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Hearty Winter Chicken Soup

This winter chicken soup is built on a slow simmer that extracts deep, savory flavors from simple ingredients like bone-in chicken, aromatic vegetables, and fresh herbs. The final dish features tender shredded chicken floating in a clear, flavorful broth with bright notes from lemon, and a comforting, homey texture perfect for cold evenings.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces bone-in chicken thighs preferably skin-on for more flavor
  • 2 large carrots peeled and sliced
  • 2 stalks celery sliced
  • 1 large onion diced
  • 2 teaspoons fresh thyme or 1 teaspoon dried thyme
  • 6 cups chicken stock preferably low-sodium
  • 1 whole lemon for squeezing at the end
  • to taste salt and pepper for seasoning

Equipment

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

Method
 

  1. Heat a heavy-bottomed pot over medium heat and add a splash of oil. Toss in diced onions, sliced carrots, and celery. Cook, stirring occasionally, until fragrant and slightly translucent, about 5 minutes.
  2. Push the vegetables to the side of the pot and add the chicken thighs, skin side down if using skin-on. Sear until golden brown, about 7 minutes, then flip and sear the other side briefly.
  3. Pour in chicken stock to cover the ingredients, about 6 cups. Bring the broth to a gentle simmer, then reduce heat to low and skim off any foam that rises to the surface.
  4. Add fresh thyme and bay leaves to the pot. Cover partially and let everything simmer slowly for at least an hour, until the chicken is tender and falling apart, and the broth is deeply flavorful.
  5. Remove the chicken from the broth and shred it into bite-sized pieces with two forks. Return the shredded chicken to the pot and stir to combine.
  6. Squeeze fresh lemon juice into the soup to add brightness, then season with salt and pepper to taste. Give everything a gentle stir.
  7. Turn off the heat and let the soup rest for 10 minutes, allowing flavors to meld and the broth to thicken slightly. Serve hot, garnished with fresh herbs or crusty bread on the side.

Notes

For a clearer broth, skim foam regularly during simmering. Feel free to add chopped parsley or a dash of hot sauce for extra flavor.