Winter Chill Hearty Soup (Printable)
A wholesome mix of chicken and winter vegetables for a warm, comforting bowl on chilly days.
# Ingredient List:
→ Meats
01 - 2 boneless, skinless chicken breasts, diced (approximately 10.6 oz)
→ Vegetables
02 - 2 medium carrots, peeled and sliced
03 - 2 parsnips, peeled and sliced
04 - 1 small leek, cleaned and sliced
05 - 2 celery stalks, sliced
06 - 1 medium potato, peeled and diced
07 - 2 cloves garlic, minced
08 - 1 small onion, diced
→ Liquids
09 - 5 cups low-sodium chicken broth
10 - 3/4 cup water
→ Spices & Herbs
11 - 1 bay leaf
12 - 1/2 teaspoon dried thyme
13 - 1/4 teaspoon ground black pepper
14 - Salt to taste
15 - 2 tablespoons chopped fresh parsley, plus extra for garnish
→ Additional
16 - 1 tablespoon olive oil
17 - Juice of half a lemon
# Steps:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, sliced leek, and minced garlic, sautéing for 3 minutes until softened.
02 - Add sliced carrots, parsnips, celery, and diced potato. Cook for 5 minutes, stirring occasionally to combine flavors.
03 - Incorporate diced chicken and cook for 3 to 4 minutes until lightly browned on all sides.
04 - Pour in chicken broth and water. Add bay leaf, dried thyme, black pepper, and salt to taste, stirring to combine.
05 - Bring to a boil, then reduce heat to low. Cover and simmer gently for 25 minutes until vegetables are tender and chicken is fully cooked.
06 - Remove bay leaf. Stir in lemon juice and chopped parsley. Adjust seasoning as needed. Ladle into bowls, garnish with additional parsley, and serve hot.
# Expert Advice:
01 -
- It comes together in just an hour, making it perfect for those nights when you need comfort food but don't have all evening to spend cooking
- The combination of chicken with root vegetables creates layers of flavor that feel far more sophisticated than the simple ingredient list suggests
- It's naturally gluten-free and feels elegant enough to serve to guests, yet humble enough to eat in your pajamas on a Tuesday
02 -
- Don't rush the initial sautéing of onions and garlic. I learned this the hard way when I once cranked up the heat to save time—the garlic burned and tasted acrid throughout the entire pot. Low and slow for those first few minutes makes all the difference
- The lemon juice is not optional, no matter how small the amount seems. Without it, even the best-made soup tastes flat. With it, suddenly everything pops into focus and tastes more like itself
03 -
- Make double and freeze half in individual portions. It reheats beautifully and becomes a gift to your future self on a day when cooking feels impossible
- If you're cooking for someone recovering from an illness, this soup is gentle on the stomach while being genuinely nourishing—the homemade broth and tender vegetables deliver comfort that processed foods can't touch