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Hearty Chicken Soup

This chicken soup is a comforting, straightforward dish that uses bone-in chicken, fresh vegetables, and herbs to create a rich, flavorful broth. The soup features tender shredded chicken, vibrant carrots, and aromatic aromatics, resulting in a warm, clear, and satisfying bowl perfect for any day. Its simple ingredients and gentle simmering process produce a cozy, homely final appearance.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4
Course: Main Course
Cuisine: Homestyle
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole bone-in chicken pieces preferably thighs or drumsticks
  • 2 large carrots peeled and sliced
  • 1 large onion chopped
  • 2 stalks celery chopped
  • 3 sprigs fresh thyme use stems for maximum flavor
  • 1 bunch fresh parsley for finishing and flavor
  • 1 lemon lemon zested and squeezed
  • 2 tsp salt adjust to taste
  • 1/2 tsp black pepper freshly ground
  • 2 tbsp olive oil for sautéing

Equipment

  • Large heavy-bottomed pot
  • Fine mesh strainer
  • Sharp chef’s knife
  • Cutting board
  • Ladle

Method
 

  1. Place the large heavy-bottomed pot over medium heat and add the olive oil. Once shimmering, add chopped onions, sliced carrots, and chopped celery. Cook, stirring occasionally, until the vegetables are fragrant and slightly softened, about 8 minutes.
  2. Add the bone-in chicken pieces to the pot, then pour in enough cold water to cover all ingredients, about 4 liters (4 quarts). Bring the water to a gentle simmer, skimming off any foam that rises to the surface to keep the broth clear.
  3. Drop in the fresh thyme sprigs and a bay leaf, then reduce the heat to low. Let the broth simmer gently for about 1.5 hours, occasionally skimming foam and fat from the surface.
  4. Carefully remove the cooked chicken from the broth and set aside to cool slightly. Strain the broth through a fine mesh strainer into another pot or large bowl, discarding solids, herbs, and bones.
  5. While the broth is still warm, shred the chicken meat into bite-sized pieces, discarding bones and skin. Return the shredded chicken to the strained broth.
  6. Add sliced carrots to the broth and bring it back to a gentle simmer. Cook for about 15 minutes until the carrots are tender but not mushy.
  7. Stir in freshly squeezed lemon juice and lemon zest, then season the soup with salt and freshly ground black pepper to taste. Adjust seasonings as needed to balance brightness and flavor.
  8. Chop the fresh parsley and stir it into the hot soup just before serving, adding a burst of herbal freshness.
  9. Ladle the warm, clear chicken soup into bowls, making sure each serving has tender chicken, vegetables, and a bright, flavorful broth. Serve immediately and enjoy the comforting warmth.

Notes

Skim the foam regularly to keep the broth clear. Use fresh herbs for the best aroma. Adjust seasoning at the end for balance and brightness.