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Slow Braised Chicken Soup

This chicken soup is built on slow simmering, allowing the flavors of tender chicken thighs, aromatic vegetables, and fresh herbs to develop deeply. The final dish boasts a rich, comforting broth with fall-apart chicken and soft vegetables, all topped with a bright squeeze of lemon. It’s a nourishing, hearty bowl that feels like a warm hug, perfect for relaxing evenings.
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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
  • 1 large onion chopped
  • 2 large carrots sliced
  • 2 stalks celery sliced
  • 4 cups homemade chicken broth
  • 1 tablespoon lemon juice freshly squeezed
  • to taste salt & pepper
  • 2 tablespoons olive oil for sautéing
  • a handful fresh parsley chopped, for garnish
  • a few sprigs thyme fresh

Equipment

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

Method
 

  1. Heat a heavy-bottomed pot over medium heat and add a splash of olive oil. Once shimmering, add chopped onions, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and release a sweet aroma, about 8 minutes.
  2. Add the chicken thighs to the pot and cook until they develop a golden-brown crust, about 10 minutes. Use a wooden spoon to turn the chicken, ensuring even browning and releasing flavorful browned bits from the bottom.
  3. Pour in the chicken broth, enough to cover the chicken and vegetables. Bring the mixture to a gentle simmer, and skim off any foam that rises to the surface to keep the broth clear and clean-tasting.
  4. Add thyme sprigs to the pot, cover loosely, and reduce the heat to low. Let everything braise slowly for at least 2 hours, until the chicken is falling apart and the flavors meld beautifully.
  5. Once cooked, remove the chicken thighs from the pot and shred the meat with two forks. Discard the thyme sprigs. Return the shredded chicken to the soup and stir to combine.
  6. Stir in fresh lemon juice, then taste and season with salt and pepper as needed. The lemon brightens the deep flavors and adds a fresh zing to the broth.
  7. Let the soup rest off the heat for about 10 minutes to allow flavors to meld further. Then, ladle into bowls, garnish with chopped parsley, and serve hot with crusty bread on the side.

Notes

For an even richer broth, you can roast the chicken thighs beforehand or add a splash of white wine during simmering. Adjust lemon and seasoning to your taste for perfect balance.