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Hearty Chicken Soup

This chicken soup is a slow-simmered dish that combines bone-in chicken thighs, fragrant vegetables, and fresh herbs to create a rich, clear broth with tender shredded meat. The process involves gentle simmering to develop deep flavors, resulting in a comforting bowl with a bright lemon finish and a warm, nourishing texture.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken thighs bone-in, skinless preferred
  • 1 large yellow onion peeled and chopped
  • 2 large carrots sliced thin
  • 2 stalks celery chopped, including leaves if desired
  • 3 cloves garlic minced
  • 1/4 cup fresh parsley chopped
  • 2 sprigs fresh thyme
  • 1 whole lemon for juice
  • to taste salt and pepper
  • 8 cups water

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 chopped onions and minced garlic over medium heat until fragrant and translucent, about 5 minutes, filling the kitchen with a warm aroma.
  2. Add the bone-in chicken thighs to the pot and cook for a few minutes until they develop a light color on the outside.
  3. Pour in the water, then add the sliced carrots, chopped celery, parsley, and thyme sprigs. Bring everything to a gentle simmer, watching for small bubbles to form.
  4. Skim off any foam that rises to the surface to keep the broth clear and beautiful.
  5. Reduce the heat to low and let the soup simmer gently for at least 2 hours, occasionally stirring and checking that it stays at a gentle simmer.
  6. Once the chicken is tender and falling off the bone, remove the thighs and set them aside to cool slightly.
  7. Strain the broth through a fine mesh strainer into a clean pot or bowl, discarding the vegetables and thyme sprigs. Return the clear broth to the original pot.
  8. Shred the cooled chicken meat into bite-sized pieces, discarding the skin and bones.
  9. Return the shredded chicken to the clear broth. Warm through over low heat, then season with salt and pepper, and squeeze in fresh lemon juice for brightness.
  10. Taste and adjust seasoning as needed. Remove the thyme sprigs and discard.
  11. Ladle the hot soup into bowls, sprinkle with chopped parsley, and serve with a slice of lemon on the side for an extra zing. Enjoy the comforting warmth of this nourishing homemade chicken soup.

Notes

For an even clearer broth, you can refrigerate the strained broth overnight and skim off any solidified fat before reheating and serving.