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Slow-Simmered Chicken Soup with Lemon and Herbs

This comforting chicken soup features bone-in chicken thighs simmered slowly with aromatic vegetables, herbs, and a splash of lemon juice for brightness. The process results in a clear, flavorful broth with tender, shredded chicken, finished with fresh parsley for a vibrant touch. It’s a cozy, versatile dish that can be adapted with noodles, greens, or spice for any season.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in chicken thighs preferably skin-on for extra richness
  • 1 large onion peeled and chopped
  • 2 large carrots peeled and sliced
  • 2 stalks celery sliced
  • 2 teaspoons fresh thyme or 1 teaspoon dried thyme
  • 1 tablespoon olive oil for sautéing vegetables
  • 2 tablespoons lemon juice freshly squeezed, added at the end
  • 1/4 cup 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 aside.
  2. Heat a large heavy-bottomed pot over medium heat, then add a tablespoon of olive oil. Once shimmering, add the chopped vegetables and sauté until they soften and release their aroma, about 8-10 minutes. You'll hear gentle sizzling and see the vegetables turn translucent and slightly golden.
  3. Add the bone-in chicken thighs to the pot, placing them on top of the vegetables. Cook for a few minutes until the chicken skin turns golden and releases some fat, filling your kitchen with rich aromas.
  4. Pour cold water over the chicken and vegetables, about 3 liters, ensuring the ingredients are covered. Bring the liquid to a gentle simmer over medium heat, watching for small bubbles and steam, but avoiding a full boil to keep the broth clear.
  5. Skim off any foam or impurities that rise to the surface with a spoon or skimmer. This keeps the broth clear and pure-tasting. Add the fresh thyme, bay leaf, and a squeeze of lemon juice to layer subtle flavors into the broth. Reduce the heat to low and let everything simmer gently for 1.5 to 2 hours, until the chicken is fall-apart tender.
  6. Once the chicken is cooked, remove it from the pot carefully with tongs or a slotted spoon. Let it cool slightly, then shred the meat into bite-sized pieces, discarding the bones and skin.
  7. Strain the broth through a fine strainer into a clean pot or bowl to remove herbs and vegetable solids, if you prefer a clearer soup. Return the strained broth to the original pot and add the shredded chicken back in.
  8. Taste the broth and adjust seasoning with salt and pepper as needed. Warm the soup gently over low heat, allowing the flavors to meld.
  9. Just before serving, stir in the remaining lemon juice for a bright, fresh kick. Ladle the hot soup into bowls, sprinkle generously with chopped parsley for color and freshness, and enjoy this comforting, slow-simmered dish.

Notes

For added heartiness, toss in noodles or greens during the last 10 minutes of simmering. Keep the soup warm and enjoy leftovers within a couple of days for best flavor.