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Hearty Winter Chicken Soup

This slow-simmered chicken soup features tender chicken, aromatic vegetables, and fragrant herbs, resulting in a rich, clear broth with fall-apart meat. The dish highlights the gentle extraction of flavors through a long, gentle cook, culminating in a comforting, bowl-worthy meal with a bright citrus finish.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in chicken thighs preferably skin-on for extra richness
  • 2 large carrots peeled and chopped
  • 2 stalks celery chopped
  • 1 large onion diced
  • 2 sprigs fresh thyme or 1 teaspoon dried
  • 6 cups chicken stock low-sodium preferred
  • to taste salt and pepper
  • 1 lemon lemon zested and juiced

Equipment

  • Heavy-bottomed pot
  • Sharp chef’s knife
  • Ladle
  • Tongs
  • Measuring cups and spoons

Method
 

  1. Heat the heavy-bottomed pot over medium heat, then add a splash of oil. Toss in diced onion, chopped carrots, and celery. Sauté until fragrant and slightly translucent, about 5 minutes, with vegetables softening and releasing their aroma.
  2. Push the vegetables to the side of the pot. Place the chicken thighs in the cleared space and sear until golden brown on each side, about 7 minutes, creating a rich aroma and crispy skin if using skin-on.
  3. Pour in the chicken stock to cover the ingredients, about 6 cups. Bring the mixture to a gentle simmer, then reduce the heat to low. Skim off any foam that rises to keep the broth clear. Add thyme sprigs and bay leaves for herbal aroma.
  4. Cover the pot partially and let it simmer quietly for about 75 minutes. During this time, the chicken becomes tender and falling apart, and the broth deepens in flavor with every hour.
  5. Remove the chicken from the pot using tongs and transfer to a plate. Shred the meat into bite-sized pieces using forks, discarding bones if any. Return the shredded chicken to the soup.
  6. Add salt and pepper to taste, then squeeze in fresh lemon juice and zested lemon for brightness. Stir gently to combine and let the flavors meld for 10 minutes before serving.
  7. Taste the soup and adjust seasoning if needed. Serve hot in bowls, ideally with crusty bread on the side for a cozy, satisfying meal.

Notes

For extra richness, you can add a splash of olive oil before serving. Leftovers store well in the refrigerator for up to 3 days. Reheat gently on the stove for best results.