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Ultimate Chicken Soup

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Step 1

Before cooking

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4 stepsTiming varies by step

Ingredient prep checklist

Carrot: 4 medium carrots (peeled and sliced)
Parsnips: 3 parsnips (peeled and sliced)
Ribs Celery: 3 celery ribs (sliced)
Onion: ½ medium onion (diced)
Leek: 1 leek (halved lengthwise, sliced, and rinsed)
Garlic: 4 garlic cloves (minced)
Parsley: ¼ cup roughly chopped fresh parsley

medium heat

Saute 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.

Saute 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. — Image detailsSaute 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.Downshiftology · CHICKEN SOUPDev reference

Step help

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Timing4-5 minute

for 4 to 5 minutes

Source

CHICKEN SOUP

References

This step uses

½ teaspoon freshly ground black pepper
1 teaspoon kosher salt
4 garlic cloves (minced)
1 leek (halved lengthwise, sliced, and rinsed)
½ medium onion (diced)
3 parsnips (peeled and sliced)
4 medium carrots (peeled and sliced)
2 tablespoons extra virgin olive oil

Full ingredient reference

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