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Hearty Chicken Soup

This chicken soup is built on slow, layered flavors, simmered gently to develop rich, comforting broth and tender chicken. It features fresh vegetables like carrots and celery, fragrant garlic, and herbs, resulting in a clear, aromatic soup with a cozy, homey texture. The final touch of lemon brightens the dish, making it perfect for chilly evenings or lazy Sundays.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 4 pieces bone-in, skinless chicken thighs or boneless for quicker cooking
  • 3 large carrots peeled and sliced thin
  • 3 stalks celery chopped
  • 4 cloves garlic minced
  • 1 tablespoon fresh thyme chopped
  • 1/4 cup fresh parsley chopped, for garnish
  • 8 cups chicken broth low-sodium preferred
  • 1 lemon lemon for brightening, juiced before serving
  • 2 tablespoons olive oil

Equipment

  • Large heavy-bottomed pot
  • Sharp chef’s knife
  • Wooden spoon or spatula
  • Meat thermometer
  • Ladle

Method
 

  1. Gather all your ingredients: chicken thighs, vegetables, herbs, broth, and fresh lemon.
  2. Heat a large heavy-bottomed pot over medium heat and add olive oil. Once shimmering, add the chicken thighs and brown them on each side for about 5 minutes, until golden. Remove and set aside.
  3. Add diced carrots, chopped celery, and a pinch of salt to the same pot. Sauté, stirring occasionally, for about 5-7 minutes until the vegetables start to soften and release a sweet aroma.
  4. Stir in the minced garlic and chopped thyme, cooking for about 30 seconds until fragrant. Be careful not to burn the garlic.
  5. Return the browned chicken thighs to the pot, placing them on top of the vegetables. Pour in the chicken broth, ensuring the chicken is mostly submerged.
  6. Bring the mixture to a gentle simmer, then cover the pot and cook on low heat for about 1 hour, allowing the flavors to deepen and the chicken to become tender.
  7. Remove the chicken thighs from the soup and set aside to cool slightly. Shred the meat with forks, discarding skin and bones if any.
  8. Return the shredded chicken to the pot and stir well. Test the seasoning and adjust salt if needed.
  9. Squeeze fresh lemon juice into the soup, stirring to brighten the overall flavor. Let it simmer for another 5 minutes.
  10. Sprinkle chopped parsley over the soup just before serving for a fresh, vibrant touch. Ladle into bowls and enjoy this warm, comforting dish.