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Hearty Chicken Soup

This comforting chicken soup is made by simmering chicken thighs with fresh vegetables and herbs, resulting in a rich, flavorful broth and tender meat. The final dish has a clear, golden broth with shredded chicken, soft vegetables, and a bright, herbaceous finish. It’s a simple, adaptable recipe perfect for warming up on cold days.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken thighs preferably bone-in and skinless
  • 2 large carrots peeled and sliced
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 6 cups chicken broth low-sodium preferred
  • 1 lemon lemon for juice and zest
  • 1/4 cup fresh parsley chopped, for garnish
  • 1 sprig thyme optional, for flavor
  • 2 tablespoons olive oil

Equipment

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

Method
 

  1. Gather all your ingredients: chicken thighs, carrots, onion, garlic, broth, lemon, herbs, and oil, and get your tools ready.
  2. Heat a large heavy-bottomed pot over medium heat and add olive oil, waiting until it shimmers and smells slightly nutty.
  3. Add chopped onion and sliced carrots to the pot, stirring occasionally as they soften and become fragrant, about 8 minutes. They should turn slightly translucent and develop a light caramel color around the edges.
  4. Stir in the minced garlic and cook for about 1 minute until it releases a fragrant aroma and turns a light golden hue, being careful not to burn it.
  5. Pour in the chicken broth and bring the mixture to a gentle simmer. Add the chicken thighs and the sprig of thyme if using, then reduce heat to low.
  6. Let the soup simmer quietly for about 45 minutes, skimming off any foam that rises to the surface and stirring occasionally to prevent sticking.
  7. Remove the chicken thighs from the pot and set aside to cool slightly; shred the meat into bite-sized pieces with two forks.
  8. Discard the thyme sprig, then return the shredded chicken to the pot. Squeeze in fresh lemon juice and add lemon zest for brightness, stirring to combine.
  9. Taste the soup and adjust seasoning with a pinch of salt and pepper if needed. Let it rest off the heat for a few minutes to meld flavors.
  10. Ladle the hot soup into bowls, garnish generously with chopped parsley, and serve immediately for a cozy, comforting meal.

Notes

For extra depth, roast chicken or add a splash of white wine during simmering. Serve with crusty bread for a complete meal.