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Homestyle Chicken Soup

This hearty chicken soup is built on a slow-simmered broth with bone-in chicken thighs, aromatic vegetables, and fresh herbs, resulting in a rich, flavorful base with tender shredded chicken. Brightened with a squeeze of lemon, it offers a comforting, rustic texture with a vibrant citrus kick at the end.
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Prep Time 20 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 6
Course: Main Course
Cuisine: Homestyle
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

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

Method
 

  1. Place bone-in chicken thighs in a large heavy-bottomed pot, and add enough water to cover. Bring to a simmer over medium heat, skimming foam that rises to the top, until the broth becomes flavorful, about 30 minutes. Remove the chicken and set aside to cool slightly.
  2. Heat olive oil in the same pot over medium heat. Add diced onions, carrots, and celery, and sauté until fragrant and vegetables are beginning to soften, about 5 minutes. The vegetables should turn a bit translucent and smell sweet and savory.
  3. Add minced garlic and thyme to the vegetables, cooking for about 1 minute until fragrant and slightly golden, filling the kitchen with a rich aroma.
  4. Pour in the chicken broth, bringing the mixture to a gentle simmer. Return the chicken thighs to the pot, nestling them into the broth. Cover and let simmer for about 1.5 hours, skimming any foam that forms to keep the broth clear.
  5. Once cooked, remove the chicken thighs from the broth, and when cool enough to handle, shred the meat, discarding the bones. Return the shredded chicken to the pot.
  6. Season the soup with salt and pepper, tasting and adjusting as needed. Let it simmer uncovered for another 15 minutes to allow flavors to meld and vegetables to become tender but not mushy.
  7. Turn off the heat and squeeze fresh lemon juice into the soup, stirring gently to brighten the flavors and cut through the richness of the broth.
  8. Let the soup rest off heat for 5 minutes, allowing the flavors to settle and the broth to become even more flavorful.
  9. Ladle into bowls, garnish with fresh herbs if desired, and serve hot for a comforting, rustic chicken soup experience.

Notes

For extra depth, you can roast the chicken thighs before adding them to the broth. Adjust seasoning and lemon to taste, and feel free to add noodles or rice for a heartier version.