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Winter Chicken Soup

This hearty winter chicken soup combines tender chicken pieces, aromatic vegetables, and fresh herbs simmered to create a clear, golden broth filled with comforting flavors. The slow cooking process results in a rich, tender texture with vegetables that are just soft enough, and the broth is brightened with a splash of lemon. Perfect for cozy nights, leftovers deepen in flavor, offering a warm feast for the senses.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1.5 pounds bone-in, skin-on chicken thighs or boneless chicken breasts
  • 1 large yellow onion chopped
  • 2 large carrots peeled and sliced
  • 2 stalks celery sliced, including leaves
  • 3 cloves garlic minced
  • 1 tablespoon fresh thyme chopped
  • 4 cups cold water
  • 1 lemon lemon juiced, for brightness
  • to taste salt and pepper for seasoning

Equipment

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

Method
 

  1. Place the chicken pieces in the large pot and pour in cold water, ensuring they are fully submerged. Bring to a gentle simmer over medium heat, and skim off any foam that rises to keep the broth clear.
  2. While the chicken cooks, chop the onion, slice the carrots and celery, and prepare the garlic and thyme.
  3. In a separate pan, heat a splash of olive oil over medium heat and sauté the onions, carrots, and celery until they soften and release a fragrant aroma, about 8 minutes.
  4. Add the minced garlic and chopped thyme to the vegetables; cook for another minute until fragrant.
  5. Remove the chicken from the broth once it’s cooked through and tender, about 45 minutes, then let it cool slightly before shredding into bite-sized pieces.
  6. Strain the broth through a fine sieve into a clean pot, discarding the vegetables and leaving a clear, golden broth.
  7. Add the sautéed vegetables and shredded chicken back into the strained broth. Bring to a gentle simmer for about 10 minutes to meld the flavors.
  8. Season the soup with salt and pepper to taste, then squeeze in fresh lemon juice for a bright, citrusy finish.
  9. Serve the soup hot, garnished with fresh herbs or a drizzle of good olive oil for an added touch of flavor.