Go Back

Comforting Chicken Soup

This chicken soup is made by simmering bone-in chicken thighs with carrots, celery, and herbs in a flavorful broth, resulting in a nourishing dish with tender meat and a clear, aromatic broth. The process involves sautéing vegetables, browning chicken, and gentle simmering to develop deep flavors and a comforting texture. Finished with fresh herbs and a squeeze of lemon, it’s a warm bowl of peace and healing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds bone-in chicken thighs preferably skin-on for flavor
  • 2 large carrots peeled and diced
  • 2 stalks celery chopped
  • 1 large onion diced
  • 4 cups chicken broth homemade or low-sodium store-bought
  • 2 tablespoons olive oil for sautéing
  • 2 tablespoons fresh herbs parsley, thyme, or dill, chopped
  • 1 tablespoon lemon juice optional, for brightness
  • to taste salt and pepper generous pinches

Equipment

  • Large heavy-bottomed pot
  • Sharp knife
  • Wooden spoon
  • Meat thermometer
  • Fine mesh strainer

Method
 

  1. Gather all ingredients, chop carrots, celery, and onion into small, even pieces. Prepare a large heavy-bottomed pot and set it on the stove over medium heat.
  2. Add olive oil to the pot, then sauté the diced onion until translucent and fragrant, about 5 minutes. You’ll hear a gentle sizzle and see the onions soften and turn a light golden color.
  3. Add diced carrots and chopped celery to the pot, stirring well. Cook for another 5 minutes, until the vegetables start to soften and release a sweet aroma.
  4. Place the chicken thighs into the pot, skin-side down if using skin-on. Cook for about 8 minutes until the pieces are golden brown on all sides, flipping occasionally. You’ll hear a satisfying sizzle and see the chicken develop a light crust.
  5. Pour in the chicken broth, ensuring the chicken is mostly covered. Add your chopped herbs, then bring the mixture to a gentle simmer. Skim off any foam that rises to the surface with a fine mesh strainer or spoon.
  6. Reduce the heat to low and let the soup simmer uncovered for about 45 minutes. During this time, the broth will deepen in flavor, and the chicken will become tender and easy to shred. Keep an ear out for a gentle bubbling, and occasionally skim foam for clarity.
  7. Remove the cooked chicken from the pot and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces, discarding any bones or skin.
  8. Return the shredded chicken to the pot, stirring well to incorporate it into the broth. Adjust the seasoning with salt and pepper, tasting as you go. For a bright touch, stir in lemon juice if desired.
  9. Let the soup rest for 10 minutes, allowing flavors to meld. Ladle into bowls, garnish with freshly chopped herbs, and serve hot.

Notes

For an even richer flavor, you can roast the chicken thighs before adding them to the soup. Always taste and adjust seasoning before serving, especially the salt and lemon juice for brightness.