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Hearty Winter Chicken Soup

This winter chicken soup is made by slow-simmering bone-in chicken thighs with fresh vegetables and herbs, resulting in a fragrant, deeply flavored broth. The tender chicken falls apart easily, and the vibrant herbs and lemon brighten the rich, clear soup with a comforting, homey texture. It’s a soulful dish perfect for cozy evenings, with a balance of savory and bright flavors.
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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: 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 teaspoons fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves bay leaves
  • 6 cups chicken stock preferably low-sodium
  • 1 lemon lemon zested and juiced
  • to taste salt and pepper for seasoning

Equipment

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

Method
 

  1. Heat your heavy-bottomed pot over medium heat, then add a splash of oil. Toss in the diced onion, carrots, and celery, and cook until fragrant and slightly translucent, about 5 minutes. The vegetables should start to soften and release a lovely aroma.
  2. Push the vegetables to the side of the pot and add the chicken thighs, searing them until golden brown on all sides, about 7 minutes. Use tongs to turn the pieces for even browning, and listen for a gentle sizzle.
  3. Pour in the chicken stock, enough to cover the ingredients, roughly 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 and clean.
  4. Add the fresh thyme and bay leaves to the pot. Cover partially and let everything simmer gently for at least an hour. During this time, the chicken will become tender and start to fall apart, and the broth will develop a deep, savory aroma.
  5. Remove the chicken thighs from the pot and set aside to cool slightly. Shred the meat with two forks into bite-sized pieces, discarding the bones and skin if preferred. Return the shredded chicken to the broth.
  6. Squeeze the juice of the lemon into the soup and add the lemon zest for brightness. Season with salt and pepper to taste, adjusting until the flavors balance perfectly. Stir gently to combine.
  7. Let the soup rest off the heat for about 10 minutes, allowing the flavors to meld and the broth to thicken slightly. Taste again and adjust seasoning if necessary.
  8. Serve the soup steaming hot, garnished with fresh herbs if desired. Pair with crusty bread for a complete, comforting meal that’s perfect for chilly nights.

Notes

For an even richer broth, you can roast the chicken and vegetables before simmering. The soup can be refrigerated for up to 3 days and tastes even better the next day as flavors meld.