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Classic Smoky Chicken Soup

This comforting chicken soup features a rich, smoky broth infused with herbs and tender shredded chicken. It’s built through a slow simmering process that develops deep flavors and a clear, hearty appearance, with vegetables adding texture and brightness. The result is a warm, nostalgic dish perfect for cozy days or when you need a nourishing boost.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken preferably bone-in for flavor
  • 2 carrots carrots peeled and sliced
  • 2 stalks celery trimmed and sliced
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 sprigs fresh thyme or 1 tsp dried thyme
  • 1 handful fresh parsley chopped, added at the end
  • 1 lemon lemon zested and juiced
  • to taste salt and pepper for seasoning

Equipment

  • Large stockpot
  • Fine-mesh strainer
  • Sharp carving knife
  • Wooden spoon

Method
 

  1. Place the whole chicken into a large stockpot and cover with cold water, about 8 cups. Bring to a gentle simmer over medium heat, hearing the water just start to bubble and foam.
  2. Skim off any foam that rises to the surface with a spoon, keeping the broth clear and clean.
  3. Add sliced carrots, celery, diced onion, and minced garlic into the pot. Toss in the thyme sprigs for aromatic flavor.
  4. Reduce the heat to low and maintain a gentle simmer. Cover partially and cook for about 1.5 hours, until the chicken is tender and falling apart.
  5. Carefully remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine-mesh strainer into another container, discarding solids, to achieve a clear, rich broth.
  6. Once the chicken is cool enough to handle, shred the meat into bite-sized pieces using a carving knife or your fingers, discarding skin and bones.
  7. Return the strained broth to the cleaned stockpot and bring it to a gentle simmer. Add the shredded chicken back into the broth.
  8. Add lemon zest and a splash of lemon juice to brighten the flavors, then season with salt and pepper to taste.
  9. Simmer for an additional 10 minutes, allowing flavors to meld and vegetables to warm through but remain slightly crisp.
  10. Taste the broth and adjust seasoning as needed. Stir in chopped parsley just before serving for fresh herbal brightness.
  11. Serve the hot, clear chicken soup in bowls, with a wedge of lemon on the side if desired, and enjoy the comforting, smoky flavors.

Notes

For an even richer flavor, you can roast the chicken bones beforehand. Keep the broth simmering gently to maintain clarity and depth. Adjust lemon and herbs at the end to balance the smoky broth.