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Slow-Simmered Chicken Soup

This homemade chicken soup features hearty, tender chicken cooked slowly with fresh vegetables and herbs, resulting in a rich, flavorful broth. The dish emphasizes patience and simple ingredients, creating a comforting final texture with melt-in-your-mouth chicken and tender vegetables in a clear, aromatic broth.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: Homestyle
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 4 pieces chicken thighs or breasts preferably bone-in for more flavor
  • 3 large carrots peeled and chopped
  • 2 stalks celery chopped
  • 1 large yellow onion diced
  • 2 tablespoons olive oil
  • 4 cups water or chicken broth for richer flavor
  • 2 teaspoons dried thyme or fresh if available
  • 1 handful fresh parsley chopped, for added brightness
  • to taste salt & pepper for seasoning
  • 1 lemon lemon optional, for brightness

Equipment

  • Large heavy-bottomed pot
  • sharp knife
  • Wooden spoon or ladle
  • Skimmer or slotted spoon
  • measuring spoons

Method
 

  1. Gather all your ingredients and set up your workspace — this makes everything smoother and more enjoyable.
  2. Heat a splash of olive oil in a large heavy-bottomed pot over medium heat. Add diced onions, chopped carrots, and celery, sautéing until they soften and release a sweet aroma—about 8 minutes. Stir occasionally to prevent sticking.
  3. Add the chicken pieces to the pot, browning slightly for a few minutes to develop flavor. Then, pour in water or broth, ensuring the chicken is mostly covered. Bring to a gentle simmer and skim off any foam that rises to keep the broth clear.
  4. Reduce the heat to low, sprinkle in the thyme, and cover the pot. Let everything simmer gently for at least 1.5 hours, allowing the flavors to deepen and the chicken to become tender and falling apart.
  5. Once the chicken is tender, carefully remove it from the broth and set aside. Shred the meat into bite-sized pieces, discarding any bones or skin. Return the shredded chicken to the pot, stirring to combine.
  6. Taste the broth and season with salt and pepper as needed. If you like a bright note, squeeze in a little lemon juice just before serving for a fresh burst of flavor.
  7. Let the soup rest for about 10 minutes; this allows the flavors to meld and the broth to thicken slightly, making it perfect for spooning into bowls.
  8. Serve the soup hot, garnished with chopped parsley for a fresh, herbal touch. Enjoy the warm, comforting aroma and tender, flavorful chicken in every spoonful.