Go Back

Winter Chicken Soup

This hearty winter chicken soup is crafted through slow simmering, allowing the flavors of bone-in chicken, aromatic vegetables, and fresh herbs to meld into a clear, golden broth. The tender shredded chicken and vibrant vegetables create a comforting, rustic dish with a nourishing, homey feel. Topped with a squeeze of lemon and fresh herbs, it’s perfect for cozy evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb bone-in chicken pieces skin-on preferred
  • 1 large onion chopped
  • 2 carrots carrots sliced
  • 2 stalks celery chopped, including leaves
  • 2 cloves garlic garlic minced
  • 1 teaspoon fresh thyme chopped or whole sprigs
  • to taste salt and pepper for seasoning
  • 1 lemon lemon for juice and 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 prep your workspace by chopping the onion, slicing the carrots, and chopping the celery, while keeping the chicken pieces ready.
  2. Place a large heavy-bottomed pot over medium heat and add a splash of olive oil. When it shimmers and you hear a gentle sizzle, add the chopped onion, carrots, and celery.
  3. Sauté the vegetables, stirring occasionally, until they soften and release a sweet fragrance, about 8 minutes. The onions should become translucent and the carrots tender.
  4. Add the minced garlic and thyme to the pot, stirring for about a minute until fragrant and slightly golden.
  5. Push the vegetables to the sides of the pot and add the chicken pieces. Sear them for about 5 minutes until the skin turns golden and develops some color, then turn to brown all sides.
  6. Pour enough cold water into the pot to cover the chicken and vegetables, then bring to a gentle simmer. Skim off any foam that rises to the top to keep the broth clear.
  7. Reduce the heat to low, cover partially, and let the soup simmer gently for about 45 minutes, allowing the flavors to meld and the chicken to become tender.
  8. Remove the chicken from the pot, place on a cutting board, and let it cool slightly. Meanwhile, strain the broth through a fine sieve into a clean pot to clarify it, discarding the vegetables.
  9. Once cool enough to handle, shred the chicken into bite-sized pieces using forks, then add it back into the strained broth.
  10. Season the soup with salt and pepper to taste, then bring it back to a gentle simmer for another 10 minutes to meld the flavors.
  11. Squeeze fresh lemon juice into the soup for brightness, taste, and balance. Stir well and adjust seasoning if needed.
  12. Serve the soup hot, garnished with fresh herbs or a drizzle of good olive oil for an extra touch of flavor. Enjoy the comforting warmth and rich aroma.

Notes

Ensure the broth remains gently simmering for tender chicken and clear broth. Skim foam regularly for a beautiful, transparent soup. Add lemon at the end to preserve its fresh, citrus aroma.