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Simple Herb-Infused Chicken Soup

This chicken soup features a clear, flavorful broth simmered gently with fresh herbs, tender chicken thighs, and vegetables like carrots, celery, and onion. The final dish has a warm, comforting appearance with tender meat and vibrant ingredients, perfect for cozy days. It’s a straightforward recipe that highlights the beauty of simple, wholesome ingredients simmered to perfection.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces organic chicken thighs preferably bone-in for richer flavor
  • 3 large carrots peeled and diced
  • 2 stalks celery diced
  • 1 large onion diced
  • 2 sprigs fresh thyme or 1 teaspoon dried
  • 1 handful fresh parsley chopped, for garnish and aromatics
  • 2 tablespoons olive oil good quality for sautéing
  • 1 lemon for finishing squeeze at the end
  • to taste salt and pepper

Equipment

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

Method
 

  1. Start by dicing carrots, celery, and onion into small, uniform pieces. Set aside.
  2. Heat a large heavy-bottomed pot over medium heat and add the olive oil. Once shimmering, add the diced vegetables and sauté until they soften and become fragrant, about 8 minutes. You’ll notice the vegetables turning slightly translucent and smelling sweet.
  3. Nestle the chicken thighs into the pot among the vegetables. Pour in enough cold water to cover everything by about an inch. Turn the heat to medium-high and bring to a gentle simmer, watching for foam to rise to the surface.
  4. Skim off any foam that rises to the surface with a ladle or spoon. This keeps your broth clear and pristine. Continue to simmer gently, uncovered, for about 15 minutes.
  5. Add the fresh thyme sprigs, bay leaves, and a handful of chopped parsley to the pot. These herbs will infuse the broth with bright, fragrant layers of flavor as it continues to simmer.
  6. Let the soup simmer gently for another 30 minutes, or until the chicken is tender and falling apart. The broth should become clear and flavorful, with the vegetables soft but not mushy.
  7. Remove the chicken thighs carefully with tongs and set aside to cool slightly. Shred the meat into bite-sized pieces, discarding the bones if present.
  8. Return the shredded chicken to the pot, stirring gently to combine. Taste the broth and season with salt and pepper as needed. Let it sit off heat for about 10 minutes to allow flavors to meld.
  9. Just before serving, squeeze fresh lemon juice into the soup to brighten the flavors and add a fresh citrus note.
  10. Serve hot, garnished with a sprinkle of chopped parsley or an extra squeeze of lemon for a vibrant finish. Enjoy this comforting, clear chicken soup with tender meat and fragrant herbs.

Notes

For a richer broth, you can simmer the chicken with a splash of white wine or add greens like spinach or kale at the end for added nutrition and color.