Poached Chicken and Winter Vegetable Soup

Poached Chicken and Winter Vegetable Soup

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 minutesPour the broth, water, herbs and chicken into the potBring to a boil, reduce heat to low and simmer for 15 minutesRemove 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 SoupRoasted Butternut Squash SoupRoasted Red Pepper and Tomato SoupCarrot Ginger SoupCream of Celery Soup (Dairy-Free)

Poached Chicken and Winter Vegetable Soup

5 from 27 votes Prep: 10 minutes Cook: 20 minutes Total: 30 minutes Servings: 4 servings Author: Lisa BryanPrintPinReviewSaveSaved


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.


2 tbsp olive oil4 cloves garlic, finely chopped1 leek, halved lengthwise and sliced4 carrots, peeled and sliced3 parsnips, peeled and sliced3 stalks celery, sliced1/2 onion, diced32 oz low sodium chicken broth1 cup water2 sprigs fresh thyme2 sprigs fresh tarragon1 bay leaf2 chicken breasts, boneless skinlesssalt and pepper, to tasteflat leaf parsley, for garnish


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.


Calories: 371kcal | Carbohydrates: 36g | Protein: 31g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 286mg | Potassium: 1424mg | Fiber: 8g | Sugar: 10g | Vitamin A: 10795IU | Vitamin C: 31.6mg | Calcium: 122mg | Iron: 2.8mg Course: Soup Cuisine: American Keyword: chicken soup, poached chicken, vegetable soup

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