Heartiness Chicken Soup

Steps

1. Peel and slice four carrots into rounds.
2. Slice three parsnips: the skinny part into rounds, and the bigger part into half moons or quarter moons.
3. Add three ribs of celery and half an onion to a prep bowl on top of the carrots.
4. Slice off the lighter portion from the top of one leek, then slice it in half lengthwise and across. Rinse the pieces under a faucet to remove dirt and debris, then set aside.
5. Smash four garlic cloves to remove their outer skins and set them over by the stove.
6. Add two tablespoons of olive oil to a large pot on medium-high heat.
7. Mince the garlic clove straight into the hot oil in the pot.
8. Add the leek, carrots, parsnips, celery, and onion to the pot. Stir for about four to five minutes until the vegetables soften slightly.
9. Add one teaspoon of kosher salt and half a teaspoon of black pepper; stir to mix.
10. Add two boneless skinless chicken breasts, two sprigs of fresh thyme, two sprigs of fresh tarragon, and one bay leaf to the pot.
11. Pour in five cups of low sodium chicken broth (or four cups of chicken broth and one cup of water); bring to a boil.
12. Reduce heat to low, cover the pot, and simmer for about 15 minutes or until the chicken is fully cooked.
13. Remove the chicken from the pot and shred it using two forks (or a stand mixer with a paddle attachment).
14. Add the shredded chicken back into the pot. Simmer for an additional minute or two to ensure it is well combined and stirred throughout.
15. Remove the sprigs of thyme, tarragon, and pluck out the bay leaf.
16. Stir in a quarter cup of freshly chopped parsley.
17. Scoop large ladles of soup into bowls. Optionally sprinkle with more fresh parsley and freshly ground black pepper.