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Homestyle Chicken Soup

This chicken soup is made by slowly simmering bone-in chicken thighs with aromatic vegetables and herbs, resulting in a rich, flavorful broth with tender meat and vibrant vegetables. The process involves browning the chicken, sautéing vegetables, and gentle simmering to develop depth and complexity, producing a comforting dish with a clear, hearty appearance.
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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: 250
Ingredients Equipment Method

Ingredients
  

  • 4 pieces bone-in chicken thighs preferably skin-on for extra flavor
  • 2 large carrots peeled and sliced
  • 3 stalks celery sliced thin
  • 1 large onion diced
  • 2 teaspoons dried thyme or a few sprigs of fresh thyme
  • 8 cups chicken broth or water preferably homemade or low-sodium
  • to taste salt and pepper adjust at the end for balance

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 and tools. Having everything prepared makes the process smooth and enjoyable.
  2. Heat a splash of oil in your large 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.
  3. Push the vegetables to the side of the pot and place the chicken thighs in the center. Brown them on all sides until the skin is golden and crispy, about 8 minutes, releasing a savory aroma.
  4. Pour in the chicken broth or water, then add the thyme and bay leaves. Stir gently to combine all the ingredients.
  5. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low. Cover the pot partially and cook, maintaining a gentle bubble, for about 1.5 to 2 hours. Skim off foam and excess fat as it forms.
  6. Check the chicken for tenderness. Once cooked through and falling off the bone, remove the chicken and set aside to cool slightly.
  7. Remove the bay leaves and thyme sprigs if fresh. Shred the chicken meat into bite-sized pieces, discarding the bones and skin if desired.
  8. Return the shredded chicken to the pot. Taste the broth and adjust the seasoning with salt and pepper as needed. Let everything heat through for another 10 minutes.
  9. Serve the soup hot, with a sprinkle of fresh herbs or a squeeze of lemon if desired, and enjoy the comforting, hearty flavors.