Homemade Chicken Soup with Fresh Vegetables and Lemon Recipe
This comforting Chicken Soup recipe features tender shredded chicken simmered in a fragrant homemade broth with a classic mirepoix of onions, carrots, and celery. Enhanced with garlic, lemon juice, and fresh parsley, this soup is perfect for a nourishing meal that warms you up from the inside out.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8-10 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken and Broth
- 10–12 bone-in skinless chicken thighs
- 3 quarts cold water
Vegetables and Seasoning
- 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 black pepper
- Juice from one lemon
- 2 bay leaves
- Fresh chopped parsley for garnish
Instructions
- Make the Broth: Place the chicken thighs in a large stockpot and add 3 to 4 quarts of cold water. Bring to a boil, then cover and reduce the heat to low. Let it simmer gently for 30-45 minutes until the chicken is cooked through and the broth is flavorful.
- Cook the Vegetables (Mirepoix): While the broth simmers, heat one tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced onions and cook, stirring often, for 4-5 minutes until they become translucent. Add the chopped carrots and celery, mixing well. Continue cooking over medium heat for 10-15 minutes, stirring frequently. In the last two minutes, stir in minced garlic, salt, pepper, and add the bay leaves. Adjust heat to medium-low if vegetables begin to brown too quickly.
- Strain the Broth: After the chicken has finished simmering, remove the pot from heat. Use tongs to transfer the cooked chicken to a cutting board to cool. Strain the broth through a fine-mesh strainer into the pot holding the sautéed vegetables, discarding solids.
- Shred the Chicken: Once the chicken has cooled enough to handle, shred it into bite-sized pieces using two forks or your hands. Set the shredded chicken aside.
- Simmer the Soup: Add the lemon juice to the pot with the broth and vegetables and bring the soup back to a boil. Reduce heat to low, cover, and simmer for 30 minutes or until the vegetables are tender. During the last 5-10 minutes, stir the shredded chicken back into the soup to heat through.
- Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle the soup into bowls and garnish with fresh chopped parsley before serving.
Notes
- Using bone-in chicken thighs adds richness and depth to the broth.
- For a clearer broth, skim off any foam or impurities that rise to the surface during simmering.
- Feel free to add other herbs like thyme or rosemary for extra flavor.
- Leftover chicken can be stored separately and added when reheating the soup.
- This soup freezes well; freeze in airtight containers for up to 3 months.
Keywords: chicken soup, homemade chicken broth, classic chicken soup, comfort food, healthy soup
