Poached Chicken Breast in Herb-Infused Broth

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A light, elegant soup featuring tender chicken poached in a clear broth with fresh dill and vegetables, served with a delicate parsley garnish. This French-inspired soup recipe, ready in about 60 minutes, pairs boneless skinless chicken breast, chicken stock, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 4 French cuisine 200 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, combine 4 cups chicken stock, 1 cup diced carrots, 1 cup diced celery, 1 cup diced onion, and 2 minced garlic cloves. Bring to a gentle simmer over medium heat and cook for 20 minutes to infuse flavors.
  2. Step 2: Remove from heat, strain the broth through a fine-mesh sieve into a clean bowl, pressing vegetables to extract all liquid. Discard solids and return strained broth to the saucepan.
  3. Step 3: Season the broth with salt and black pepper to taste, then add 1.5 lbs boneless skinless chicken breast. Simmer gently for 12-15 minutes until chicken is cooked through (internal temperature 165°F), avoiding boiling.
  4. Step 4: Remove chicken, let rest for 5 minutes, then slice thinly. Return slices to broth, stir in 1 tbsp chopped fresh dill, and serve garnished with 2 tbsp fresh parsley.

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