Introduction

This homemade chicken soup recipe is a comforting classic that’s perfect for chilly days or when you need a soothing meal. Made with tender chicken thighs, fresh vegetables, and a flavorful broth, it’s both hearty and nourishing.

A white bowl filled with clear chicken soup showing two main layers: the broth layer on top is light yellowish and transparent, with small green herbs floating, and below are shredded white chicken pieces mixed with round bright orange carrot slices and curved, light green celery pieces. A silver spoon rests diagonally inside the bowl, partially submerged in the broth. The bowl sits on a white marbled surface, with a pink and white striped cloth beside it, and a wooden small bowl with coarse salt nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

10-12 bone-in skinless chicken thighs
3 quarts cold water
1 tablespoon olive oil
2 yellow onions, peeled and diced
8 large carrots, peeled and chopped
6 ribs celery, chopped
5 cloves garlic, minced
2 teaspoons salt
1 teaspoon pepper
Juice from one lemon
2 bay leaves
Fresh chopped parsley, to garnish

Instructions

Step 1: Make your broth by adding the chicken thighs to a large stockpot. Pour in 3 to 4 quarts of cold water and bring to a boil. Cover, reduce heat to low, and simmer gently for 30-45 minutes.
Step 2: While the broth simmers, prepare the vegetables. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onions and cook, stirring often, until translucent, about 4-5 minutes.
Step 3: Add the chopped carrots and celery to the onions, stirring to combine. Continue cooking over medium heat for 10-15 minutes, stirring frequently. In the last two minutes, stir in the minced garlic, salt, pepper, and bay leaves. If the vegetables start to brown too quickly, lower the heat to medium-low.
Step 4: Remove the chicken from the broth using tongs and transfer to a clean cutting board to cool. Strain the broth through a fine-mesh strainer into the pot with the cooked vegetables.
Step 5: Once the chicken is cool enough to handle, shred it using two forks or your hands. Set aside the shredded chicken.
Step 6: Add the lemon juice to the pot with broth and vegetables, then bring the soup to a boil. Reduce heat to low, cover, and simmer for about 30 minutes, until the vegetables are fully tender.
Step 7: In the last 5-10 minutes of simmering, stir the shredded chicken back into the pot. Adjust seasoning with additional salt and pepper if needed.
Step 8: Serve hot, garnished with fresh chopped parsley if desired.

Tips & Variations

For extra flavor, add a few sprigs of fresh thyme or rosemary while simmering the broth.
Swap out chicken thighs for bone-in chicken breasts if preferred, but adjust cooking time accordingly.
For a gluten-free version, ensure your broth and seasonings contain no added gluten.
Add cooked noodles or rice in the last few minutes for a heartier soup.

Storage

Store leftover chicken soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over medium heat until heated through. You can also freeze the soup for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with clear chicken soup that has shredded white chicken pieces spread evenly throughout. Bright orange carrot slices and pale green celery chunks are mixed in, floating in the light broth. A silver spoon rests inside the bowl, partially submerged in the soup. The bowl sits on a white marbled surface next to a small wooden bowl with coarse salt, and a woman's hand is holding a red and white striped cloth nearby. Another bowl of the same soup is partially visible in the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute bone-in chicken breasts for thighs. Keep in mind that breasts may cook faster, so adjust simmering time to avoid overcooking.

Should I peel the carrots and onions?

Peeling the carrots and onions ensures a cleaner flavor and smoother texture, but you can leave the peel on if the vegetables are well-washed and organic.