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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
Cook Time 2 hours
Total Time 2 hours 15 minutes
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.