FREE Recipe Of The Day Thyme & Carrot Chicken Soup

Thyme & Carrot Chicken Soup

Apr 16, 2024

Servings: 4

This Thyme & 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. So serve it during the winter months and feel confident knowing you’ve fueled your immune system. Pair with crusty bread or Spinach Fritters (page 66) 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 among four serving bowls and garnish with the parsley.

NUTRITION • per one serving •

Calories 371
Total Fat 12 g 15%
Saturated Fat 2 g 10%
Polyunsaturated Fat 9 g —
Monounsaturated Fat 0.7 g —
Trans Fat 0.002 g —
Cholesterol 72 mg 23%
Sodium 286 mg 13%
Total Carbohydrates 36 g 13%
Dietary Fiber 8 g 29%
Total Sugars 10 g —
Protein 31 g 62%
Vitamin A 1770 mcg 200%
Vitamin C 31.6 mcg 35%
Vitamin D 0.4 mcg 2%
Potassium 1424 mg 30%
Calcium 122 mg 12%
Iron 2.8 mg 15%