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Homestyle Chicken Soup

This chicken soup is a slow-simmered, nourishing dish featuring tender chicken, aromatic vegetables, and fresh herbs. The broth is rich and clear, with a comforting appearance, and the shredded chicken adds hearty texture to each spoonful. It’s a warm, healing meal perfect for chilly days or moments of quiet reflection.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6
Course: Main Course
Cuisine: Homestyle
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in chicken thighs preferably skinless for a clearer broth
  • 1 large yellow onion roughly chopped
  • 3 large carrots thinly sliced
  • 2 stalks celery chopped, including leaves if desired
  • 3 cloves garlic minced
  • 2 tablespoons olive oil for sautéing
  • 8 cups water or chicken broth for richer flavor
  • 2 tablespoons fresh parsley chopped, for garnish
  • 1 teaspoon dried thyme or fresh thyme if available
  • to taste salt for seasoning
  • to taste black pepper freshly ground
  • 1 lemon lemon for fresh brightness, juice only

Equipment

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

Method
 

  1. Begin by gathering all your ingredients and prepping them: chop the onion, slice the carrots, chop the celery, and mince the garlic.
  2. Heat the olive oil in a large heavy-bottomed pot over medium heat, and add the chopped onions and minced garlic. Sauté until the onions are translucent and fragrant, about 5 minutes, listening for a gentle sizzle.
  3. Add the chicken thighs to the pot, and cook for about 3-4 minutes per side until lightly browned. This step builds flavor in the broth.
  4. Pour in the water or chicken broth, then add the sliced carrots, chopped celery, dried thyme, and a pinch of salt and pepper. Bring the mixture to a gentle simmer, avoiding a vigorous boil.
  5. Skim off any foam that rises to the surface, using a spoon, to keep the broth clear and clean-tasting.
  6. Reduce the heat to low and cover the pot. Let the soup simmer gently for at least 2 hours, stirring occasionally, until the chicken is cooked through and tender, and the broth is rich and fragrant.
  7. Carefully remove the chicken thighs from the pot, and set aside to cool slightly. Shred the meat into bite-sized pieces with two forks, discarding the bones.
  8. Return the shredded chicken to the pot, stirring to combine. Taste the broth and adjust seasoning with more salt and pepper as needed.
  9. Finish by squeezing in fresh lemon juice to brighten the flavors, then simmer for another 5 minutes to meld everything together.
  10. Sprinkle with chopped parsley for a fresh herbal note, and ladle the steaming soup into bowls. Serve hot, garnished with a drizzle of olive oil if desired.

Notes

For a clearer broth, strain the soup through a fine mesh strainer before serving. The soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of lemon juice for extra brightness if needed.