Description
This Chicken Soup Recipe is a heartwarming dish that brings comfort and flavor to any meal. Perfect for chilly evenings or family gatherings, this homemade chicken soup features tender chicken thighs, fresh vegetables, and a rich broth that warms the soul. With its simple preparation and delicious results, it’s an ideal choice for busy weeknights or meal prep. Feel free to customize with your favorite herbs and veggies for a personal touch. Serve it with crusty bread or a side salad for an unforgettable dining experience.
Ingredients
Scale
- 10–12 bone-in skinless chicken thighs
- 3 quarts cold water
- 1 tablespoon olive oil
- 2 yellow onions, diced
- 8 large carrots, chopped
- 6 ribs celery, chopped
- 5 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon pepper
- Juice from one lemon
- 2 bay leaves
- Fresh chopped parsley (for garnish)
Instructions
- In a large stockpot, add chicken thighs and cover with cold water. Bring to a boil, then reduce heat and simmer for 30-45 minutes.
- In a Dutch oven, heat olive oil over medium heat. Sauté onions until translucent (about 4-5 minutes). Add carrots and celery; cook for another 10-15 minutes. Stir in garlic, salt, pepper, and bay leaves.
- Strain the broth into the vegetable mixture and shred the chicken once cooled.
- Return shredded chicken to pot, add lemon juice, bring to a boil again, then simmer for another 30 minutes until veggies are tender.
- Taste and adjust seasoning before serving warm.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg