The Uncommon Charm of Slow-Simmered Chicken Soup in a Jar

This chicken soup recipe is one I’ve been making for years, especially when I want something healing but also unexpectedly rich. It’s not the quick fix; it’s a slow, quiet process that rewards patience. The aroma of simmering chicken, garlic, and herbs fills the house with a nostalgic promise of comfort.

Why I Keep Coming Back to This Soup

It’s the kind of dish that reminds me to slow down. The gentle simmering, the fragrant aroma, the tender chicken—each spoonful feels like a warm hug. It’s simple but nourishing, perfect for chilly days or when I need a quiet moment. Making it feels like I’m reclaiming a little peace and comfort in my busy life.

Breaking Down the Ingredients

• Chicken thighs: I prefer bone-in for flavor, but skinless breasts work too.: They give the broth richness and shredded meat for soup.
• Onions: I use yellow onions, their sweetness deepens the broth.: Add a fragrant base; skip if you prefer milder flavor.
• Carrots: I like the earthy sweetness they add.: Slice thin for quick cooking or chunkier for texture.
• Celery: It brings a fresh, slightly bitter note.: Use stalks; leaves are optional but flavorful.
• Fresh herbs: Parsley and thyme are classic, but basil or dill can work.: Add herbs at the end for brightness or early for depth.
• Lemon: Brightens up the broth and balances richness.: Use fresh lemon juice, not zest, for a lively finish.
• Salt & pepper: Essential for seasoning, adjust at the end.: Start slow and taste as you go.

Tools & Equipment for a Perfect Chicken Soup

• Large heavy-bottomed pot: To contain the broth and prevent scorching during long simmering.
• Sharp knife: To chop vegetables and shred the cooked chicken.
• Wooden spoon: For stirring without scratching the pot.
• Fine mesh strainer: To clarify the broth if desired.
• Ladle: To serve the soup elegantly.

Step-by-step to a soul-warming chicken soup

Step 1: Start by gathering your ingredients and equipment.

Step 2: In a large pot, sauté onions and garlic until translucent, about 5 minutes.

Step 3: Add chicken, vegetables, herbs, and water. Bring to a gentle simmer, not a boil.

Step 4: Skim off any foam that forms on the surface for a clearer broth.

Step 5: Simmer on low heat for at least 2 hours, stirring occasionally.

Step 6: Check the broth: it should be rich, fragrant, and slightly thickened.

Step 7: Remove the chicken, shred it, then return it to the soup.

Step 8: Season with salt, pepper, and a squeeze of lemon for brightness.

Step 9: Let the soup rest off the heat for 10 minutes before serving.

Step 10: Serve hot, garnished with fresh herbs and a drizzle of good olive oil.

Cooking Checkpoints & Tips to Keep in Mind

• The broth should be clear with a deep golden hue, not cloudy.
• Chicken should be tender and easy to shred, not stringy or dry.
• Vegetables should be soft but not mushy, with a fresh aroma.
• The soup should simmer gently, avoiding a rolling boil to keep clarity.

Common Mistakes & How to Fix Them

• Not skimming foam, resulting in cloudy broth.? Skim off foam early to keep broth clear.
• Boiling too hard, clouding the broth and toughening chicken.? Lower heat if broth boils vigorously.
• Adding acid too early, which can toughen the chicken.? Add lemon at the end.
• Over-salting early, which can lead to overly salty soup.? Check seasoning before serving.

Hearty Slow-Simmered Chicken Soup

This chicken soup is a comforting, slow-cooked dish featuring tender chicken thighs simmered with aromatic vegetables and herbs, resulting in a clear, golden broth with shredded meat. The process involves gentle simmering to develop rich flavors and a soothing texture, finished with a bright squeeze of lemon. The final dish is warm, nourishing, and filled with fragrant, soft ingredients that evoke a sense of home and tranquility.

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Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces chicken thighs bone-in recommended for flavor
• 1 large yellow onion chopped
• 2 carrots carrots sliced thin
• 2 stalks celery chopped
• 3 cloves garlic minced
• 1 bunch parsley chopped, for garnish
• 2 sprigs thyme fresh
• 1 lemon lemon for juice
• to taste salt and pepper adjust at the end
• 8 cups water or chicken broth for richer flavor

Equipment

• Large heavy-bottomed pot
• sharp knife
• wooden spoon
• Fine mesh strainer
• Ladle

Method

 

1. Place the large pot on the stove, then add the chicken thighs and cover with water. Bring to a gentle simmer over medium heat, skimming off any foam that rises to the surface, which helps keep the broth clear.
   
2. While the chicken simmers, chop the onion, slice the carrots, and chop the celery. Mince the garlic and set all aside.
   
3. After about 45 minutes, add the chopped vegetables, garlic, parsley, and thyme to the pot. Continue simmering gently, uncovered, for another 1 hour, allowing the flavors to meld and the broth to deepen.
   
4. Check the chicken for tenderness; it should be easy to shred. Remove the chicken thighs from the pot, set aside to cool slightly, then shred the meat with two forks.
   
5. Strain the broth through a fine mesh strainer into a clean pot or bowl, discarding the vegetables and herbs. Return the clear broth to the original pot.
   
6. Return the shredded chicken to the strained broth. Warm the soup gently over low heat, stirring occasionally, until heated through.
   
7. Finish by squeezing fresh lemon juice into the soup, then season with salt and pepper to taste. Adjust the seasoning slowly, tasting as you go.
8. Let the soup rest off the heat for a few minutes to allow flavors to settle. Then, ladle into bowls, garnish with chopped parsley, and serve hot for a comforting, nourishing meal.

Notes

For an even clearer broth, strain it twice. Feel free to add more vegetables or herbs according to your preference. Serve with crusty bread for a complete meal.