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Hearty Slow-Simmered Chicken Soup

This chicken soup is a comforting dish made by slow-simmering chicken thighs with aromatic vegetables, herbs, and a splash of lemon. The result is a rich, clear broth with tender shredded chicken and soft vegetables, perfect for cozy days. Its nourishing, homely appearance makes it as inviting as it is flavorful.
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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: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in chicken thighs preferably skinless for a leaner broth
  • 1 large yellow onion chopped
  • 2 carrots carrots sliced thin
  • 2 stalks celery chopped, including leaves if desired
  • 3 cloves garlic minced
  • 2 tablespoons fresh herbs parsley and thyme, chopped
  • 4 cups water or chicken broth add more if needed
  • 1 whole lemon for juice
  • to taste salt and pepper adjust at the end

Equipment

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

Method
 

  1. Gather all your ingredients and equipment — you'll need a large heavy-bottomed pot, a sharp knife, and a wooden spoon.
  2. Heat the pot over medium heat and add a splash of oil. Sauté the chopped onion and minced garlic until fragrant and translucent, about 5 minutes, filling your kitchen with a warm aroma.
  3. Add the chicken thighs to the pot, letting them brown slightly on each side for about 5 minutes, releasing a savory smell.
  4. Pour in water or chicken broth, then add sliced carrots, chopped celery, and fresh herbs. Bring everything to a gentle simmer — you'll see tiny bubbles just breaking the surface, and the broth will develop a rich aroma.
  5. Skim off any foam that rises to the surface with a spoon to keep the broth clear and beautiful.
  6. Reduce the heat to low, cover partially, and let the soup simmer slowly for at least 2 hours, occasionally stirring gently and checking that the liquid level stays consistent.
  7. Once the broth is deeply fragrant, tender, and slightly thickened, remove the chicken from the pot. Shred the meat into bite-sized pieces, discarding bones if any.
  8. Return the shredded chicken to the pot, stirring to combine with the vegetables and broth.
  9. Squeeze fresh lemon juice into the soup for brightness and season generously with salt and pepper, tasting as you go to balance the flavors.
  10. Let the soup rest off the heat for about 10 minutes to allow flavors to meld and the broth to settle into a rich, clear consistency.
  11. Serve the soup hot, garnished with extra fresh herbs and a drizzle of good olive oil if desired. Enjoy the comforting warmth and nourishing flavors with a crusty bread on the side.

Notes

For an even clearer broth, strain the soup through a fine mesh strainer before serving. Adjust seasoning at the end, and feel free to add more lemon or herbs for extra brightness.