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Hearty Lemon Chicken Soup

This comforting chicken soup features tender chicken thighs simmered slowly with aromatic vegetables and herbs, resulting in a rich yet bright broth. The final dish has a clear, flavorful broth with shredded chicken and colorful vegetables, topped with fresh herbs and a squeeze of lemon for a zesty finish.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: Comforting
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken thighs bone-in, skin-on preferred
  • 2 large onions chopped
  • 3 cloves garlic minced
  • 3 carrots carrots sliced
  • 2 stalks celery sliced
  • 6 cups chicken broth preferably homemade or low-sodium
  • 1 lemon lemon zest and juice
  • 2 tablespoons fresh parsley chopped, for garnish
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried
  • to taste salt and pepper for seasoning

Equipment

  • Large stockpot
  • Sharp chef’s knife
  • Ladle
  • Tongs
  • Measuring spoons and cups

Method
 

  1. Place all the chicken thighs in a large stockpot and add enough water to cover. Bring to a gentle simmer over medium heat, skimming off any foam that rises to the surface. Cook for about 45 minutes until the chicken is tender.
  2. While the chicken cooks, chop the onions, carrots, and celery. Mince the garlic and set aside.
  3. Once the chicken is cooked, carefully remove the thighs from the broth and set aside to cool slightly. Strain the broth into a bowl or another pot, discarding the solids.
  4. Heat a splash of oil in the same pot over medium heat. Add the chopped onions, garlic, carrots, and celery. Cook until the vegetables are soft and fragrant, about 5-7 minutes, with the vegetables beginning to caramelize slightly.
  5. Pour the strained broth back into the pot with the vegetables. Bring to a gentle simmer and cook for another 15 minutes to develop flavor.
  6. Meanwhile, shred the cooked chicken thighs into bite-sized pieces using two forks.
  7. Add the shredded chicken to the simmering broth, stirring to combine. Season with salt, pepper, and fresh thyme. Zest the lemon directly into the soup and squeeze in the lemon juice for brightness.
  8. Allow the soup to simmer for an additional 5-10 minutes, letting the flavors meld and the broth slightly thicken.
  9. Taste and adjust seasoning as needed. Ladle the hot soup into bowls, garnish with chopped parsley, and serve with lemon wedges on the side.

Notes

For an extra depth of flavor, you can add a splash of soy sauce or hot sauce at the end. Ensure the chicken is fully shredded for the best texture, and don’t forget the bright citrus finish to lift the entire dish.