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Winter Chicken Soup

This comforting winter chicken soup is made through slow simmering, allowing the flavors of bone-in chicken, fresh vegetables, and herbs to meld into a clear, golden broth. Chopped vegetables and shredded chicken create a hearty, tender texture, finished with a bright squeeze of lemon for added freshness. It’s a nourishing dish that fills the house with warmth and aroma, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: Homestyle
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds bone-in chicken pieces preferably dark meat for flavor
  • 1 large onion chopped
  • 2 large carrots diced
  • 2 stalks celery diced, include leaves
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 4 cups water or low-sodium chicken broth for richer flavor
  • to taste salt and pepper
  • 1 lemon lemon juiced, for brightness

Equipment

  • Large heavy-bottomed pot
  • Sharp chef’s knife
  • Fine sieve
  • Wooden spoon
  • Measuring spoons and cups

Method
 

  1. Gather all your ingredients and chop the onion, carrots, and celery into small, uniform pieces. Mince the garlic and set everything aside.
  2. Place the large heavy-bottomed pot over medium heat and add a splash of olive oil. Once shimmering, add the chopped onions, carrots, and celery. Cook gently, stirring occasionally, until the vegetables soften and release a fragrant aroma, about 8 minutes.
  3. Add the minced garlic and dried thyme to the pot. Cook for about 1 minute, until the garlic is fragrant and slightly golden.
  4. Nestle the chicken pieces into the vegetables in the pot. Pour in the water (or broth) to cover the ingredients. Bring the mixture to a gentle simmer, just below boiling, and skim off any foam that rises to the surface.
  5. Reduce the heat to low and let the soup simmer gently for about 45 minutes, until the chicken is tender and falling apart, and the flavors meld beautifully.
  6. Remove the chicken from the soup and let it cool slightly. Shred the meat into bite-sized pieces, discarding any skin or bones.
  7. Pour the soup through a fine sieve into a clean pot to strain out the vegetables and any remaining impurities. Return the clear broth to the stove and bring it back to a gentle simmer.
  8. Add the shredded chicken back into the strained broth. Season with salt and pepper to taste. Allow it to heat through for about 10 minutes, letting the flavors meld again.
  9. Finish by squeezing fresh lemon juice into the soup, stirring well to brighten the flavors and add a citrusy zing.
  10. Taste the soup and adjust seasoning if needed. Serve hot, garnished with fresh herbs or a drizzle of good olive oil if desired. Enjoy your warm, nourishing bowl!

Notes

For an even richer flavor, you can add a bay leaf while simmering and remove it before straining. Leftovers deepen in flavor overnight, making this soup perfect for make-ahead meals.