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Lemon Herb Chicken Soup

This vibrant chicken soup combines tender shredded chicken with a bright lemon and fresh herb broth, creating a comforting yet lively dish. The soup features a hearty base of vegetables and a clear, flavorful broth that is finished with zesty lemon and aromatic herbs, resulting in a warm, inviting appearance with a fresh twist.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: Homestyle
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds bone-in chicken thighs preferably skin-on
  • 1 large onion chopped
  • 2 carrots carrots peeled and sliced
  • 2 stalks celery sliced
  • 4 cups water or chicken broth
  • 1 tablespoon olive oil
  • 1 lemon lemon zested and juiced
  • 2-3 tablespoons fresh parsley chopped
  • 1 teaspoon fresh thyme chopped
  • to taste salt and pepper

Equipment

  • Large heavy-bottomed pot
  • Sharp chef’s knife
  • Wooden spoon
  • Ladle

Method
 

  1. Heat the large pot over medium heat, then add the olive oil and let it shimmer. Place the chicken thighs in the pot, skin-side down if applicable, and brown for about 8 minutes until golden brown. Turn the pieces and cook for another 5 minutes, then remove and set aside.
  2. Add chopped onions, sliced carrots, and sliced celery to the same pot. Sauté for about 5 minutes until the vegetables are fragrant and slightly softened, with a gentle sizzle and aroma filling the air.
  3. Pour in water or chicken broth, then return the browned chicken thighs to the pot. Bring the mixture to a gentle simmer, skimming off any foam that rises to the surface. Cover partially and cook for 45 minutes, until the chicken is tender and flavors meld.
  4. Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the broth, stirring to combine.
  5. Add lemon zest and freshly chopped parsley and thyme to the soup. Stir well to incorporate the bright flavors into the broth.
  6. Juice the lemon and stir the juice into the soup. Taste and season with salt and pepper as needed, adjusting to your preference.
  7. Let the soup cook for another 10 minutes to allow flavors to meld and the lemon to brighten the broth. The soup should be clear, with tender vegetables, shredded chicken, and a fragrant, citrusy aroma.
  8. Serve the hot soup in bowls, garnished with additional herbs and a drizzle of olive oil if desired. Enjoy the comforting, lively flavors that make this chicken soup a perfect pick-me-up.

Notes

For an extra layer of flavor, you can add a bay leaf during simmering or a splash of white wine with the broth. To make it heartier, serve with crusty bread or a side salad.