Homemade Chicken Thighs Soup (Printer-Friendly)
Hearty chicken thighs simmered with carrots, celery, onions, and herbs for a comforting dish.
# List of Ingredients:
→ Poultry
01 -
10-12 bone-in skinless chicken thighs
→ Liquids
02 -
3 quarts cold water
03 -
1 tablespoon olive oil
04 -
Juice of one 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
# Preparation Steps:
01 -
Place chicken thighs in a large stockpot. Add 3 quarts of cold water and bring to a boil. Cover, reduce heat to low, and simmer for 30 to 45 minutes until chicken is cooked.
02 -
While broth simmers, heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onions and cook 4-5 minutes until translucent. Add carrots and celery, stir well, and cook 10-15 minutes, stirring often. In the last 2 minutes, incorporate minced garlic, salt, pepper, and bay leaves. Reduce heat to medium-low if vegetables begin to brown.
03 -
Remove chicken from broth and set aside to cool. Strain the broth through a fine-mesh strainer into the pot with cooked vegetables.
04 -
When cool enough to handle, shred the chicken using forks or hands. Set aside.
05 -
Add lemon juice to the pot and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes or until vegetables are tender. Add shredded chicken in the last 5 to 10 minutes to heat through.
06 -
Adjust seasoning with salt and pepper as needed. Garnish with fresh chopped parsley and serve warm.
# Additional Suggestions:
01 -
Dark meat cuts such as thighs, legs, or wings provide richer flavor. Chicken breasts can be used but require careful cooking to avoid dryness.
02 -
For a clearer broth, simmer chicken separately and strain carefully through fine mesh or cheesecloth.
03 -
Store-bought chicken stock and shredded rotisserie chicken can be used for a quick alternative; adjust seasonings accordingly.
04 -
Raw chicken can be cooked directly in the soup, but ensure it simmers for at least 30-45 minutes to cook thoroughly.