Go Back

Hearty Chicken Soup

This chicken soup is built on slow, layered flavors, simmered to tender perfection with chicken thighs, carrots, celery, and garlic. It’s a comforting, clear broth with soft vegetables and juicy chicken, finished with fresh herbs and a squeeze of lemon for brightness. The process is meditative, resulting in a warm, hug-like dish that gets better overnight.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4
Course: Main Course
Cuisine: Homestyle
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken thighs (bone-in or boneless) preferably skinless
  • 3 large carrots peeled and sliced thin or chunky
  • 3 stalks celery chopped
  • 4 cloves garlic minced
  • 1 tablespoon fresh thyme chopped
  • 1/4 cup fresh parsley chopped, plus extra for garnish
  • 8 cups chicken broth low-sodium preferred
  • 1 lemon lemon for squeezing at the end

Equipment

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

Method
 

  1. Heat a large heavy-bottomed pot over medium heat, then add a splash of olive oil and let it warm up until shimmering.
  2. Add the chicken thighs and cook for about 5 minutes per side, until browned and cooked through. Remove and set aside.
  3. In the same pot, add chopped carrots, celery, and a pinch of salt. Sauté for 5-7 minutes, stirring occasionally, until the vegetables start to soften and smell sweet.
  4. Add the minced garlic and cook for 30 seconds, until fragrant and slightly golden, listening for a gentle sizzling sound.
  5. Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits, then bring the mixture to a gentle simmer.
  6. Return the browned chicken thighs to the pot, nestling them into the broth and vegetables. Cover and let simmer on low heat for about 1 hour, until the chicken is tender and flavors meld.
  7. Remove the chicken and shred it into bite-sized pieces, discarding bones if present. Return the shredded chicken to the pot.
  8. Add chopped parsley and thyme to the soup, stirring to combine. Let simmer uncovered for another 10 minutes to deepen the flavors.
  9. Squeeze fresh lemon juice into the soup, tasting and adjusting for brightness and acidity. Add more salt if needed.
  10. Serve the soup hot, garnished with additional parsley if desired, and enjoy the comforting warmth of this layered, soulful dish.

Notes

For extra depth, you can simmer the broth with a bay leaf or add a splash of soy sauce for umami. The soup tastes even better the next day, so make ahead if you like.