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Homemade Chicken Soup

This chicken soup is crafted through a slow simmering process that transforms humble ingredients into a rich, flavorful broth with tender chicken and aromatic vegetables. The dish boasts a comforting, clear broth with soft vegetables and shredded chicken, perfect for cozy moments and nostalgic memories.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: Homestyle
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in chicken thighs preferably with skin on for flavor
  • 3 large carrots peeled and sliced
  • 3 stalks celery thinly sliced
  • 1 large onion diced
  • 2 teaspoons dried thyme
  • 2 bay leaves bay leaves
  • 8 cups broth or water preferably homemade or low-sodium
  • to taste salt & pepper adjust at the end

Equipment

  • Large heavy-bottomed pot
  • Wooden spoon
  • Sharp chef’s knife
  • Measuring cups and spoons
  • Skimmer or slotted spoon

Method
 

  1. Gather all your ingredients, including the chicken, vegetables, herbs, and broth, along with your tools like the large pot and knife.
  2. Heat a tablespoon of oil in the large heavy-bottomed pot over medium heat. Add the diced onion, sliced carrots, and celery. Cook, stirring occasionally, until the vegetables soften and become fragrant, about 5-7 minutes, with the mixture smelling sweet and looking translucent.
  3. Push the cooked vegetables to the side of the pot and add the chicken thighs. Brown them well on all sides, about 8 minutes, until the skin is golden and crispy, releasing a savory aroma.
  4. Pour in the broth or water, ensuring the chicken and vegetables are submerged. Add the thyme and bay leaves to infuse the broth with flavor. Bring the mixture to a gentle simmer, then reduce the heat to keep it just barely bubbling.
  5. Let the soup simmer uncovered for 1.5 to 2 hours, skimming off any foam or excess fat that rises to the surface to keep the broth clear and clean-tasting.
  6. Once the chicken is tender and falling apart, use tongs or a slotted spoon to remove the chicken thighs. Let them cool slightly, then shred the meat into bite-sized pieces, discarding the bones and skin if desired.
  7. Return the shredded chicken to the pot, stirring it into the broth. Taste and season with salt and pepper as needed, adjusting the flavor to your liking.
  8. Remove the bay leaves and thyme sprigs if used fresh. Ladle the hot soup into bowls, ensuring each serving has plenty of tender vegetables and shredded chicken.
  9. Serve your comforting homemade chicken soup hot, perhaps with a slice of crusty bread or a sprinkle of fresh herbs for extra flavor.

Notes

For an even richer flavor, you can roast the chicken beforehand or add a splash of lemon juice at the end for brightness. Keep the soup gentle simmering to prevent toughening the chicken and muddling flavors.