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Chicken Breast Soup Recipe for Healthy Dinners
Youssef Hb

Healthy Chicken Breast Vegetable Soup

This wholesome chicken breast soup is a nutrient-dense meal featuring tender poultry and a garden-fresh medley of vegetables in a savory, aromatic broth. Perfect for chilly evenings, this comforting one-pot dish uses a gentle poaching method to keep the chicken succulent. It is an easy, family-friendly dinner that delivers restaurant-quality flavor in under forty minutes without the need for heavy thickeners or cream.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: DINNER
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 4 medium carrots, peeled and sliced
  • 3 medium parsnips, peeled and sliced
  • 3 celery ribs, thinly sliced
  • 1/2 medium onion, finely diced
  • 1 whole leek, halved, sliced, and washed
  • 4 garlic cloves, minced finely
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 boneless, skinless chicken breasts, patted dry
  • 2 sprigs fresh thyme
  • 2 sprigs fresh tarragon
  • 1 bay leaf
  • 5 cups low-sodium chicken broth
  • 1/4 cup fresh parsley, roughly chopped

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, leek, carrots, parsnips, and celery; sauté until softened, about 8 minutes.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the chicken broth and add the thyme, tarragon, bay leaf, salt, and pepper.
  5. Bring the liquid to a gentle simmer.
  6. Carefully place the chicken breasts into the simmering broth.
  7. Cover and poach for 12-15 minutes, or until the chicken is cooked through.
  8. Remove the chicken to a cutting board, let rest, then shred or dice into bite-sized pieces.
  9. Return the chicken to the pot and stir in the fresh parsley.
  10. Remove the herb sprigs and bay leaf before serving.

Notes

Ensure the chicken is patted dry before adding to the pot to prevent splashing. You can store leftovers in an airtight container in the refrigerator for up to 3 days. The soup can be reheated on the stove over medium-low heat.