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Hearty Lemon Chicken Soup

This comforting chicken soup features tender, shredded chicken simmered in a smoky, flavorful broth with aromatic vegetables. A splash of lemon and fresh herbs brighten the dish, which has a silky texture and inviting appearance. It's a simple, soulful meal that feels warm and nourishing in every bowl.
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Prep Time 15 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 whole bone-in chicken thighs or drumsticks preferably skin-on
  • 2 large carrots peeled and diced
  • 2 stalks celery chopped
  • 1 medium onion diced
  • 1 whole lemon for juice and zest
  • 2 tablespoons fresh herbs such as thyme or parsley, chopped
  • to taste salt and pepper for seasoning
  • 2 quarts water or chicken broth enough to cover ingredients
  • 1 tablespoon oil for sautéing

Equipment

  • Heavy-bottomed pot
  • Sharp knife
  • Cutting board
  • Ladle
  • Tongs

Method
 

  1. Place the chicken pieces on a cutting board and season with a pinch of salt and pepper.
  2. Heat the heavy-bottomed pot over medium heat and add a splash of oil. Once shimmering, add the chicken skin-side down and brown for about 5-7 minutes until golden brown. Flip and brown the other side briefly, then remove the chicken and set aside.
  3. Add diced onions, carrots, and chopped celery to the pot. Sauté for about 8 minutes, stirring occasionally, until the vegetables soften and release a fragrant aroma.
  4. Return the browned chicken to the pot, arranging it on top of the vegetables. Pour in enough water or broth to cover everything generously.
  5. Bring the mixture to a gentle simmer, skimming off any foam that rises to keep the broth clear. Cover the pot partially and let it simmer slowly for about 1.5 to 2 hours, until the chicken is tender and falling off the bone.
  6. Carefully remove the chicken from the broth, place it on a cutting board, and shred the meat into bite-sized pieces. Discard the bones and return the shredded chicken to the pot.
  7. Squeeze the juice of a lemon into the soup and add the zest for brightness. Stir in chopped fresh herbs and season with additional salt and pepper to taste.
  8. Let the soup rest for about 10 minutes to allow flavors to meld and serve steaming hot, garnished with extra herbs if desired.