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Homestyle Chicken Soup

This chicken soup combines tender bone-in chicken simmered with aromatic vegetables, herbs, and a splash of lemon, resulting in a clear, flavorful broth with shredded chicken and vibrant vegetables. The dish offers a comforting, rustic appearance with a warm, inviting aroma and a satisfying, hearty texture.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6
Course: Main Course
Cuisine: Homestyle
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 kg bone-in chicken pieces preferably thighs and drumsticks
  • 2 large onions diced
  • 3 carrots carrots sliced
  • 2 stalks celery sliced
  • 3 sprigs fresh thyme with stems
  • 1 bunch parsley stems included
  • 1 bay leaf
  • 1 lemon lemon for juice
  • 2 tablespoons olive oil
  • to taste salt
  • to taste pepper

Equipment

  • Large heavy-bottomed pot
  • Fine mesh strainer
  • Sharp chef’s knife
  • Cutting board
  • Ladle

Method
 

  1. Heat the large heavy-bottomed pot over medium heat, then add the olive oil. Once shimmering, toss in the diced onions, sliced carrots, and celery. Sauté until the vegetables are fragrant and the onions are translucent, about 8 minutes, with gentle bubbling and a sweet aroma filling the kitchen.
  2. Add the bone-in chicken pieces to the pot, then pour in enough cold water to cover everything by about an inch. Bring the water to a gentle simmer, watching for foam to rise to the surface, which you should skim off with a spoon. This helps keep the broth clear and clean-tasting.
  3. Drop in the thyme sprigs, parsley stems, and bay leaf into the simmering broth. Reduce the heat to low and let everything cook gently for about 1.5 hours. During this time, the aroma will deepen, and the broth will become rich and flavorful, with the chicken becoming tender and easy to shred.
  4. Carefully remove the cooked chicken from the pot and set aside to cool slightly. Strain the broth through a fine mesh strainer into another pot or large bowl, discarding the solids and herbs. Return the strained broth to the cleaned pot.
  5. While the broth is still warm, shred the chicken meat into bite-sized pieces, discarding the bones and skin. Return the shredded chicken to the strained broth, stirring gently to combine, and season with salt and pepper to taste.
  6. Squeeze fresh lemon juice into the soup, stirring well to brighten the flavors. Taste and adjust seasoning as needed, adding more salt, pepper, or lemon for a fresh, zesty finish.
  7. Serve the hot chicken soup in bowls, garnished with a sprinkle of chopped parsley if desired. The broth should be clear, aromatic, and comforting, with tender vegetables and shredded chicken ready to enjoy.

Notes

For a richer broth, you can roast the chicken and vegetables before simmering. Feel free to add your favorite herbs or vegetables for a personalized touch.