Serving Size: 6
Ingredients
2 tbsp | |
4 medium | Carrots peeled and sliced |
3 | Parsnips peeled and sliced |
3 | Celery ribs, sliced |
1/2 medium | |
1 | Leek, halved lengthwise, sliced, and rinsed |
4 | Garlic, cloves minced |
1 tsp | |
1/2 tsp | Ground Black Pepper freshly |
2 | Chicken Breast or thighs, boneless skinless |
2 sprig | Thyme fresh |
2 sprig | Tarragon fresh |
1 | |
5 cup | Chicken Stock low-sodium broth |
1/4 cup | Parsley, chopped roughly fresh |
16oz | Pasta, (I prefer egg noodles or freshly made noodles) |
Prep Method
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 (or use a rotisserie for better flavor and ease). 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.
Bring salt water to a boil. Prepare your pasta according to the package. Strain the pasta when it reaches al dente and add it to the soup. You can choose to skip this step if you desire noodle-free chicken soup.
While the pasta boils, 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.