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Simple Herb-Infused Chicken Soup

This chicken soup features tender, shredded chicken simmered in a clear, aromatic broth infused with fresh herbs and vegetables. The process involves gentle simmering and skimming to achieve a bright, clean flavor with a comforting, rustic appearance. The final dish is a warm, nourishing bowl with tender meat, vibrant vegetables, and a fragrant broth that’s perfect for chilly days.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Homestyle
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces Organic chicken thighs preferably bone-in and skinless
  • 2 large Carrots peeled and diced
  • 2 stalks Celery diced
  • 1 large Onion diced
  • 3 sprigs Fresh thyme or 1 tsp dried thyme
  • 1/4 cup Fresh parsley chopped, plus extra for garnish
  • 2 tablespoons Olive oil
  • 1 lemon Lemon for finishing
  • to taste Salt and pepper adjust at the end

Equipment

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

Method
 

  1. Place the chicken thighs into 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 with a ladle. This keeps the broth clear and clean.
  2. While the broth starts to simmer, dice the carrots, celery, and onion into small, even pieces. The aromatics will help build the flavor base for your soup.
  3. In a separate pan, heat the olive oil over medium heat. Add the diced vegetables and sauté until they become fragrant and slightly tender, about 8 minutes. You’ll notice the kitchen filling with a warm, savory aroma.
  4. Once the vegetables are ready, add them to the simmering broth. Drop in the thyme sprigs and bay leaves for a fragrant herbal infusion, then lower the heat to maintain a gentle simmer. Cook for about 45 minutes, until the chicken is tender and easily shreddable.
  5. Skim off any foam or impurities that float to the surface during the first 15 minutes of simmering. Keep the broth clear and pristine.
  6. Once the chicken is tender, remove it from the pot and place on a cutting board. Shred the meat into bite-sized pieces using two forks or tongs, discarding the bones if any.
  7. Return the shredded chicken to the pot, stirring it into the warm broth. Taste the soup and season with salt and pepper as needed, then remove the herb sprigs and bay leaves.
  8. Turn off the heat and let the soup rest for about 10 minutes. This allows the flavors to meld beautifully, resulting in a more cohesive and comforting bowl.
  9. Just before serving, squeeze fresh lemon juice into the soup for a bright, citrusy finish. Ladle into bowls, garnish with chopped parsley, and serve hot.

Notes

For an even clearer broth, strain the soup through a fine-mesh sieve before serving. Feel free to add greens like kale or fennel for extra flavor and nutrients. This soup keeps well in the fridge for 2-3 days and tastes even better the next day.