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 Chicken Soup

This slow-simmered chicken soup features tender chicken thighs, fragrant vegetables, and fresh herbs, resulting in a rich, clear broth with shredded meat and vibrant flavors. The process involves gentle simmering to build depth and clarity, ending with a bright squeeze of lemon for balance. The final dish is warm, nourishing, and visually inviting, with a comforting aroma and a slightly thickened, golden broth.

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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, skinless preferred
• 1 large yellow onion diced
• 2 large carrots sliced thin
• 3 stalks celery chopped
• 3 cloves garlic minced
• 2 tablespoons fresh herbs parsley and thyme, chopped
• 4 cups water
• 1 lemon lemon for juice
• to taste salt & pepper

Equipment

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

Method

 

1. Place a large heavy-bottomed pot on the stove and add a splash of oil. Sauté the diced onion and minced garlic over medium heat until they become fragrant and translucent, about 5 minutes.
   
2. Add the chicken thighs directly into the pot. Cook for about 3-4 minutes per side until lightly browned, then remove and set aside.
   
3. Pour in water and bring it to a gentle simmer. Add the sliced carrots, chopped celery, fresh herbs, and the browned chicken thighs back into the pot.
   
4. Reduce the heat to low and let the soup simmer gently for at least 2 hours, skimming off any foam that rises to the surface to keep the broth clear and pure.
   
5. Once the broth is rich and fragrant, remove the chicken thighs. Shred the meat with a fork and discard the bones or set aside if using bone-in.
   
6. Return the shredded chicken to the pot, stirring to combine and warm through for about 5 minutes.
   
7. Squeeze fresh lemon juice into the soup, stirring gently. Season with salt and pepper to taste, adjusting the seasoning gradually.
8. Turn off the heat and let the soup rest for about 10 minutes, allowing flavors to meld and the broth to settle.
9. Ladle the hot soup into bowls, garnish with additional fresh herbs if desired, and drizzle with a little good olive oil for extra richness.

Notes

For a clearer broth, strain the soup through a fine mesh strainer before serving. Adjust seasoning at the end to ensure perfect balance. This soup is best enjoyed warm, with crusty bread on the side.