Step 1: Sauté the Vegetables

1. Place a large soup pot or Dutch oven over medium heat and add 2 tablespoons of extra virgin olive oil.
2. Add the sliced carrots, parsnips, celery, diced onion, and sliced, rinsed leek.
3. Cook for 4–5 minutes, stirring frequently, until the vegetables begin to soften.
4. Add the minced garlic, kosher salt, and freshly ground black pepper.
5. Stir for another minute until the garlic becomes fragrant.

Step 2: Add the Chicken, Broth, and Herbs

1. Add the chicken breasts, fresh thyme, fresh tarragon, bay leaf, and 5 cups of low-sodium chicken broth to the pot.
2. Stir gently to distribute the herbs and ensure the chicken is mostly submerged.
3. Bring the mixture to a boil, then immediately reduce the heat to low.
4. Cover the pot and simmer gently for approximately 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Allow additional cooking time if needed.

Step 3: Shred the Chicken

1. Use tongs to transfer the cooked chicken breasts to a clean cutting board.
2. Let the chicken rest briefly until it is easy to handle.
3. Use two forks to shred the chicken into bite-sized pieces.
4. Return the shredded chicken to the pot.
5. Simmer for another 1–2 minutes, stirring gently to combine the chicken with the vegetables and broth.
6. Taste the broth and adjust the seasoning if necessary.

Step 4: Finish With Fresh Parsley and Serve

1. Remove the thyme sprigs, tarragon sprigs, and bay leaf from the soup.
2. Stir in 1/4 cup of roughly chopped fresh parsley.
3. Let the soup sit briefly before serving.
4. Ladle the hot soup into bowls, ensuring each serving contains chicken, vegetables, and broth.
5. Garnish with additional chopped parsley and freshly ground black pepper, if desired.
6. Taste and add a little extra salt if needed.