’s best.
What a great description of this chicken soup recipe, Renee! Love it!!
Soup is delicious-,but, why is chicken dry an chewy? (Organic higher priced chicken) Did I overcook it?
Hi Lizzy – It does sound like you may have overcooked the chicken a bit, as it should be nice and moist.
Loved this recipe, I will have to do it again because this time around I didn’t have any parsnip. Thank you for the recipe!
Happy you love the recipe!
Five stars for flavor. I used diced potatoes in place of the parsnips. I should’ve trusted my gut on the chicken and cooked separately. I did have to pivot as carrots were not done in 15 minutes and chicken was definitely overcooked at 15 minutes and I didn’t even boil. So I removed all the chicken. Fortunately I had more chicken on hand and pan cooked until it was slightly underdone. Then I shredded it and added it to the finished soup. Unless you are going to eat immediately, I wouldn’t add the chicken until you are ready to eat. Just add it to heated broth and let it sit for a couple minutes. Another note. I sliced my carrots fairly thin. At a simmer they were still Al dente at 20 minutes. Just a couple tweaks. That’s all. But overall I really loved the flavor. I’m not typically a tarragon or leeks fan but it definitely worked in this soup. I will definitely make again with some adjustments.
Hi Kathy – thanks for sharing your tweaks. I’m happy you loved this soup!
Made this and loved it have diverticulitis and it didn’t bother it
I’m glad you enjoyed it, Stacey!
Made to the tee except I used one sweet potato sndc2 smsll regular russet. Can’t wait to try with parsnips but did have a by on hand at that moment. I taste the Asian flair. Don’t leave it the leeks if you like Asian. Almost like a super high class chicken ranen. One chicken because is plenty because the veggies are on point. Thank you fir sharing and it’s PERFECT!
Definitely give it a try with parsnips next time! It adds a wonderful, naturally sweet flavor to it. Enjoy!
Hands down the best chicken soup recipe I’ve ever made! Minimal work for ultimate flavor. Feeds more than the recipe states. Very hearty–loaded with meat and vegetables.
Happy to hear you’ve found the perfect chicken soup yet, Amy!