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Hearty Chicken Thigh Soup

This slow-simmered chicken thigh soup features tender, bone-in chicken thighs that release rich flavor into a clear, nourishing broth. Loaded with vegetables like carrots, celery, and aromatic herbs, it achieves a comforting, velvety texture with bright accents from lemon juice and fresh herbs. The result is a simple yet deeply satisfying dish that highlights patience and good ingredients.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4
Course: Main Course
Cuisine: comfort food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in chicken thighs preferably skinless or skin-on based on preference
  • 2 medium onions chopped
  • 3 cloves garlic minced
  • 3 large carrots sliced
  • 2 stalks celery sliced
  • 1 bay leaf bay leaf
  • 10 peppercorns peppercorns whole
  • 4 cups water
  • 1 tablespoon lemon juice freshly squeezed
  • 1/4 cup fresh parsley chopped, for garnish
  • 1 teaspoon fresh thyme chopped, optional
  • to taste salt and pepper

Equipment

  • Large heavy-bottomed pot
  • Tongs
  • Wooden spoon
  • Meat shredder or forks
  • Ladle

Method
 

  1. Place the chicken thighs in a large heavy-bottomed pot and brown them over medium-high heat until golden brown on both sides, about 8 minutes. Use tongs to turn and handle the hot chicken carefully.
  2. Remove the browned chicken and set aside. In the same pot, add chopped onions and minced garlic. Sauté over medium heat until fragrant and onions become translucent, about 5 minutes.
  3. Add sliced carrots and celery to the pot, stirring to combine with the aromatics. Cook for another 3-4 minutes until vegetables start to soften.
  4. Pour in water and return the browned chicken thighs to the pot. Add the bay leaf and whole peppercorns. Bring everything to a gentle simmer.
  5. Reduce the heat to low and cover the pot. Let the soup simmer gently for 1.5 hours, skimming off foam occasionally to keep the broth clear and flavorful.
  6. After simmering, carefully remove the chicken thighs. Shred the meat using forks or a meat shredder, discarding the bones.
  7. Return the shredded chicken to the pot, stirring to combine. Squeeze in lemon juice for brightness and season with salt and pepper to taste.
  8. Let the soup simmer uncovered for another 10 minutes so flavors meld and the broth slightly thickens. Taste and adjust seasoning if needed.
  9. Remove the bay leaf and discard. Ladle the hot soup into bowls, garnish with chopped parsley and thyme, and serve immediately for a comforting, nourishing meal.

Notes

For extra richness, you can add a splash of olive oil or a few drops of hot sauce to customize the flavor. This soup keeps well in the refrigerator for up to 3 days and can be reheated gently.