Downshiftology
subscribe to new posts: via email via rss

Poached Chicken and Winter Vegetable Soup

Poached chicken and winter vegetables come together for a nourishing, hearty, healing soup recipe.

With carrots, parsnips, celery, leek, onion, garlic and fresh herbs, this is a great cold weather soup. It’ll warm up your belly and boost your immune system, just as my Golden Milk (Turmeric Milk) recipe does.

Poached chicken and vegetable come together for a nourishing, hearty, healing soup recipe. With carrots, parsnips, celery, leek, onion, garlic and fresh herbs, this is a great cold weather vegetable soup.

Poached Chicken Soup

What’s a Cali girl to do when inclement winter weather strikes? Break out the oft-forgotten (but super cute) rain boots and rain coats….and whip up warming, healing, nourishing soups!

Many folks opt for the traditional chicken noodle soup, but because I don’t eat noodles (unless they’re zoodles) I jam-pack my soup with hearty winter vegetables. Carrots, parsnips, leeks, celery and onions. Nutrient-dense veggies that keep my gut happy.

Poached chicken and vegetable come together for a nourishing, hearty, healing soup recipe. With carrots, parsnips, celery, leek, onion, garlic and fresh herbs, this is a great cold weather vegetable soup.

What is Poached Chicken?

Poached chicken is a healthy way to cook chicken that’s simply submerging the chicken in a liquid (usually water or broth) at a low temperature until it’s cooked through.

You’ve seen me make Poached Eggs before and it’s the same concept. Poaching chicken also doesn’t add any oil or fat like my Shredded Chicken recipe, where you sear the chicken first.

Poached chicken and vegetable come together for a nourishing, hearty, healing soup recipe. With carrots, parsnips, celery, leek, onion, garlic and fresh herbs, this is a great cold weather vegetable soup.

Poached chicken and vegetable come together for a nourishing, hearty, healing soup recipe. With carrots, parsnips, celery, leek, onion, garlic and fresh herbs, this is a great cold weather vegetable soup.

How to Make Poached Chicken and Vegetable Soup

I love this soup because it comes together quite quickly, with the chicken poaching while the vegetables cook. After your vegetables are chopped, it takes less than 20 minutes! Here’s what you do:

  • Sauté the vegetables in a pot for a couple of minutes
  • Pour the broth, water, herbs and chicken into the pot
  • Bring to a boil, reduce heat to low and simmer for 15 minutes
  • Remove the chicken with tongs, shred, and place back in the pot.

Then, the only thing left for you to do is fill your soup bowls and top with fresh parsley for a pop of herb-y goodness. Oh, and go perch your feet up beside the fireplace, of course.

Poached chicken and vegetable come together for a nourishing, hearty, healing soup recipe. With carrots, parsnips, celery, leek, onion, garlic and fresh herbs, this is a great cold weather vegetable soup.

More Winter Soups You’ll Love

Poached chicken and vegetable come together for a nourishing, hearty, healing soup recipe. With carrots, parsnips, celery, leek, onion, garlic and fresh herbs, this is a great cold weather vegetable soup.
5 from 7 votes

Poached Chicken and Winter Vegetable Soup

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4 servings
Author: Lisa Bryan
Print Recipe Pin Recipe
Poached chicken and winter vegetables come together for a nourishing, hearty, healing soup recipe. With carrots, parsnips, celery, leek, onion, garlic and fresh herbs, this is a great cold weather soup.

Ingredients

  • 2 tbsp olive oil
  • 4 cloves garlic, finely chopped
  • 1 leek, halved lengthwise and sliced
  • 4 carrots, peeled and sliced
  • 3 parsnips, peeled and sliced
  • 3 stalks celery, sliced
  • 1/2 onion, diced
  • 32 oz low sodium chicken broth
  • 1 cup water
  • 2 sprigs fresh thyme
  • 2 sprigs fresh tarragon
  • 1 bay leaf
  • 2 chicken breasts, boneless skinless
  • salt and pepper, to taste
  • flat leaf parsley, for garnish

Instructions

  • Heat the oil in a large pot on medium heat. Add the garlic and leeks and sauté for one minute. Add the sliced carrots, parsnips, celery and onion to the pot and cook for 3-4 minutes, stirring frequently.
  • Pour the broth and water into the pot and add the herbs and chicken. Season with salt and pepper.
  • Bring the liquid 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.
  • With tongs, remove the chicken to a cutting board and gently shred with two forks. Place the shredded chicken back into the pot and simmer for an additional minute or two.
  • Remove the sprigs of thyme, tarragon and the bay leaf and discard.
  • Serve immediately with several leaves of parsley and any additional salt and pepper. 

Lisa's Tips

  • This is my favorite brand of chicken broth. It comes frozen and it's thick, gelatinous and the highest quality. I always have several packets in my freezer.

Nutrition

Calories: 371kcal, Carbohydrates: 36g, Protein: 31g, Fat: 12g, Saturated Fat: 2g, Cholesterol: 72mg, Sodium: 286mg, Potassium: 1424mg, Fiber: 8g, Sugar: 10g, Vitamin A: 10795IU, Vitamin C: 31.6mg, Calcium: 122mg, Iron: 2.8mg
Course: Soup
Cuisine: American
Keyword: chicken soup, poached chicken, vegetable soup
©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.
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology.

Leave a Reply

Your email address will not be published. Required fields are marked *

22 comments on “Poached Chicken and Winter Vegetable Soup”

  1. Hi Lisa,
    This recipe looks delicious. I’m starting keto today and looking for recipes that are low carb and keto friendly. Since I saw this listed under low carb keto friendly recipes I was surprised to see that one serving has 36 grams of carbs. Where is the bulk of carbs coming from? I’m new to all this so still learning. Thank you. Love your website and recipes.

    • Hi Pam – most of the carbs are coming from the parsnips in this recipe. You could always remove those and replace with more celery, green beans or another veggie. So this recipe is would fall on the spectrum of low carb, but definitely not keto (both are included in this category). Hope that helps! :)

  2. Hi Lisa,

    I just wanted to ask if the nutritional values are for the total meal or per serve?

  3. Delicious and nourishing, and perfect for beating a lingering cold. The tarragon really sets off the flavour. Loved it and can’t wait to make it again!

  4. Made this tonight for my family who are feeling under the weather and absolutely loved it. I used the recommended chicken broth which was excellent. It was also my first time cooking with parsnips and they were delicious in this! Thanks for a great dinner!

  5. With all the cold weather everywhere this is perfect! I want to warm up to a bowl of it tonight!

  6. I made this for dinner last night and it was a hit with the whole family! Thanks for sharing!

  7. This chicken soup is exactly what I’ve been looking for to get me through the long winter. It looks so good!

  8. I can’t believe how many healthy and delicious ingredients this soup has! It can easily become my new veggie favorite now – just exactly what I need for those days when I feel a bit under the weather. Delicious recipe!

  9. This soup sounds so comforting and healing. I love that it comes together in 20 minutes as well!

  10. Thank you so much for stopping by and sharing this gorgeous recipe Lisa… It is a new fave!! xoxo

  11. LOVE this hearty soup! Noodles are overrated :)