Ultimate Chicken Soup (Print Version)

# Ingredients:

01 - 2 tablespoons extra virgin olive oil.
02 - 4 medium carrots, peeled and sliced.
03 - 3 parsnips, peeled and sliced.
04 - 3 celery ribs, sliced.
05 - ½ medium onion, diced.
06 - 1 leek, halved, sliced and rinsed.
07 - 4 garlic cloves, minced.
08 - 1 teaspoon kosher salt.
09 - ½ teaspoon black pepper.
10 - 2 chicken breasts, boneless and skinless.
11 - 2 sprigs fresh thyme.
12 - 2 sprigs fresh tarragon.
13 - 1 bay leaf.
14 - 5 cups low-sodium chicken broth.
15 - ¼ cup fresh parsley, roughly chopped.

# Instructions:

01 - Heat oil and cook carrots, parsnips, celery, leek, and onion for 4-5 minutes. Add garlic, salt, and pepper for 1 minute more.
02 - Add herbs, chicken, and broth. Boil, then simmer covered for 15 minutes until chicken is cooked.
03 - Remove chicken, shred with forks, return to pot. Simmer 1-2 minutes more.
04 - Remove herb sprigs and bay leaf. Stir in parsley and serve with extra herbs and pepper.

# Notes:

01 - Great for cold weather.
02 - Can use stand mixer to shred chicken.
03 - Follow recipe order for best results.

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