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Hearty Winter Chicken Soup

This comforting chicken soup is made by simmering chicken thighs with aromatic vegetables and herbs, resulting in tender meat and a clear, flavorful broth. The soup has a rustic, homey appearance with vibrant carrots, fresh herbs, and shredded chicken, offering a warm and satisfying final dish perfect for cold days.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken thighs preferably bone-in and skin-on for richer flavor
  • 3 large carrots peeled and chopped
  • 1 large onion chopped fine
  • 3 cloves garlic minced
  • 6 cups chicken broth low-sodium preferred
  • 1 each lemon for squeezing at the end
  • 1/4 cup fresh parsley chopped, added last
  • 1 teaspoon fresh thyme chopped, added last
  • 2 tablespoons oil for sautéing

Equipment

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

Method
 

  1. Gather all your ingredients, peel and chop the carrots, chop the onion, and mince the garlic. Place the chicken thighs on a cutting board and prepare to brown them.
  2. Heat a large heavy-bottomed pot over medium heat and add the oil. Once shimmering, add the chicken thighs skin-side down and cook until golden brown, about 5-7 minutes per side. Remove and set aside.
  3. Add chopped onions and carrots to the same pot. Sauté, stirring occasionally, until vegetables are soft and fragrant, about 8 minutes. You'll notice the onions turning translucent and the carrots developing a sweet aroma.
  4. Add the minced garlic to the vegetables and cook for another minute until fragrant, being careful not to burn it. The mixture should smell warm and inviting.
  5. Pour in the chicken broth, scraping the bottom of the pot to lift any browned bits. Bring the broth to a gentle simmer over medium heat, then add the browned chicken thighs back into the pot.
  6. Reduce the heat to low and let the soup simmer gently for 45 minutes. Skim off any foam that rises to the surface, and stir occasionally to keep the flavors integrated. The chicken should become tender and easily shreddable.
  7. Remove the chicken thighs from the soup and shred the meat with two forks. Return the shredded chicken to the pot, stirring to combine. Squeeze fresh lemon juice into the broth and taste to adjust seasoning.
  8. Stir in chopped parsley and thyme for a burst of freshness and color. Let the soup rest off the heat for 5 minutes, allowing the flavors to meld.
  9. Ladle the hot soup into bowls, garnishing with additional herbs if desired. Serve with lemon wedges on the side for an extra zesty finish. Enjoy this warm, comforting bowl perfect for chilly days.

Notes

Ensure the broth simmers gently to keep it clear. Adjust seasoning with lemon, salt, and pepper to taste. For extra heartiness, add cooked rice or noodles before serving.