Ingredients

• 2 tablespoons extra virgin olive oil
• 4 medium carrots (peeled and sliced)
• 3 parsnips (peeled and sliced)
• 3 celery ribs (sliced)
• ½ medium onion (diced)
• 1 leek (halved lengthwise, sliced, and rinsed)
• 4 garlic cloves (minced)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 boneless skinless chicken breasts
• 2 sprigs fresh thyme
• 2 sprigs fresh tarragon
• 1 bay leaf
• 5 cups low-sodium chicken broth
• ¼ cup roughly chopped fresh parsley

Instructions

1. 1Saute the veggies. Heat the oil in a large pot on medium heat. Add the carrots, parsnips, celery, leek, and onion to the pot and cook for 4 to 5 minutes, stirring frequently. Add the garlic, salt, and pepper, and stir for another minute.
2. 2Poach the chicken. Add the thyme, tarragon, bay leaf, chicken, and broth. Bring 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.
3. 3Shred the chicken. With tongs, remove the chicken to a cutting board and then gently shred the chicken with two forks. Place the shredded chicken back into the pot and simmer for an additional 1 to 2 minutes.
4. 4Serve. Remove the sprigs of thyme, tarragon and the bay leaf. Stir in the parsley, and garnish with additional fresh parsley and black pepper before serving.