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Slow-Cooked Italian Chicken Soup

This hearty Italian chicken soup is built on a slowly simmered broth infused with bone-in chicken thighs, vegetables, and aromatic herbs. The dish features tender shredded chicken and a rich, flavorful broth, with a comforting, rustic appearance that beckons for crusty bread on the side. It's a perfect warm-up for cold days, emphasizing patience and simple ingredients turned into a soul-warming meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in chicken thighs preferably skinless for less fat
  • 2 large carrots peeled and chopped
  • 2 stalks celery chopped
  • 1 large onion diced
  • 3 cloves garlic minced
  • 4 cups chicken broth preferably homemade or high-quality store-bought
  • 1/4 teaspoon red pepper flakes adjust to taste
  • to taste salt and pepper for seasoning

Equipment

  • Heavy-bottomed pot
  • Wooden spoon
  • Meat shredder or forks
  • Ladle
  • Kitchen timer

Method
 

  1. Gather all ingredients and prep the vegetables by peeling and chopping the carrots, dicing the onion, and chopping the celery. Mince the garlic and set everything aside.
  2. Place a heavy-bottomed pot over medium heat and add a splash of olive oil. When shimmering, add the diced onion, carrots, and celery. Sauté, stirring occasionally, until the vegetables soften and release a sweet aroma, about 8 minutes.
  3. Add the minced garlic to the pot and cook for about 1 minute until fragrant, stirring constantly to prevent burning.
  4. Nestle the bone-in chicken thighs into the pot, browning each side for about 5 minutes until they develop a golden crust and smell deeply savory.
  5. Pour in the chicken broth, ensuring the ingredients are mostly submerged. Sprinkle in red pepper flakes and season with salt and pepper to taste. Bring the mixture to a gentle simmer, watching for small bubbles to form.
  6. Reduce the heat to low, cover the pot, and let the soup simmer gently for 45 minutes to an hour, until the chicken is tender and falling apart.
  7. Remove the chicken thighs from the pot and place them on a cutting board. Use two forks or a meat shredder to pull the meat apart into bite-sized shreds.
  8. Return the shredded chicken to the pot, stirring to incorporate the meat evenly into the broth. Taste and adjust seasoning with additional salt or pepper if needed.
  9. Let the soup rest for 10 minutes, allowing flavors to meld and the chicken to reabsorb some juices, creating a rich, hearty broth.
  10. Serve the soup hot in bowls, garnished with fresh herbs or a squeeze of lemon if desired, alongside crusty bread for a complete, comforting meal.

Notes

For extra depth, add a Parmesan rind during simmering. Feel free to customize with your favorite herbs or vegetables for variation.