Thyme and Carrot Chicken Soup

MAKES 4 SERVINGS

This Thyme and Carrot Chicken Soup is the essence of comfort, and health! It’s loaded with everything you need to fight a cold: protein, vitamins, antioxidants, and fluids. Serve it during the winter months and feel confident knowing you’ve fueled your immune system. Pair with crusty bread or Spinach Fritters for an even more filling meal.

INGREDIENTS

2 tablespoons extra-virgin olive oil
1 leek, halved lengthwise and sliced
4 garlic cloves, minced
4 carrots, peeled and sliced
3 parsnips, peeled and sliced
3 stalks celery, sliced
½ onion, diced
2 boneless, skinless chicken breasts
4 cups low-sodium chicken broth
1 cup water
2 sprigs fresh thyme
2 sprigs fresh tarragon
1 bay leaf
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons flat-leaf parsley

INSTRUCTIONS

1. Heat the olive oil in a pot or deep skillet over medium-high heat. Add the leek and garlic and cook for 1 minute, until the garlic is fragrant.
2. Stir in the carrots, parsnips, celery, and onion and cook for 3–4 minutes, until the vegetables soften.
3. Add the chicken breasts, chicken broth, water, thyme, tarragon, bay leaf, salt, and pepper and bring to a boil.
4. Decrease the heat to medium-low and cook, stirring occasionally, for 15 minutes.
5. Remove the chicken breasts and shred, then return the shredded chicken to the pot and cook for 2 minutes more.
6. Remove from the heat and discard the thyme and tarragon sprigs and the bay leaf. Divide the soup between four serving bowls and garnish with the parsley.

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here