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Hearty Chicken Soup

This chicken soup is built on slow, layered flavor, simmered gently to develop deep, comforting taste. Using chicken thighs, fresh vegetables, herbs, and a clear broth, it results in a tender, flavorful dish with a rich yet light appearance. The final texture is as cozy as a warm hug, perfect for chilly nights or lazy weekends.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: Homestyle
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken thighs boneless, skinless preferred
  • 3 large carrots peeled and sliced
  • 3 stalks celery chopped
  • 4 cloves garlic minced
  • 2 sprigs thyme fresh
  • 1/4 cup fresh parsley chopped, plus extra for garnish
  • 8 cups chicken broth low-sodium preferred
  • 1 whole lemon for squeezing 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, fresh vegetables, herbs, and broth—and set them nearby for easy access.
  2. Heat a large heavy-bottomed pot over medium heat and add olive oil, allowing it to warm up until shimmering.
  3. Add the chicken thighs to the pot and cook until browned on both sides, about 5-7 minutes, releasing a savory aroma. Remove and set aside.
  4. In the same pot, add sliced carrots, chopped celery, and a pinch of salt, sautéing until the vegetables start to soften and turn slightly golden, about 5-7 minutes.
  5. Add minced garlic and fresh thyme sprigs to the vegetables, cooking until fragrant, about 30 seconds. Stir to coat everything evenly.
  6. Return the browned chicken thighs to the pot, placing them on top of the vegetables.
  7. Pour in the chicken broth, ensuring the ingredients are submerged, then bring the mixture to a gentle simmer.
  8. Reduce heat to low and cover the pot. Let the soup simmer gently for about 45 minutes, until the chicken is cooked through and tender.
  9. Carefully remove the chicken thighs and shred the meat into bite-sized pieces. Return the shredded chicken to the soup.
  10. Stir in chopped parsley and squeeze fresh lemon juice into the soup, adjusting to taste for brightness and freshness.
  11. Taste the broth and adjust seasoning if needed—add more salt, lemon, or herbs as desired.
  12. Ladle the hot soup into bowls, garnish with extra parsley, and serve immediately for a cozy, nourishing meal.

Notes

For added depth, simmer the soup longer or incorporate seasonal greens in the last 10 minutes. Using homemade broth enhances flavor, but high-quality store-bought works well too.