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Homestyle Chicken Soup with Bright Lemon

This hearty chicken soup is made by slow simmering bone-in chicken thighs with aromatic vegetables and herbs, resulting in a rich, flavorful broth. The soup features shredded tender chicken, vibrant vegetables, and a splash of lemon to add brightness, with a rustic, comforting appearance. It’s a soulful, customizable dish perfect for cozy days and slow Sundays.
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings: 6
Course: Main Course
Cuisine: Homestyle
Calories: 250
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 tablespoon fresh thyme or 1 teaspoon dried thyme
  • 4 cups chicken broth preferably homemade or low-sodium
  • 1 lemon for squeezing over the soup before serving
  • 2 tablespoons olive oil extra virgin recommended

Equipment

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

Method
 

  1. Place the bone-in chicken thighs in a large heavy-bottomed pot over medium heat and add a tablespoon of olive oil. Brown the chicken for about 8 minutes, turning occasionally, until the skin is golden and crispy. Remove the chicken and set aside.
  2. In the same pot, add diced onions, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables become fragrant and start to soften, with edges just beginning to brown.
  3. Add minced garlic and thyme to the vegetables, cooking for another minute until the garlic is fragrant and the herbs release their aroma.
  4. Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits, then bring to a gentle simmer.
  5. Return the browned chicken thighs to the pot, making sure they are submerged in the broth. Cover and simmer gently for 1.5 hours, skimming foam as needed, until the chicken is cooked through and tender.
  6. Remove the chicken from the pot and let it cool slightly. Shred the meat with two forks, discarding the bones.
  7. Return the shredded chicken to the pot, stirring to combine, and season with salt and pepper to taste. Let it simmer for another 15 minutes to meld the flavors.
  8. Squeeze fresh lemon juice into the soup, stirring well to brighten the flavors. Taste and adjust seasoning if needed.
  9. Turn off the heat, let the soup rest for 5 minutes, then ladle into bowls. Serve hot with extra lemon or herbs if desired.

Notes

For a richer broth, add a splash of fish sauce or soy sauce during the seasoning step. Feel free to customize with your favorite herbs or vegetables.