Homemade Chicken Thighs Soup

This homemade chicken soup recipe has been a go-to comfort food on chilly days and when anyone in the family feels under the weather. It's a hearty, flavorful soup made from scratch that fills the kitchen with an irresistible aroma and leaves you feeling nurtured and satisfied.

I first made this soup on a rainy weekend and was amazed how a few basic ingredients transformed into such a soothing meal. Now it’s a staple whenever someone needs a little extra comfort around here.

Ingredients

• 10 to 12 bone-in skinless chicken thighs: choose fresh thighs for juiciness and richer flavor as dark meat holds up well to long simmering
• 3 quarts cold water: starting with cold water helps extract the most flavor from the chicken
• 1 tablespoon olive oil: adds a subtle fruitiness and helps soften the vegetables
• 2 yellow onions peeled and diced: onions provide natural sweetness and depth to the broth
• 8 large carrots peeled and chopped: carrots bring a gentle sweetness plus vibrant color
• 6 ribs celery chopped: celery adds an earthy brightness that balances the richness
• 5 cloves garlic minced: garlic infuses the soup with aromatic warmth
• 2 teaspoons salt: seasoning brings all the flavors together
• 1 teaspoon pepper: adds a gentle heat and complexity
• Juice from one lemon: the acidity brightens the soup creating a fresh finish
• 2 bay leaves: bay leaves add subtle herbal notes that enhance the broth complexity
• Fresh chopped parsley to garnish: parsley provides a fresh pop and herbaceous finish

Instructions

Make your broth:

Place the chicken thighs in a large stockpot and cover with approximately three to four quarts of cold water. Bring the pot to a boil uncovered, then reduce the heat to low and cover. Let the broth simmer gently for about 30 to 45 minutes to extract rich flavor from the chicken and form a delicious base.

Cook the vegetables (mirepoix):

While the chicken simmers, dice the onions, peel and chop the carrots, and chop the celery. Heat one tablespoon of olive oil in a large pot over medium heat. Add the diced onions and cook for about four to five minutes until translucent, then stir in the chopped carrots and celery and cook for about ten to fifteen minutes, stirring frequently. In the final two minutes, add the minced garlic, salt, pepper, and bay leaves, stirring to combine. Avoid browning the vegetables by reducing the heat if necessary.

Strain the broth:

When the broth is done simmering and the chicken is well cooked, remove the pot from the heat. Use tongs to lift the chicken out and place it on a cutting board to cool. Strain the broth through a fine mesh strainer, discarding bones and solids, and pour the clear broth into the pot with the cooked vegetables.

Shred the chicken:

When the chicken is cool enough to handle, shred it finely using two forks or your hands. Set the shredded chicken aside.

Simmer it all together:

Add the fresh lemon juice to the pot with the vegetables and broth and bring the soup back to a boil. Lower the heat to a simmer, cover, and cook for thirty minutes until the vegetables are tender. In the last five to ten minutes, return the shredded chicken to the pot to heat through and meld flavors.

Serve:

Taste and adjust seasoning with extra salt and pepper if needed. Ladle the soup into bowls and garnish with fresh chopped parsley for a bright finish.

I always look forward to the smell of the soup simmering on the stove, especially after a busy day. My favorite part is the tender shredded chicken that soaks up all those wonderful flavors. A memorable moment was when my kids declared it the best soup they ever had during a cold winter break.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to four days. For longer storage, freeze the soup in portions. When reheating, gently warm it on the stovetop to keep the chicken tender and the broth clear.

Ingredient Substitutions

Chicken breasts can be used if you prefer leaner meat but watch the cooking time closely to avoid drying them out. You can also swap celery with fennel for a mild anise flavor or add parsnips for additional sweetness.

Serving Suggestions

Serve this soup with crusty bread or a warm grilled cheese sandwich for a comforting meal. A simple green salad pairs nicely to add freshness and crunch.

This homemade chicken soup is comforting and easy to make, perfect for feeding a crowd or freezing for later. Enjoy a warm bowl with crusty bread for a simple, nourishing meal.

Common Questions About Recipes

→ What type of chicken works best for this dish?

Chicken thighs and other dark meat are ideal, as they maintain tenderness and flavor during simmering without drying out.

→ Can I cook the chicken and vegetables together?

Yes, but cooking the broth separately then combining ensures a clearer, more flavorful stock.

→ How long should the chicken cook in the broth?

Raw chicken should simmer for 30-45 minutes to fully cook and develop rich flavor.

→ Can I add other vegetables?

Absolutely, root vegetables like parsnips or potatoes, or greens like kale, enhance the dish’s depth.

→ What is the purpose of straining the broth?

Straining removes solids for a clear, smooth broth that balances well with shredded chicken and vegetables.