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Hearty Chicken Soup with Lemon

This rustic chicken soup is crafted by slow-simmering bone-in chicken thighs with fresh vegetables and herbs, resulting in a rich, flavorful broth with tender shredded chicken. Brightened with a squeeze of lemon, it offers a comforting yet vibrant final dish with a clear broth and chunky, soft vegetables. The process emphasizes patience and careful tasting to achieve a soulful, customizable meal perfect for cozy days.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings: 4
Course: Main Course
Cuisine: Homestyle
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in chicken thighs preferably skin-on for flavor
  • 2 carrots carrots peeled and diced
  • 2 stalks celery diced
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme or fresh thyme
  • 4 cups chicken broth preferably homemade or quality store-bought
  • 1 tablespoon olive oil extra virgin preferred
  • 1 lemon lemon for squeezing at the end

Equipment

  • Large heavy-bottomed pot
  • Sharp chef’s knife
  • Slotted spoon
  • Meat thermometer

Method
 

  1. Heat a large heavy-bottomed pot over medium heat and add a tablespoon of olive oil. Once shimmering, place the chicken thighs skin-side down and cook until golden and crispy, about 8 minutes. Turn to brown on all sides, then remove and set aside.
  2. In the same pot, add diced onions, carrots, and celery. Sauté over medium heat until the vegetables are fragrant and slightly softened, about 5 minutes, with the vegetables becoming tender and fragrant.
  3. Add minced garlic and dried thyme to the vegetables. Cook for another minute until the garlic is fragrant and slightly golden.
  4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer, around 90°C (194°F), and return the chicken thighs to the pot, skin-side up.
  5. Cover the pot and let it simmer gently for 1.5 hours. Skim off foam and excess fat as needed, until the chicken is cooked through and tender, and the broth is flavorful.
  6. Remove the chicken thighs from the soup, let them cool slightly, then shred the meat, discarding the bones and skin. Return the shredded chicken to the pot.
  7. Taste the broth and adjust seasoning with salt and pepper if necessary. Let the soup simmer uncovered for another 15 minutes to meld the flavors.
  8. Squeeze fresh lemon juice into the soup for a bright, citrusy finish. Stir well, taste again, and adjust lemon or seasoning as desired.
  9. Serve the soup hot, garnished with fresh herbs if you like, and enjoy the comforting, flavorful broth with tender vegetables and shredded chicken.

Notes

For an even richer flavor, let the soup rest off heat for 5 minutes before serving to allow flavors to settle. Feel free to customize with your favorite herbs or add noodles for extra heartiness.