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Bowl of Chicken Soup with shredded chicken, carrots, celery, and herbs on a wooden table

Heart-Healthy Chicken Soup

Emily Wilson
This Heart-Healthy Chicken Soup is a nourishing, wholesome dinner made with tender poached chicken, carrots, parsnips, celery, leek, and fresh herbs simmered in a light, flavorful broth. Ready in just 30 minutes, this comforting homemade chicken and vegetable soup is perfect for weeknights, meal prep, or whenever you need a cozy bowl of goodness.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 bowls
Calories 319 kcal

Equipment

  • Large Dutch Oven or Soup Pot
  • Cutting Board
  • Chef's Knife
  • Tongs
  • Measuring Spoons

Ingredients
  

Soup Ingredients

  • 2 tablespoons extra virgin olive oil
  • 4 medium carrots, sliced
  • 3 parsnips, sliced
  • 3 ribs celery, sliced
  • 1/2 medium yellow onion, diced
  • 1 leek, halved lengthwise, sliced and rinsed
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt adjust to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 boneless, skinless chicken breasts about 1 pound total
  • 2 sprigs fresh thyme
  • 2 sprigs fresh tarragon
  • 1 bay leaf
  • 5 cups low-sodium chicken broth
  • 1/4 cup fresh parsley, chopped for garnish

Instructions
 

  • 1. Sauté the vegetables: Heat olive oil in a large Dutch oven over medium heat. Add carrots, parsnips, celery, onion, and leek. Cook for 4–5 minutes, stirring occasionally, until slightly softened. Add garlic, salt, and pepper, and cook for 30–60 seconds until fragrant.
  • 2. Poach the chicken: Add thyme, tarragon, bay leaf, and whole chicken breasts to the pot. Pour in the chicken broth. Bring to a gentle boil, then reduce heat to low and cover. Simmer for about 15 minutes, or until the chicken reaches an internal temperature of 165°F.
  • 3. Shred the chicken: Remove chicken from the pot and place on a cutting board. Shred with two forks. Return shredded chicken to the soup and simmer for 1–2 minutes.
  • 4. Finish and serve: Remove herb stems and bay leaf. Stir in chopped parsley. Taste and adjust seasoning as needed. Serve warm.

Notes

Storage: Store cooled soup in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Tip: For a detox-style variation, add fresh grated ginger, turmeric, and a squeeze of lemon juice before serving.
Nutrition Facts:
•Calories: 319 kcal 
•Carbohydrates: 38 g 
•Protein: 21 g 
•Total Fat: 11 g 
•Saturated Fat: 2 g 
•Cholesterol: 36 mg 
•Sodium: 822 mg 
•Potassium: 1,302 mg 
•Fiber: 9 g 
•Sugar: 11 g 
•Vitamin A: 11,098 IU 
•Vitamin C: 36 mg 
•Calcium: 131 mg 
•Iron: 3 mg