winter chicken soup recipe

What makes this winter chicken soup stand out? It’s the way the slow simmer extracts every ounce of flavor from simple ingredients. I’ve been making this for years, tweaking it each time to get that perfect balance of tender chicken, bright herbs, and a deeply savory broth.

Why I keep coming back to this recipe

It’s simple but soulful, reminding me of family dinners and quiet evenings. The way it slowly develops flavor makes every bowl a small victory. Plus, it’s forgiving—adjust ingredients, and it still tastes like a warm hug.

Breaking down the ingredients: what they bring

• Chicken (preferably bone-in thighs): Gives a rich, meaty flavor and tender meat. Use boneless if you prefer less fuss.
• Carrots and celery: Sweet and aromatic, they form the backbone of the soup’s depth.
• Onions: Sweetens as it cooks, adding a mellow base note.
• Fresh thyme and bay leaves: Herbal aromatics that infuse the broth with earthy, fragrant notes.
• Lemon: Brightens the broth, cuts through richness with a zesty pop.
• Chicken stock: Can be homemade or store-bought—aim for a good-quality, low-sodium version.
• Salt and pepper: Essential for balancing flavors, add to taste.

Tools of the trade for a perfect winter chicken soup

• Heavy-bottomed pot—preferably cast iron or stainless steel: Ensures even heat and prevents scorching.
• Sharp chef’s knife: For chopping vegetables and shredding chicken.
• Ladle: To skim foam and serve the soup.
• Tongs: To handle hot chicken pieces.
• Measuring cups and spoons: Accurate seasoning and broth measurements.

Step-by-step for a soulful winter chicken soup

Step 1: Start with a large heavy-bottomed pot and heat it over medium. Add a splash of oil and toss in chopped onions, carrots, and celery. Cook until fragrant and slightly softened, about 5 minutes.

Step 2: Push the veggies to the side, then add chicken pieces—preferably bone-in thighs or breasts, skin on if you like extra richness. Sear until golden, about 7 minutes.

Step 3: Pour in enough chicken stock to cover everything—about 1.5 liters or 6 cups. Bring to a gentle simmer, then reduce heat to low. Skim off any foam that rises.

Step 4: Add herbs like thyme and bay leaves, then cover partially. Let it simmer quietly for at least an hour, stirring occasionally, until the chicken is falling apart and the broth is deeply flavored.

Step 5: Remove the chicken, shred it with forks, and return it to the pot. Adjust salt, pepper, and add a squeeze of lemon for brightness. Serve hot, with crusty bread.

Step 6: Let the soup rest for 10 minutes after turning off the heat. It will thicken slightly and flavors meld.

Step 7: Check for doneness by probing the chicken—it should reach 75°C (165°F). The broth should be rich and clear, and the chicken tender and juicy.

Cooking checkpoints and tips to keep in mind

• Vegetables should be fragrant and slightly translucent before adding chicken.
• Chicken skin should be golden but not burnt—adjust heat if necessary.
• Broth should be clear and fragrant, not cloudy—skim foam early.
• Chicken should be falling apart easily when shredded—if not, give it more time.

Common mistakes and how to fix them

• Veggies are burnt and bitter.? Reduce heat if vegetables burn before softening.
• Cloudy broth with scum.? Skim foam early to keep broth clear.
• Soup tastes flat or dull.? Add lemon juice at the end for brightness.
• Chicken is tough and chewy.? If chicken isn’t shredding easily, simmer longer.

Hearty Winter Chicken Soup

This winter chicken soup is made by slow-simmering bone-in chicken thighs with fresh vegetables and herbs, resulting in a fragrant, deeply flavored broth. The tender chicken falls apart easily, and the vibrant herbs and lemon brighten the rich, clear soup with a comforting, homey texture. It’s a soulful dish perfect for cozy evenings, with a balance of savory and bright flavors.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces bone-in chicken thighs preferably skin-on for extra richness
• 2 large carrots peeled and chopped
• 2 stalks celery chopped
• 1 large onion diced
• 2 teaspoons fresh thyme or 1 teaspoon dried thyme
• 2 bay leaves bay leaves
• 6 cups chicken stock preferably low-sodium
• 1 lemon lemon zested and juiced
• to taste salt and pepper for seasoning

Equipment

• Heavy-bottomed pot
• Sharp chef’s knife
• Ladle
• Tongs
• Measuring cups and spoons

Method

 

1. Heat your heavy-bottomed pot over medium heat, then add a splash of oil. Toss in the diced onion, carrots, and celery, and cook until fragrant and slightly translucent, about 5 minutes. The vegetables should start to soften and release a lovely aroma.
   
2. Push the vegetables to the side of the pot and add the chicken thighs, searing them until golden brown on all sides, about 7 minutes. Use tongs to turn the pieces for even browning, and listen for a gentle sizzle.
   
3. Pour in the chicken stock, enough to cover the ingredients, roughly 6 cups. Bring the mixture to a gentle simmer, then reduce the heat to low. Skim off any foam that rises to keep the broth clear and clean.
   
4. Add the fresh thyme and bay leaves to the pot. Cover partially and let everything simmer gently for at least an hour. During this time, the chicken will become tender and start to fall apart, and the broth will develop a deep, savory aroma.
   
5. Remove the chicken thighs from the pot and set aside to cool slightly. Shred the meat with two forks into bite-sized pieces, discarding the bones and skin if preferred. Return the shredded chicken to the broth.
   
6. Squeeze the juice of the lemon into the soup and add the lemon zest for brightness. Season with salt and pepper to taste, adjusting until the flavors balance perfectly. Stir gently to combine.
   
7. Let the soup rest off the heat for about 10 minutes, allowing the flavors to meld and the broth to thicken slightly. Taste again and adjust seasoning if necessary.
8. Serve the soup steaming hot, garnished with fresh herbs if desired. Pair with crusty bread for a complete, comforting meal that’s perfect for chilly nights.

Notes

For an even richer broth, you can roast the chicken and vegetables before simmering. The soup can be refrigerated for up to 3 days and tastes even better the next day as flavors meld.