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Slow-Cooked Chicken Soup

This chicken soup is crafted by slow-simmering bone-in chicken thighs with aromatic vegetables and herbs, resulting in a clear, flavorful broth with tender shredded chicken. The process emphasizes gentle heat to extract deep flavors, creating a comforting dish with a rich yet light texture. Finished with fresh herbs and a splash of lemon or vinegar, it’s a nourishing classic that improves with time.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in chicken thighs preferably skinless or skin-on
  • 2 medium onions chopped
  • 3 large carrots chopped
  • 2 stalks celery chopped
  • 3 cloves garlic optional, minced
  • 1 bunch fresh parsley chopped
  • 2 sprigs thyme fresh
  • to taste salt and pepper season gradually
  • 1 tablespoon lemon juice or vinegar optional, for brightness
  • 6 cups water or homemade stock enough to cover ingredients

Equipment

  • Large heavy-bottomed pot
  • Fine Mesh Sieve
  • Sharp knife
  • Cutting board
  • Ladle

Method
 

  1. Chop all the vegetables and herbs, and prepare your tools, so everything is within reach for a smooth cooking process.
  2. Place the large pot on the stove over medium heat, then add the chopped onions, carrots, and celery. Cook gently, stirring occasionally, until the vegetables soften and release a sweet aroma, about 5 minutes.
  3. Add the bone-in chicken thighs to the pot, then pour in enough water or stock to fully cover the ingredients. Bring the mixture to a gentle simmer, just below boiling point, and skim off any foam that rises to keep the broth clear.
  4. Reduce the heat to low, partially cover the pot, and let everything simmer slowly for at least 1.5 hours. During this time, the chicken becomes tender, and the broth deepens in flavor.
  5. Remove the chicken thighs from the broth and set them aside to cool slightly. Once cool enough to handle, shred the meat, discarding bones and skin.
  6. Strain the broth through a fine mesh sieve back into the pot to remove solids, then taste and season with salt and pepper. Add a splash of lemon juice or vinegar if you like a bright finish.
  7. Return the shredded chicken to the clear broth, then stir in chopped fresh parsley and thyme. Warm everything through for a few minutes, allowing flavors to meld.
  8. Serve the soup hot, garnished with additional herbs if desired, and enjoy the comforting, layered flavors of this slow-cooked classic.

Notes

For extra depth, roast the vegetables or chicken beforehand. Adjust seasoning to taste at the end, and consider adding a dash of vinegar or lemon for brightness. The soup keeps well and can be made ahead for easy weeknight meals.