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Poached Chicken And winter vegetables come together to create a nutritious, hearty and healing recipe.
With carrots, parsnips, celery, leek, onion, garlic, and fresh herbs, this is a great cold-weather soup. It will warm up your tummy and boost your immune system, just like my recipe for Golden Milk does.
Poached Chicken Soup
What should a girl from Cali do when the weather is bad in winter? Take off the often forgotten (but super cute) rain boots and rain coats… and make hot, healing and nutritious soups!
Many people opt for traditional chicken noodle soup, but since I don't eat noodles (unless they're zoodles), I packed my soup with plenty of winter vegetables. Carrots, parsnips, leeks, celery, and onion. Nutrient dense vegetables that keep my gut happy.
What is poached chicken?
Poached chicken is a healthy way to cook chicken that simply dips the chicken in a liquid (usually water or broth) at a low temperature until well cooked.
You've seen me make poached eggs before and it's the same concept. Chicken poaching doesn't add oil or fat, either, like my shredded chicken recipe where you brown the chicken first.
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How to make chicken and poached vegetable soup
I love this soup because it is made pretty quickly, with chicken poaching while vegetables are cooking. After chopping the vegetables, it takes less than 20 minutes! This is what you do:
- Sauté the vegetables in a saucepan for a couple of minutes.
- Pour the broth, water, herbs, and chicken into the pot.
- Bring to a boil, reduce heat to low and simmer for 15 minutes.
- Remove the chicken with tongs, shred it and put it back in the pot.
Then all you have to do is fill your soup bowls and top with fresh parsley for a touch of herbal goodness. Oh, and stand by the fireplace, of course.
More winter soups you'll love
Poached chicken soup and winter vegetables
Preparation time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4 servings
Poached chicken and winter vegetables come together to form a nutritious, hearty, and healing recipe. With carrots, parsnips, celery, leek, onion, garlic, and fresh herbs, this is a great cold-weather soup.
- 2 tablespoons of olive oil
- 4 garlic cloves, minced
- 1 leek, cut in half lengthwise and sliced
- 4 carrots, peeled and sliced
- 3 parsnips, peeled and sliced
- 3 celery stalks, sliced
- 1/2 onion, diced
- 32 oz low sodium chicken broth
- 1 cup of water
- 2 sprigs of fresh thyme
- 2 sprigs of fresh tarragon
- 1 bay leaf
- 2 boneless, skinless chicken breasts
- salt and pepper to taste
- flat-leaf parsley, for garnish
Heat the oil in a large saucepan over medium heat. Add garlic and leeks and sauté for one minute. Add the sliced carrots, parsnips, celery, and onion to the pot and cook for 3-4 minutes, stirring frequently.
Pour the broth and water into the pot and add the herbs and chicken. Spice with salt and pepper.
Bring the liquid 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.
Using tongs, remove the chicken to a cutting board and gently shred it with two forks. Place the shredded chicken back in the pot and simmer for an additional minute or two.
Remove the thyme sprigs, tarragon and the bay leaf and discard.
Serve immediately with several parsley leaves and any additional salt and pepper.
- This is my favorite brand of chicken broth. It comes frozen and is thick, gelatinous and of the highest quality. I always have multiple packages in my freezer.
Calories: 371kcal, Carbs: 36g, Protein: 31g, Fat: 12g, Saturated Fat: 2g, Cholesterol: 72mg, Sodium: 286mg, Potassium: 1424mg, Fiber: 8g, Vitamin A: 10795IU, Vitamin C: 31.6 mg, calcium: 122 mg, iron: 2.8 mg