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Export 13 ingredients for grocery delivery
Step 1
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.
Step 2
Pour the broth and water into the pot and add the herbs and chicken. Season with salt and pepper.
Step 3
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.
Step 4
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.
Step 5
Remove the sprigs of thyme, tarragon and the bay leaf and discard.
Step 6
Serve immediately with several leaves of parsley and any additional salt and pepper.
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