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Chicken Soup

a bowl of simple, healthy chicken soup with carrots, onions, celery, leeks, parsley and topped with Parmesan
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  45 min

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 1 medium leek, white and light green parts only, halved and sliced (about 2 cups)
  • 2 celery ribs, diced (about 1 cup)
  • 2 large carrots, cut into ¼-inch thick slices or diced (about 1½ cups)
  • 4 cloves garlic, minced
  • 8 cups chicken stock
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1 teaspoon sea salt
  • 1 ½ pounds boneless, skinless chicken breasts
  • 2 tablespoons fresh lemon juice, (from 1 lemon)
  • 1 tablespoon minced flat-leaf parsley, plus more for serving
  • ¼ teaspoon freshly cracked black pepper, plus more for serving
  • Freshly grated Parmesan, for serving (optional)

Method

  1. Heat the olive oil in a large stockpot or Dutch oven over medium heat. Once the oil is glistening, add the onion, leeks, celery, and carrots and cook, stirring often, until the onions are translucent, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute more.
  2. Add the chicken stock, bay leaves, thyme, and salt. Increase the heat to high and bring to a boil, then add the chicken. Reduce the heat to a simmer and cook until the internal temperature of the chicken reaches 165°F on an instant-read thermometer and the vegetables are tender, about 20 minutes.
  3. Transfer the chicken to a cutting board. Let cool slightly, then use two forks to shred the chicken into 1-inch pieces. Discard the bay leaves and thyme sprigs.
  4. Return the shredded chicken to the pot. Stir in the lemon juice, parsley, and pepper and cook for 2 to 3 minutes, or until the chicken is heated through.
  5. Ladle the soup into bowls and top with parsley, pepper, and Parmesan, if desired.