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Hearty Chicken Soup

This chicken soup is made by simmering bone-in chicken thighs with aromatic vegetables to develop a rich, flavorful broth. Shredded chicken, tender vegetables, and a splash of lemon juice create a nourishing, comforting dish with a clear, fragrant broth and soft, flavorful ingredients. Optional noodles or rice can be added for extra heartiness.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: Homestyle
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in chicken thighs preferably skinless for less fat
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 large carrots diced
  • 2 stalks celery diced
  • 4 cups water or chicken stock
  • 1 squeeze lemon juice brightens the broth
  • to taste salt and pepper season gradually
  • 1 cup noodles or rice optional, added near the end
  • a handful fresh herbs parsley or dill, chopped

Equipment

  • Large heavy-bottomed pot
  • Sharp chef’s knife
  • Wooden spoon
  • Slotted Spoon
  • Measuring cups and spoons

Method
 

  1. Place the bone-in chicken thighs in a large heavy-bottomed pot and pour in water or chicken stock to cover. Turn the heat to medium and bring to a gentle simmer, allowing the flavors to start developing.
  2. While it’s heating, chop the onion, carrots, and celery into even-sized pieces. Mince the garlic and set all aside.
  3. Once the broth is gently simmering, add the chopped onion and garlic. Sauté for about 3 minutes, until fragrant and translucent, filling your kitchen with a sweet, inviting aroma.
  4. Skim off any foam or impurities that float to the surface during the first 10 minutes to keep the broth clear and clean.
  5. Reduce the heat to low and let the soup simmer uncovered for about 45 minutes, until the chicken is tender and falling apart, and the broth is rich and fragrant.
  6. Remove the chicken thighs with a slotted spoon, shred the meat with two forks, and discard the bones. Return the shredded chicken to the pot.
  7. Add the diced carrots, celery, and a splash of lemon juice. Continue simmering for another 15 minutes until the vegetables are tender but not mushy.
  8. If using noodles or rice, add them now and cook according to package instructions until tender, usually about 8-10 minutes.
  9. Taste the broth and season with salt and pepper as needed. Finish by stirring in chopped fresh herbs for a bright, herbal lift.
  10. Pour a squeeze of lemon juice into the broth to add a fresh zing, then give everything a gentle stir. Ladle the soup into bowls, making sure each has plenty of chicken, vegetables, and broth.

Notes

Skimming foam early keeps the broth clear. Simmer gently to ensure tender chicken. Add lemon at the end for brightness.