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Dairy-Free Chicken Soup

This hearty chicken soup is made by simmering chicken thighs with carrots, celery, garlic, and herbs in flavorful broth until tender. The dish features a clear, comforting broth with shredded chicken and soft vegetables, offering a warm, nourishing bowl free of dairy. Brightened with lemon juice, it boasts a vibrant, wholesome finish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Comfort
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken thighs bone-in, skin-on preferred
  • 2 large carrots peeled and sliced
  • 2 stalks celery chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh thyme chopped
  • 1/4 cup fresh parsley chopped, plus extra for garnish
  • 4 cups chicken broth preferably low sodium
  • 1 tablespoon lemon juice freshly squeezed, added at the end

Equipment

  • Large heavy-bottomed pot
  • Sharp chef's knife
  • Wooden spoon
  • Meat thermometer

Method
 

  1. Place the chicken thighs in a large pot and sear over medium-high heat until golden brown on both sides, about 5-7 minutes per side. Remove and set aside.
  2. Add chopped carrots, celery, and a pinch of salt to the same pot. Sauté until the vegetables soften and become fragrant, about 5 minutes. You should hear a gentle sizzle and see the veggies turn slightly translucent.
  3. Add minced garlic and chopped thyme to the vegetables. Cook for another minute until the mixture smells aromatic and the garlic is just beginning to turn golden.
  4. Deglaze the pot with a splash of chicken broth, scraping up any browned bits from the bottom with a wooden spoon. Return the chicken thighs to the pot, then pour in the remaining broth.
  5. Bring the soup to a gentle simmer, then cover and cook on low heat for 30 minutes, until the chicken is tender and cooked through. The broth will develop rich flavors and the vegetables will be soft.
  6. Check the internal temperature of the chicken with a meat thermometer; it should reach 75°C/165°F and shred easily. Remove the chicken from the pot and let it rest for a few minutes.
  7. Shred the chicken into bite-sized pieces using two forks. Return the shredded chicken to the pot, stirring to combine and heat through for another 5 minutes.
  8. Stir in fresh parsley and lemon juice, giving the soup a bright, fresh flavor. Taste and adjust seasoning as needed.
  9. Serve the soup hot, garnished with extra parsley if desired. The broth should be clear, with tender chicken and vegetables, and a vibrant citrus note on top.

Notes

Feel free to add greens like spinach or kale towards the end for extra nutrition. Use homemade broth for richer flavor, or adjust salt to taste if using store-bought broth.