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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
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 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.