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Slow-Braised Chicken Soup

This chicken soup is built through slow braising, allowing flavors to develop deeply over time. Main ingredients include tender chicken thighs, aromatic vegetables, and homemade broth, resulting in a rich, comforting bowl with tender meat and a vibrant, flavorful broth. The final dish boasts a hearty texture and a glossy, inviting appearance.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken thighs preferably bone-in and skin-on
  • 2 cups homemade chicken broth low sodium preferred
  • 1 large onion chopped
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • a handful fresh parsley chopped, for garnish
  • a few sprigs fresh thyme for flavor

Equipment

  • Heavy-bottomed pot
  • Sharp knife
  • Wooden spoon or spatula
  • Ladle

Method
 

  1. Start by heating a heavy-bottomed pot over medium heat and adding a splash of olive oil. Once shimmering, add chopped onions, carrots, and celery. Sauté until the vegetables soften and release a sweet aroma, about 8 minutes, stirring occasionally.
  2. Add the chicken thighs to the pot, skin side down, and brown them until golden, about 10 minutes. Flip and brown the other side for an additional 5 minutes, creating a rich, browned surface.
  3. Pour in the chicken broth to cover the chicken and vegetables. Bring the mixture to a gentle simmer, skimming off any foam that rises to the surface to keep the broth clear.
  4. Add a few sprigs of fresh thyme into the broth for an herbal note. Reduce the heat to low, cover the pot, and let everything braise slowly for at least 2 hours, until the chicken is fall-apart tender and the flavors meld beautifully.
    4 pieces chicken thighs
  5. Carefully remove the chicken from the pot and shred the meat using two forks. Discard the bones if using bone-in thighs.
  6. Return the shredded chicken to the pot. Squeeze in fresh lemon juice to brighten the broth, then season with salt and pepper to taste. Stir well to combine all flavors.
    4 pieces chicken thighs
  7. Let the soup sit off the heat for about 10 minutes so flavors can settle. Ladle into bowls, garnish with chopped parsley, and serve hot with crusty bread on the side.
    4 pieces chicken thighs

Notes

For extra depth of flavor, you can roast the chicken thighs before braising. Adjust seasoning at the end for perfect balance. This soup keeps well in the fridge and tastes even better the next day.