winter chicken soup recipe

This winter chicken soup is my go-to when I want something nourishing but not overly complicated. It’s rooted in a simple, honest process—slowly building flavor with every step. In the chill of the season, a bowl like this feels like a warm, familiar hug, yet I love adding a little twist each time to keep it fresh.

Why I Keep Coming Back to This Soup

It’s the kind of recipe that feels like an old friend—trustworthy, warm, and endlessly adaptable. It’s perfect for cold nights when I crave something simple and satisfying, yet it always surprises me with new tweaks. No matter the mood, it’s my comfort zone, a reminder that good, honest cooking never goes out of style.

Breaking Down the Ingredients

• Bone-in chicken thighs: Rich in flavor, the bones add depth; feel free to swap for chicken breast if you prefer leaner meat.
• Carrots and celery: Build sweetness and earthiness; substitute parsnips or leeks for variety.
• Chicken broth: The base of flavor; use homemade if possible, or choose a good-quality store-bought.
• Lemon: Brightens the soup with a zing, balancing the richness; lime can be a tangy alternative.
• Fresh herbs: Parsley or dill add freshness; dried herbs work too, but add them earlier for full flavor.
• Olive oil: For sautéing; butter works if you want a richer finish.
• Salt & pepper: Essential for seasoning; taste and adjust at the end.

Tools of the Trade for a Cozy Soup

• Large heavy-bottomed pot: To evenly distribute heat and prevent burning.
• Sharp chef’s knife: For chopping vegetables and shredding chicken efficiently.
• Wooden spoon: For gentle stirring without scratching the pot.
• Ladle: To serve the soup in generous, satisfying portions.

Making the Perfect Winter Chicken Soup: Step-by-Step

Step 1: Start by heating a large, heavy-bottomed pot over medium heat, about 180°C (350°F).

Step 2: Add a splash of oil, then toss in chopped onions, carrots, and celery. Cook until they soften and release a sweet aroma, about 8 minutes.

Step 3: Push the veggies to the side, then add chicken pieces—preferably bone-in thighs—for flavor. Brown on all sides, about 10 minutes, until golden.

Step 4: Pour in chicken broth, enough to cover the ingredients. Bring to a gentle simmer, about 85°C (185°F).

Step 5: Skim off any foam that rises to the top. Let it simmer gently, uncovered, for 45 minutes, until the chicken is tender and falling apart.

Step 6: Remove the chicken, shred it with two forks, then return it to the soup. Season with salt, pepper, and a squeeze of lemon for brightness.

Step 7: Let the soup rest for 5 minutes off heat. Serve hot, with crusty bread or a sprinkle of fresh herbs.

Cooking Checkpoints & Tips for Success

• Ensure the chicken is fully cooked and tender before shredding.
• The broth should be clear and fragrant, not cloudy or greasy.
• Vegetables should be soft but not mushy, providing a gentle bite.
• Adjust seasoning at the end—soup flavors develop as it rests.

Common Mistakes & How to Fix Them

• Boiling too hard, making the broth cloudy.? Use a gentle simmer, not a boil, to keep broth clear and tenderize the chicken.
• Over-seasoning early, which can overpower the delicate flavors.? Add salt gradually, taste as you go to avoid oversalting.
• Shredding chicken into large chunks that sink and feel clunky.? Ensure the chicken is shredded finely for even distribution.
• Skipping the foam removal, resulting in a greasy surface.? Skim foam off the top in the first 20 minutes to keep broth clean.

Winter Chicken Soup

This comforting winter chicken soup is made by slowly simmering bone-in chicken thighs with aromatic vegetables and herbs, resulting in a clear, flavorful broth and tender shredded chicken. The dish features a balance of rich, savory, and bright flavors, with a final texture that is hearty yet light, perfect for chilly evenings. Simple in technique but rich in flavor, it’s a nourishing bowl that feels like a warm hug in a mug.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces bone-in chicken thighs preferably skinless for less greasiness
• 2 large carrots peeled and chopped
• 2 stalks celery chopped
• 1 medium onion diced
• 6 cups chicken broth preferably homemade or good quality store-bought
• 1 lemon lemon for juice and brightness
• 2 tablespoons olive oil
• to taste salt and pepper for seasoning
• a handful fresh parsley or dill chopped, for garnish

Equipment

• Large heavy-bottomed pot
• Sharp chef’s knife
• Wooden spoon
• Ladle

Method

 

1. Place the large heavy-bottomed pot over medium heat and add the olive oil. Once shimmering and fragrant, add the diced onion, chopped carrots, and celery. Cook, stirring occasionally, until the vegetables soften and release a sweet aroma, about 8 minutes.
   
2. Push the vegetables to the side of the pot and add the bone-in chicken thighs. Brown them on each side until golden, about 10 minutes, which helps develop deep flavor.
   
3. Pour in the chicken broth, ensuring it covers the ingredients. Increase the heat slightly to bring the liquid to a gentle simmer, with small bubbles just breaking the surface.
   
4. Skim off any foam that rises to the top with a spoon, keeping the broth clear and clean. Continue to simmer gently uncovered for about 45 minutes, until the chicken is tender and falling apart.
   
5. Remove the chicken thighs from the pot and shred the meat with two forks, discarding the bones. Return the shredded chicken to the soup, stirring to distribute evenly.
   
6. Squeeze fresh lemon juice into the soup and taste. Adjust seasoning with salt and pepper, adding more lemon if you like a brighter flavor.
   
7. Let the soup rest off the heat for about 5 minutes. This allows flavors to meld and the temperature to settle.
8. Serve the hot soup in bowls, garnished with chopped fresh parsley or dill for a pop of color and freshness. Pair with crusty bread for a complete cozy meal.

Notes

For an even richer broth, you can cook the chicken with a splash of white wine or add a bay leaf during simmering. Skimming foam early helps keep the broth clear, and adjusting lemon and seasoning at the end ensures a bright, balanced flavor.