There’s something about a bowl of shredded chicken soup that feels both rustic and refined. This recipe is rooted in slow-cooked traditions, balancing deep, savory flavors with a light, broth-forward profile. Inspired by everything from Mexican caldo de pollo to French pot-au-feu, this dish transforms humble ingredients into a nourishing meal that feels just as comforting as it does globally inspired.
Pair it with a hearty Tomato Burrata Salad for a satisfying contrast or a crunchy Tuna Salad With Apples for an indulgent twist. The shredded chicken melts into the broth, soaking up aromatics while retaining its delicate texture. It’s the kind of meal that works as a weeknight staple or a weekend slow-cooker project—simple yet deeply rewarding.
What makes this soup shine is its balance of technique and accessibility. Gently simmering the chicken ensures tenderness, while layering spices like cumin and smoked paprika elevates the depth of flavor. Whether you’re meal-prepping or craving a cozy dinner, this shredded chicken soup is a hands-down essential in any home cook’s repertoire.
Why You’ll Be Hooked!
- Layers of Flavor in Every Bite – The broth is rich and aromatic, infused with slow-simmered chicken, warming spices, and fresh herbs. It’s simple but layered, making every spoonful exciting.
- A Meal That Works Anytime – Whether it’s a chilly evening or a quick lunch, this soup fits seamlessly into your routine. Plus, leftovers? Even better the next day!
- Endless Customization – Add a squeeze of lime for brightness, stir in coconut milk for a creamy Thai-inspired version, or top with crispy tortilla strips for texture.
- Pairs Perfectly with Other Comfort Dishes – Enjoy it alongside a Crockpot Stew for a hearty meal or with Crockpot Broccoli Cheese for a creamy contrast.
- Feels Like a Hug in a Bowl – It’s soothing, hearty, and just what you need after a long day. Plus, the shredded chicken practically melts in your mouth.
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Shredded Chicken Soup Recipe
Equipment
- Large pot with lid
- Cutting board
- Chef’s knife
- Tongs
- Wooden spoon
- Two forks
Ingredients
- 4 medium carrots, peeled and sliced
- ¼ cup roughly chopped fresh parsley
- 1 bay leaf
- 2 tbsp extra virgin olive oil
- ½ tsp freshly ground black pepper
- 5 cups low-sodium chicken broth
- 2 boneless skinless chicken breasts
- 3 parsnips, peeled and sliced
- 1 leek, halved lengthwise, sliced, and rinsed
- 2 sprigs fresh thyme
- 2 sprigs fresh tarragon
- 4 garlic cloves, minced
- 1 tsp kosher salt
- ½ medium onion, diced
- 3 celery ribs, sliced
Instructions
- Heat oil in a large pot over medium heat.
- Add carrots, parsnips, celery, leek, and onion, stirring frequently for 4 to 5 minutes.
- Stir in garlic, salt, and pepper, cooking for another minute.
- Add thyme, tarragon, bay leaf, chicken, and broth, bringing it to a boil before reducing to low heat and covering.
- Simmer for 15 minutes until the chicken is fully cooked.
- Using tongs, transfer the chicken to a cutting board and shred it with two forks.
- Return the chicken to the pot.
- Simmer for an additional 1 to 2 minutes, then remove thyme sprigs, tarragon, and bay leaf.
- Stir in parsley, garnishing with more parsley and black pepper before serving.
Notes
- To enhance flavor, sauté vegetables until slightly caramelized before adding the broth.
- For a richer broth, use bone-in chicken and remove the bones before shredding.
- Add a splash of lemon juice or apple cider vinegar at the end for a fresh, bright finish.
Nutrition | Value |
Calories | 319kcal |
Carbohydrates | 38g |
Fibre | 9g |
Fat | 11g |
Protein | 21g |
Cholesterol | 36g |
Variations To Help You Customize This Dish!
- Add a Citrus Kick – Squeeze some fresh lemon or lime juice into the soup before serving to brighten the flavors. The acidity will bring out the savory notes of the chicken and vegetables.
- Go Creamy – For a velvety twist, stir in a splash of heavy cream or coconut milk just before serving. It’ll add richness and a smooth texture to the broth.
- Spicy Heat – If you enjoy a bit of spice, try adding a few sliced jalapeños or a pinch of cayenne pepper along with the garlic. It gives the soup a zesty, warming kick.
- Vegetarian Version – Replace the chicken with tofu or tempeh, and use vegetable broth instead of chicken broth. Add a bit more salt and pepper to adjust for flavor depth.
- Boost the Vegetables – Add extra vegetables like zucchini, spinach, or sweet potatoes for a heartier version. They’ll blend seamlessly with the existing ingredients.