winter chicken soup recipe

There’s something about making chicken soup in winter that feels like a small act of rebellion against the cold. It’s simple, honest food, but I love how it transforms humble ingredients into a warm, satisfying bowl. Each time I make it, I think about how it’s the kind of dish that gathers people around the table.

Why I keep coming back to this soup

Every spoonful reminds me of winter nights spent around a table. It’s honest, filling, and versatile enough to adapt with whatever’s in the fridge. Plus, it always feels like a warm hug after a long day, no matter how chaotic outside.

Breaking down the ingredients

• Chicken pieces:: I prefer bone-in thighs for flavor, but breasts work too. Keep the skin on for richness.
• Carrots:: Sweet, slightly earthy, add texture and color. Use smaller ones for quicker cooking.
• Onions:: Laminated for sweetness, they form a flavorful base. Yellow or white, your call.
• Herbs:: Thyme and parsley brighten the broth; fresh is best, but dry works in a pinch.
• Broth:: Use homemade if possible. Store-bought is fine, but look for low-sodium options.
• Lemon:: A splash brightens the whole bowl, cutting through the richness.
• Salt & Pepper:: Fundamental, but crucial to balance all the flavors.

Tools and equipment for a smooth process

• Large heavy-bottomed pot: For even heat distribution and slow simmering.
• Sharp knife: To chop vegetables and shred chicken cleanly.
• Wooden spoon: Stirring and tasting without scratching your pot.
• Measuring spoons and cups: To keep seasoning and liquids balanced.
• Ladle: Serving the soup without splashes.

Step-by-step guide to a soul-warming winter chicken soup

Step 1: Start by gathering your ingredients and equipment. It’s all about the prep now.

Step 2: In a large pot, heat some oil over medium heat—look for a gentle sizzle, not a crackle.

Step 3: Add chopped onions and carrots, sauté until they soften and smell sweet, about 5 minutes.

Step 4: Drop in the chicken pieces, skin side down, and sear until golden, about 7-8 minutes.

Step 5: Pour in broth, add herbs, and bring to a boil. Reduce to a simmer, cover, and cook gently for 45 minutes.

Step 6: Check the chicken’s doneness: it should be tender and easy to shred. If it’s tough, cook a bit longer.

Step 7: Remove the chicken, shred it, then return it to the soup.

Step 8: Taste and adjust salt, pepper, or herbs. Let it sit for 5 minutes before serving.

Cooking checkpoints to keep in mind

• Ensure the chicken is cooked through and easily shreddable.
• The broth should be clear and aromatic, not cloudy or overly greasy.
• Vegetables should be tender but not mushy, holding their shape and flavor.

Common mistakes and how to fix them

• Letting broth get greasy and murky.? Skim excess fat with a spoon during simmering to keep broth clear.
• Over-salting early; flavor intensifies as it cooks.? Adjust seasoning at the end with fresh herbs or lemon juice.
• Serving undercooked or tough chicken.? Check chicken for doneness by shredding a piece and tasting.
• Boiling too vigorously.? Keep heat moderate; a rolling boil can toughen chicken.

Hearty Winter Chicken Soup

This comforting chicken soup is made by simmering bone-in chicken thighs with aromatic vegetables and herbs, resulting in a clear, flavorful broth. The tender chicken is shredded and returned to the soup, which develops a warm, inviting appearance with vibrant carrots and fragrant herbs, perfect for cozy winter nights.

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Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces bone-in chicken thighs skin on for richness
• 2 large carrots small or medium-sized, sliced
• 1 large onion laminated
• 2 sprigs fresh thyme
• 1/4 cup chopped fresh parsley
• 6 cups broth homemade or low-sodium store-bought
• 1 squeeze lemon for brightening
• to taste salt and pepper

Equipment

• Large heavy-bottomed pot
• Sharp knife
• Wooden spoon
• Measuring spoons and cups
• Ladle

Method

 

1. Gather all your ingredients and tools to start the process. Prepare the vegetables by slicing the carrots and laminating the onion thinly.
   
2. Heat a large heavy-bottomed pot over medium heat and add a splash of oil. Once shimmering, add the laminated onions and sliced carrots, sautéing until they soften and release a sweet aroma, about 5 minutes.
   
3. Place the bone-in chicken thighs skin-side down into the pot, searing until golden brown, about 7-8 minutes. You should hear a gentle sizzle and see the skin turn crispy.
   
4. Pour in the broth, then add the sprigs of thyme. Bring the mixture to a gentle boil, then reduce the heat to low, covering the pot to simmer slowly for about 45 minutes.
   
5. Check the chicken for doneness by shredding a piece with a fork; it should be tender and pull apart easily. If not, let it cook a little longer.
   
6. Remove the chicken thighs from the broth and shred the meat into bite-sized pieces, discarding the skin and bones. Return the shredded chicken to the pot.
   
7. Taste the broth and season with salt and pepper as needed. Squeeze in fresh lemon juice to brighten the flavors.
8. Let the soup sit for 5 minutes to meld the flavors, then serve hot, garnished with chopped parsley for a fresh finish.

Notes

For extra richness, you can add a splash of olive oil or a dollop of sour cream when serving. Feel free to adjust herbs and lemon to suit your taste.