Homemade Chicken Soup (Ready-to-Print Version)
Savory blend of chicken thighs, carrots, celery, onions, and herbs simmered to create rich broth and tender meat.
# What You’ll Need:
→ Poultry
01 -
10-12 bone-in, skinless chicken thighs
→ Liquids
02 -
3 quarts cold water
03 -
1 tablespoon olive oil
04 -
Juice of 1 lemon
→ Vegetables
05 -
2 yellow onions, peeled and diced
06 -
8 large carrots, peeled and chopped
07 -
6 ribs celery, chopped
08 -
5 cloves garlic, minced
→ Seasonings
09 -
2 teaspoons salt
10 -
1 teaspoon black pepper
11 -
2 bay leaves
→ Garnish
12 -
Fresh chopped parsley
# Step-by-Step Guide:
01 -
Place chicken thighs into a large stockpot. Add 3 quarts cold water and bring to a boil. Cover, reduce heat to low, and let simmer for 30 to 45 minutes until chicken is cooked through.
02 -
Heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onions and cook for 4 to 5 minutes until translucent. Stir in carrots and celery and cook for an additional 10 to 15 minutes, stirring frequently. Add minced garlic, salt, pepper, and bay leaves during the last 2 minutes of cooking. Reduce heat if vegetables begin to brown.
03 -
Remove chicken from the stockpot with tongs and transfer to a cutting board to cool. Strain the broth through a fine-mesh strainer into the pot containing the sautéed vegetables.
04 -
Once cooled, shred the chicken using two forks or your hands. Set aside.
05 -
Add lemon juice to the pot. Bring soup to a boil, then reduce heat to low, cover, and simmer for 30 minutes until vegetables are tender. During the last 5 to 10 minutes, add shredded chicken back to the pot and heat through.
06 -
Adjust seasoning with additional salt and pepper to taste. Garnish with fresh parsley before serving.
# Handy Tips:
01 -
For a clearer broth, strain the stock through a fine mesh or cheesecloth after simmering the chicken. Store-bought stock can be substituted to reduce cook time.
02 -
Dark meat such as thighs, legs, or wings provides richer flavor and tender texture compared to breast meat.