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Herb-Infused Chicken Soup

This chicken soup features tender, shredded chicken simmered in a clear, flavorful broth infused with fresh herbs. The process involves gentle simmering and careful skimming to achieve a bright, clean appearance and a comforting, hearty texture. It’s a simple, nourishing dish that highlights the purity of ingredients and the warmth of homemade broth.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces organic chicken thighs preferably bone-in
  • 2 carrots carrots peeled and diced
  • 2 stalks celery diced
  • 1 onion chopped
  • 2 sprigs thyme fresh
  • 2 bay leaves bay leaves
  • 1/4 cup fresh parsley roughly chopped, divided
  • 2 tablespoons olive oil
  • 1 lemon lemon for finishing, juice only
  • to taste salt and pepper

Equipment

  • Large heavy-bottomed pot
  • Sharp chef’s knife
  • Ladle
  • Tongs
  • Cutting board

Method
 

  1. Place the chicken thighs in a large heavy-bottomed pot and cover with cold water. Bring to a gentle simmer over medium heat, skimming off any foam that rises to the surface.
  2. While the broth begins to simmer, dice the carrots, celery, and onion into small, even pieces to ensure they cook uniformly.
  3. Once the broth is simmering and foam has been skimmed, add the diced vegetables, fresh thyme, bay leaves, and half of the chopped parsley. Let everything simmer gently for about 45 minutes, until the chicken is tender and falling apart.
  4. Remove the chicken thighs from the pot using tongs and set aside to cool slightly, then shred the meat with a fork, discarding any bones or skin.
  5. Return the shredded chicken to the pot, stirring to incorporate. Taste the broth and season with salt and pepper as needed.
  6. Turn off the heat and add the juice of the lemon along with the remaining parsley for a fresh burst of flavor. Let the soup rest off the heat for about 10 minutes to allow flavors to meld.
  7. Serve the soup hot, garnished with extra parsley or a squeeze of lemon for added brightness.

Notes

Skimming the foam during simmering keeps the broth clear. Be gentle with the heat to ensure a bright, clean broth. Adjust seasoning at the end for perfect flavor balance.