Name: Four-Herb Chicken Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 tbsp Olive Oil; 1.5 lbs Chicken Breast, boneless and skinless; 1 medium Yellow Onion, diced; 2 large Carrots, sliced into rounds; 2 stalks Celery Stalks, sliced; 3 cloves Garlic, minced; 6 cups Chicken Stock, low-sodium; 1 tsp Fresh Rosemary, finely minced; 1 tsp Fresh Thyme, leaves stripped; 1 tsp Fresh Sage, finely chopped; 0.25 cup Fresh Flat-Leaf Parsley, chopped; 1 to taste Salt and Black Pepper

Soups & Stews

Four-Herb Chicken Soup

A sophisticated twist on a classic comfort food, this soup features a vibrant blend of fresh rosemary, thyme, sage, and parsley. Tender chicken and crisp garden vegetables simmered in a golden broth create a healing, aromatic meal perfect for any season.

Prep

20m

Cook

40m

Serves

Calories

320kcal

Qty	Ingredient
2 tbsp 30 ml	Olive Oil
1.5 lbs 680 g	Chicken Breast, boneless and skinless
1 medium 150 g	Yellow Onion, diced
2 large 120 g	Carrots, sliced into rounds
2 stalks 100 g	Celery Stalks, sliced
3 cloves 9 g	Garlic, minced
6 cups 1.4 l	Chicken Stock, low-sodium
1 tsp 1 g	Fresh Rosemary, finely minced
1 tsp 1 g	Fresh Thyme, leaves stripped
1 tsp 1 g	Fresh Sage, finely chopped
0.25 cup 15 g	Fresh Flat-Leaf Parsley, chopped
1 to taste null null	Salt and Black Pepper

2 Method

Step 1. In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Season the chicken breast pieces with salt and pepper, then sear them until golden brown on all sides. Remove the chicken and set aside.

Step 2. In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the onions are translucent and the vegetables begin to soften.

Step 3. Stir in the minced garlic, rosemary, thyme, and sage. Cook for 1-2 minutes until highly fragrant, ensuring the garlic does not burn.

Step 4. Pour in the chicken stock, scraping the bottom of the pot to release any browned bits (fond). Return the chicken to the pot.

Step 5. Bring the liquid to a gentle boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the chicken is cooked through and tender.

Step 6. If the chicken was cooked in large pieces, remove and shred with two forks, then return to the pot. Stir in the fresh parsley and adjust seasoning with additional salt and pepper as needed.

Step 7. Serve hot, optionally garnished with an extra sprig of thyme.

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For a deeper flavor, bloom the woody herbs (rosemary and sage) in the oil with the vegetables to release their essential oils.
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If you prefer a heartier soup, add 1/2 cup of orzo or small shell pasta during the last 10 minutes of simmering.
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A squeeze of fresh lemon juice just before serving brightens the herbal notes and cuts through the richness of the broth.
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Always use fresh herbs for this specific recipe; dried herbs are much more potent and can make the broth taste medicinal if used in the same quantities.