Poached Chicken and Winter Vegetable Soup
Poached chicken and winter vegetables come together for a nourishing, hearty, healing soup recipe.
With carrots, parsnips, celery, leek, onion, garlic and fresh herbs, this is a great cold weather soup. It’ll warm up your belly and boost your immune system, just as my Golden Milk (Turmeric Milk) recipe does.
Poached Chicken Soup
What’s a Cali girl to do when inclement winter weather strikes? Break out the oft-forgotten (but super cute) rain boots and rain coats….and whip up warming, healing, nourishing soups!
Many folks opt for the traditional chicken noodle soup, but because I don’t eat noodles (unless they’re zoodles) I jam-pack my soup with hearty winter vegetables. Carrots, parsnips, leeks, celery and onions. Nutrient-dense veggies that keep my gut happy.
What is Poached Chicken?
Poached chicken is a healthy way to cook chicken that’s simply submerging the chicken in a liquid (usually water or broth) at a low temperature until it’s cooked through.
You’ve seen me make Poached Eggs before and it’s the same concept. Poaching chicken also doesn’t add any oil or fat like my Shredded Chicken recipe, where you sear the chicken first.
How to Make Poached Chicken and Vegetable Soup
I love this soup because it comes together quite quickly, with the chicken poaching while the vegetables cook. After your vegetables are chopped, it takes less than 20 minutes! Here’s what you do:
- Sauté the vegetables in a pot 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, and place back in the pot.
Then, the only thing left for you to do is fill your soup bowls and top with fresh parsley for a pop of herb-y goodness. Oh, and go perch your feet up beside the fireplace, of course.
More Winter Soups You’ll Love
- Taco Soup
- Roasted Butternut Squash Soup
- Roasted Red Pepper and Tomato Soup
- Carrot Ginger Soup
- Cream of Celery Soup (Dairy-Free)
Poached Chicken and Winter Vegetable Soup
Ingredients
- 2 tbsp olive oil
- 4 cloves garlic, finely chopped
- 1 leek, halved lengthwise and sliced
- 4 carrots, peeled and sliced
- 3 parsnips, peeled and sliced
- 3 stalks celery, sliced
- 1/2 onion, diced
- 32 oz low sodium chicken broth
- 1 cup water
- 2 sprigs fresh thyme
- 2 sprigs fresh tarragon
- 1 bay leaf
- 2 chicken breasts, boneless skinless
- salt and pepper, to taste
- flat leaf parsley, for garnish
Instructions
- Heat the oil in a large pot on medium heat. Add the 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. Season 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.
- With tongs, remove the chicken to a cutting board and gently shred with two forks. Place the shredded chicken back into the pot and simmer for an additional minute or two.
- Remove the sprigs of thyme, tarragon and the bay leaf and discard.
- Serve immediately with several leaves of parsley and any additional salt and pepper.
Lisa's Tips
- This is my favorite brand of chicken broth. It comes frozen and it's thick, gelatinous and the highest quality. I always have several packets in my freezer.
So simple and quick to make on a weeknight! Wholesome goodness that warms the soul!
This looks both tasty and nutritious and exactly what I need, since I woke up with a bug this morning. I had to have the ingredients delivered, in order to avoid infecting anyone else, and unfortunately, both parsnips and fresh tarragon were not available. On hand at home, I do have sweet potatoes and dried tarragon leaves – could I utilize either of those as substitutes?
Also wanted to say I’m a big fan of your work and just purchased your cookbook – thanks so much for what you do! It’s really helped me become more proficient and healthy in the kitchen.
Yep, that’s totally fine for substitutes!
So easy to make on weeknights! The flavors are just wow!! Another healthy winner!!
This is an amazing soup recipe! I added 2 potatoes and a cup of orzo then a squeeze of lemon at the end and it’s it great here in Pittsburgh for flu season. It warms the body and soul
Great way to add some oomph to this simple chicken soup!
HI, is this a meal I can freeze for a later time? Baby on the way and I want to make ahead meals I can save for baby.
Yes, you can freeze this!
I’ve been following your recipes for about two months now and I love all of your recipes. This was delicious. I’m feeling a bit under the weather and looked for a chicken soup. Delish! I also added one squeezed lemon. I love the taste of lemon in my chicken soup. I just don’t know if I overcooked the chicken. It was a bit hard. I didn’t have parsnips, but I added potatoes and they were still hard. Any suggestions on what to do next time? I also used the Ninja chop to shred the chicken. Was super easy to do. Thank you again!
Glad you enjoyed this chicken soup Nancy! As for the potatoes, they need a lot longer to cook. So, I would parboil the potatoes first before you add them into the soup with the other veggies.
I was so excited to make this soup. For me, the parsnips ruined it. It takes on what I would describe a sweet taste. I used the recommended 3 parsnips but maybe mine were too thick so they over power the soup.
You can always swap out the parsnips for a different vegetable, such as turnip!
This is the best chicken soup period. I had to use chicken thighs instead of breasts and didn’t have fresh teragon so I subbed some poultry seasoning powder. But I couldn’t get enough of the soup! Thanks for sharing.
Made this tonight! I used roasted chicken on hand instead of fresh. It was so good – probably the best chicken soup that I’ve ever made. Had a bowl at lunch everyday – so satisfying and the best part – so nutritious! Thank you dear Lisa.
Happy to hear this turned out perfectly with roasted chicken! I’m sure it added a wonderful flavor to the soup :)
Delicious!!!!
Hi Lisa!
The recipe sounds delicious! Have you ever cooked the soup and then frozen it for later use?
Ben
Yes! You can freeze this soup for up to 3 months.
loved this recipe !!!!!!! I added a can of diced tomatoes as I am tomato freak !!!! yummo
Sounds great with added tomatoes to this Ruth :)
I make my own Beef broth, but no luck with chicken. So, I decided to order Bonafide Chicken Bone Broth. The supplier said “out of stock, and didn’t know when, or if, it would be in stock again”. 😒 What’s your 2nd choice?
Hi Shirley – I normally just buy the Pacific Foods brand chicken stock :)
Another winner Lisa! I poached the chicken separately because I wanted to make extra broth and was my first time attempting poaching. My chicken didn’t shred as beautifully as yours. Do you have any videos on that? Maybe it would have been different cooking with the veggies? Either way when all put together it was absolutely delicious and light and airy and I feel so accomplished that I could make this at home!!!
Hi Asma- Yes! You can head on over to my shredded chicken post to see how I shred it :)
Hi! I’m planning to make this for my family, however, they don’t like parsnips. What would you suggest substituting?
Hi Megan – you can use other root vegetables or potatoes.
Hey there, I really want to try this recipe but I’m immune suppressed and worried to cook the raw chicken in the same broth that I would be eating.. I know it boils and all but I’m still wary! Any advice?
Hi Angie – there’s no safety issues with this recipe because it is boiled. :)
Our family absolutely loves this soup. It is an easy, comfort food full of nutrients. Each time I have made this recipe, everyone always comments on how good it is and most go back for second bowl.
Hi Lisa – So glad your whole family enjoys this warm and nourishing soup :)
I’m craving soup this week so I made the roasted cauliflower and this chicken and vegetable soup… they came out soooooo good!! – thank you Lisa for the delicious recipes!!
Hi Geovanna – So glad you loved this soup as well! These would be great to keep on hand while we’re quarantined!
I love the flavors.. and how easy it was too make. My only problem is my chicken did not shred with 2 forks. I added 5 more minutes and it was still not shredding. I ended up cutting it up into chunks and adding it back in. I need to work on my poaching skills😕
Such an amazingly comforting meal for the cold weather! Everyone at my house loved it.
Hi Toni – Amazing! Glad to hear everyone enjoyed this recipe :)
OMG! This Winter Soup looks absolutely incredible! I’m loving how much chicken and veggies are in it! My kind of dinner!
Hi Shanika – Fresh chicken soup is the best – and of course have to throw in veggies when I can :)
Just in time for cold and flu season! This looks like a tasty and filling soup to warm up with this winter. There’s just something about a bowl of chicken soup that I love.
Hi Annissa – Definitely one to make during the flu season! This will help keep your body warm and healthy.
I love the fresh herbs and vegetables in this recipe! It’s a hearty, comforting soup.
Hi Alison – So glad you loved this recipe! Its definitely a light and refreshing soup for the colder days.
Beautiful soup! And just what I needed to start eating healthy again. Thanks for sharing this recipe!
Hi Paula – It’s a great warm soup that will help boost the immune system :)
I’ve never had parsnips before and cooking with leeks was a first for me as well. This soup is delicious and turns out, the parsnips are the star in this dish! I will definitely make this again! Thank you!
Hi Jackie – The parsnips definitely add some texture and flavor in this soup :) Happy you enjoyed it!
Best chicken soup in all the land!
Wonderful! I’m so happy you love this chicken soup Madison. :)
Hi Lisa,
This recipe looks delicious. I’m starting keto today and looking for recipes that are low carb and keto friendly. Since I saw this listed under low carb keto friendly recipes I was surprised to see that one serving has 36 grams of carbs. Where is the bulk of carbs coming from? I’m new to all this so still learning. Thank you. Love your website and recipes.
Hi Pam – most of the carbs are coming from the parsnips in this recipe. You could always remove those and replace with more celery, green beans or another veggie. So this recipe is would fall on the spectrum of low carb, but definitely not keto (both are included in this category). Hope that helps! :)
Hi Lisa,
I just wanted to ask if the nutritional values are for the total meal or per serve?
Hi Vanessa – they’re per serving. :)
Delicious and nourishing, and perfect for beating a lingering cold. The tarragon really sets off the flavour. Loved it and can’t wait to make it again!
Wonderful! I’m happy you enjoyed the recipe Isabella! I’m such a fan of tarragon as well. :)
Made this tonight for my family who are feeling under the weather and absolutely loved it. I used the recommended chicken broth which was excellent. It was also my first time cooking with parsnips and they were delicious in this! Thanks for a great dinner!
You’re welcome Christin! I’m happy you loved the soup and it’s perfect for this time of year when many are feeling under the weather. :)
With all the cold weather everywhere this is perfect! I want to warm up to a bowl of it tonight!
Yes, it’s perfect for those cold, rainy nights. Hope you enjoy the recipe Haley!
I made this for dinner last night and it was a hit with the whole family! Thanks for sharing!
Awesome! So happy you loved the recipe Tayler. :)
This chicken soup is exactly what I’ve been looking for to get me through the long winter. It looks so good!
Thanks Sharon! I hope you enjoy it!
I can’t believe how many healthy and delicious ingredients this soup has! It can easily become my new veggie favorite now – just exactly what I need for those days when I feel a bit under the weather. Delicious recipe!
It’s a nourishing, immune boosting chicken soup for sure! Glad you love it Elaine. :)
This soup sounds so comforting and healing. I love that it comes together in 20 minutes as well!
Fast soup recipes are the best, aren’t they? I hope you enjoy it! :)
Thank you so much for stopping by and sharing this gorgeous recipe Lisa… It is a new fave!! xoxo
My pleasure! So happy you like it! xo
LOVE this hearty soup! Noodles are overrated :)
Lol. I agree! ;) x