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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.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
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.