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Winter Chicken Soup

This hearty winter chicken soup is made by gently simmering bone-in chicken pieces with aromatic vegetables and herbs, resulting in a clear, golden broth filled with tender shredded chicken. The process involves careful skimming and straining to achieve a bright, comforting dish with a rich, savory flavor and a warming, nourishing texture.
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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 Notes

Ingredients
  

  • 1.5 pounds bone-in chicken pieces preferably thighs or breasts with skin
  • 1 large onion chopped
  • 2 large carrots peeled and sliced
  • 2 stalks celery chopped, including leaves
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme or a handful of fresh thyme
  • to taste salt and pepper sea salt or kosher salt preferred
  • 1 lemon lemon for squeezing at the end
  • 1 tablespoon olive oil for sautéing vegetables

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 uniform pieces. Mince the garlic and set everything aside.
  2. Heat a large heavy-bottomed pot over medium heat and add a tablespoon of olive oil. Once shimmering, add the chopped onions, carrots, and celery.
  3. Sauté the vegetables until they soften and become fragrant, about 8 minutes, stirring occasionally. The onions should turn translucent and the mixture should smell sweet and savory.
  4. Add the minced garlic and thyme to the vegetables, stirring for about one minute until fragrant and slightly golden.
  5. Place the chicken pieces into the pot, skin side down first if skin-on, and pour cold water over everything until the chicken is just covered.
  6. Bring the water to a gentle simmer over medium heat. As it heats, skim off any foam that rises to the surface, which helps keep the broth clear.
  7. Reduce the heat to low and let the soup simmer gently for 45 minutes, allowing the chicken to become tender and flavors to meld.
  8. Remove the chicken from the broth and let it cool slightly on a cutting board. Shred the meat with two forks into bite-sized pieces.
  9. Strain the broth through a fine sieve into a clean pot, discarding the cooked vegetables and bones, to achieve a clear, golden broth.
  10. Return the shredded chicken to the strained broth, season with salt and pepper to taste, and simmer for another 10 minutes to let the flavors meld.
  11. Finish by squeezing fresh lemon juice into the soup for brightness, and taste again, adjusting seasoning as needed. Serve hot, garnished with fresh herbs or a drizzle of olive oil if desired.

Notes

Ensure the broth stays at a gentle simmer to keep the chicken tender. Skim regularly for a clear broth and taste to adjust seasoning before serving.