Why It Works. Cold-poaching the chicken breasts, then removing them until the end of the cooking process, guarantees a perfectly tender and juicy texture. Using stock reinforces the flavor of the broth, creating a more deeply flavorful soup.
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!
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!
- 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.
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 Boil Chicken Breast | The Right Way!
FAQ
Can I cook raw chicken in broth for soup?
Can you use chicken poaching liquid for soup?
Can you put raw chicken in boiling water?
Can you boil chicken too long in soup?
Can you put raw chicken in soup?
Yes, you can put raw chicken in soup. I do this all the time. You just have to cook the soup long enough to fully cook the chicken. A whole chicken breast will take longer to cook than a breast that’s been cut into small chunks, so keep that in mind. What type of chicken works best? Honestly, you can use a variety of cuts.
What is chicken broth?
Chicken broth is made by boiling chicken bones or meat in which other ingredients such as herbs, spices and seasonings are added to enrich the taste. As the meat and bones of the chicken are boiled, nutrients from the bones and meat leak out into the water and this makes the broth itself nutritious.
Can you eat poached chicken?
Whether you slice it into rounds and serve alongside a green salad for a ladies-who-lunch-style supper (pass the Chablis, please), or add it to a simple salad for a quick weekday lunch, poached chicken is a fast and easy classic. There are so many great ways to receive all of our latest recipes, meal tips, and inspiration. What is Poaching?
What is a good recipe for poached chicken?
Here are a few of our favorite poached chicken recipes: Low-Carb Chicken Divan. Creamy, cheesy, and broccoli-y, our healthy version of the retro fave wins everytime. Quick and Easy Chicken Noodle Soup. Comfort in a bowl. Chicken Street Tacos with Mango Slaw.