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Slow-Simmered Chicken Soup

This comforting chicken soup is built through a slow simmer, allowing the flavors of bone-in chicken thighs, aromatic vegetables, and herbs to develop into a rich, clear broth. Finished with a splash of lemon and fresh parsley, it boasts a tender, shredded chicken texture and a bright, flavorful profile that feels both nourishing and soothing.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in chicken thighs skin on if desired for extra richness
  • 1 large onion chopped
  • 2 large carrots peeled and diced
  • 2 stalks celery chopped
  • 2 teaspoons fresh thyme or 1 teaspoon dried
  • 1 bay leaf bay leaf
  • 2 tablespoons olive oil
  • 1 lemon lemon for juice, at the end
  • a handful fresh parsley chopped, for garnish
  • to taste salt and pepper for seasoning

Equipment

  • Large heavy-bottomed pot
  • Strainer
  • Tongs
  • Forks
  • Cutting board
  • Sharp knives

Method
 

  1. Gather all your ingredients and prep your tools. Chop the onion, carrots, and celery into bite-sized pieces, and set everything within reach.
  2. Heat a large heavy-bottomed pot over medium heat and add a splash of olive oil. Once shimmering, add the chopped onions, carrots, and celery. Cook, stirring occasionally, until the vegetables are soft and fragrant, about 8-10 minutes, hearing a gentle sizzle and smelling the sweet aroma.
  3. Place the bone-in chicken thighs into the pot, skin side down if using skin. Cook for about 3-4 minutes on each side until lightly browned, creating a nice sear and aroma.
  4. Pour in cold water to cover the chicken and vegetables, about 3 liters. Bring the mixture to a gentle simmer over medium heat, avoiding a rolling boil, which can cloud the broth and emulsify fats.
  5. Skim off any foam or impurities that rise to the surface with a spoon or skimmer. Add the thyme, bay leaf, and a squeeze of lemon juice for brightness, then reduce heat to maintain a gentle simmer.
  6. Let the broth simmer slowly for about 1.5 to 2 hours, until the chicken is tender and falling apart. During this time, the flavors will deepen and the broth will become rich and aromatic.
  7. Carefully remove the chicken thighs from the pot and set aside to cool slightly. Strain the broth through a fine strainer into a clean pot for a clearer soup, if desired.
  8. Once cooled enough to handle, shred the chicken meat into bite-sized pieces using forks or tongs. Discard the bones and skin.
  9. Return the shredded chicken to the strained broth. Taste and season with salt and pepper, adjusting to your preference.
  10. Finish by stirring in freshly chopped parsley and squeezing the remaining lemon juice for a bright, fresh finish.
  11. Serve the soup hot, garnished with extra parsley if desired. Enjoy this slow, comforting bowl that’s perfect for any day that calls for cozy nourishment.

Notes

For an even richer broth, roast the chicken thighs first or add noodles, greens, or a spicy kick to customize your soup. Remember to skim regularly to keep the broth clear and flavorful.