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Hearty Chicken Vegetable Soup

This chicken vegetable soup is a comforting, rustic dish made by simmering bone-in chicken thighs with fresh vegetables and herbs. The slow cooking process develops rich flavors and tender textures, resulting in a fragrant, slightly thickened broth with soft vegetables and falling-off-the-bone chicken. It’s a soulful, versatile dish perfect for cozy days.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in chicken thighs skin-on for extra flavor
  • 2 large carrots peeled and diced
  • 3 stalks celery chopped
  • 2 medium potatoes peeled and cubed
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 8 cups chicken broth or water preferably homemade for richer flavor
  • 1 teaspoon thyme dried or fresh
  • 1 handful parsley chopped, for garnish

Equipment

  • Large stockpot
  • Sharp chef’s knife
  • Wooden spoon
  • Ladle

Method
 

  1. Place the large stockpot over medium heat and add the olive oil, allowing it to warm up until shimmering and fragrant.
  2. Add the diced onion and minced garlic to the pot, sautéing until the onion becomes translucent and fragrant—about 5 minutes. You’ll notice a rich aroma filling your kitchen.
  3. Carefully place the bone-in chicken thighs into the pot, searing them for about 5 minutes on each side until they develop a golden-brown crust. This step adds depth and richness to the broth.
  4. Remove the chicken thighs from the pot and set aside briefly. Add the chopped carrots, celery, and potatoes to the same pot, stirring occasionally to coat them with the flavorful oil and cook until they start to soften—about 8 minutes. The vegetables should become slightly tender but still hold their shape.
  5. Return the seared chicken thighs to the pot, nestling them among the vegetables. Pour in the chicken broth or water, making sure the ingredients are submerged. Add thyme for an aromatic boost.
  6. Bring the soup to a gentle boil over high heat, then reduce the heat to low and cover the pot. Let it simmer gently for about 45 minutes, until the chicken is cooked through and tender, and the flavors meld beautifully.
  7. Carefully remove the chicken thighs and set aside to cool slightly. Use a fork to shred the meat into bite-sized pieces, discarding bones and skin.
  8. Return the shredded chicken to the pot, stirring well to distribute it evenly throughout the soup. Taste and adjust seasoning if needed—adding salt or a squeeze of lemon for brightness.
  9. Let the soup simmer for another 10 minutes to allow the flavors to meld and the broth to thicken slightly. The vegetables should be tender, and the chicken very flavorful.
  10. Ladle the hot soup into bowls, garnishing with chopped parsley for a fresh, bright finish. Serve immediately with crusty bread for a complete, comforting meal.

Notes

For a richer flavor, use homemade chicken broth. Feel free to add other vegetables like peas or green beans for extra color and nutrition. This soup keeps well in the fridge for up to 3 days and tastes even better the next day.