Sauté the Garden Base

Heat oil in a large pot over medium heat. Add your carrots, parsnips, celery, leeks, and onion. Sauté for about 4 to 5 minutes, stirring frequently to prevent browning. Add the garlic, salt, and pepper, and stir for one more minute until the garlic is fragrant.

The Poaching Process

Add the thyme sprigs, tarragon, bay leaf, and raw chicken breasts to the pot, then pour in the broth. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer for 15 minutes.

Shred and Finish

Using tongs, remove the chicken to a cutting board. Gently shred the meat using two forks. Return the shredded chicken to the pot and simmer for an additional 1 to 2 minutes to let the chicken absorb the herb-infused broth.

Garnish and Glow

Discard the thyme sprigs, tarragon stems, and the bay leaf. Before ladling into bowls, stir in fresh parsley and a final crack of black pepper. These fresh finishing touches make all the difference!