Empty My Fridge
The best CHICKEN SOUP recipe for winter!
Ingredients
- Extra virgin olive oil2 tbsp
- Carrot4
- Parsnip3
- Celery3
- Onion½
- Leek1
- Garlic4
- Salt1 tsp
- Black pepper · ground½ tsp
- Chicken breast · boneless skinless2
- Thyme2 sprigs
- Tarragon2 sprigs
- Bay leaf1
- Chicken broth5 cups
- Parsley · roughly chopped¼ cups
Instructions
- Heat the olive oil in a large pot over medium heat. Add the carrots, parsnips, celery, leek and onion and cook for 4 to 5 minutes, stirring often. Add the garlic, salt and pepper and stir for another minute.
- Add the thyme, tarragon, bay leaf, chicken and broth. Bring to a boil, then lower the heat, cover and simmer for 15 minutes, until the chicken is fully cooked.
- Lift the chicken out onto a cutting board and shred it gently with two forks. Return it to the pot and simmer for 1 to 2 more minutes.
- Remove the thyme and tarragon sprigs and the bay leaf. Stir in the parsley, then garnish with extra parsley and black pepper before serving.
Summarized from Downshiftology's video. Watch it for the details.
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