Best Chicken Vegetable Soup

Dairy-Free; Gluten-Free

Everyone knows a good homemade chicken vegetable soup has healing powers. This simple, but super nourishing soup adopted from Downshiftology is my no-fail "feel better" immune-booster during cold and flu season.

Pro-Tips

While many chicken soup recipes often contain noodles, this recipe uses parsnips instead. They are equally filling, but add a deliciously sweet flavor that works well with the fresh herbs.
Of course, if you desire... add noodles, quinoa, rice, barley or other grain. It's your soup!
Add kale or spinach at the end for more greens.
Tofu can be substituted for meat
Use store-bought rotisserie chicken if you're short on time.
Serve with avocado slices on top for extra flavor, fiber and healthy fat.

Ingredients

2 tablespoons extra virgin olive oil (you can also use ghee or grass-fed butter)

4 medium carrots, peeled and sliced into small rounds

3 parsnips, peeled and sliced into small rounds

3 celery ribs, sliced into 1/2 inch thick pieces

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 chicken bone broth

¼ cup roughly chopped fresh parsley

Instructions

Saute the veggies. Heat the 2 tbsp 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 avocado slices, additional fresh parsley and/or black pepper before serving.

Enjoy! xo