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Hearty Winter Chicken Soup

This comforting chicken soup is slow-simmered with aromatic vegetables, herbs, and tender chicken to create a clear, golden broth filled with shredded meat and soft noodles or rice. The dish boasts a warm, inviting texture with a savory, herbaceous aroma that envelops you in cozy warmth. It’s a simple, adaptable recipe perfect for cold days, offering a hearty, nourishing meal.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken (preferably with bones) or chicken parts
  • 1 large onion diced
  • 2 large carrots sliced
  • 2 stalks celery sliced
  • 2 sprigs fresh thyme
  • to taste salt and pepper
  • 2 tablespoons olive oil or butter
  • 1 cup noodles or rice optional
  • 1 lemon lemon or lemon juice brightens the broth

Equipment

  • Large heavy-bottomed pot
  • Sharp knife
  • Strainer
  • Cutting board
  • Ladle

Method
 

  1. Place the whole chicken or chicken parts in a large heavy-bottomed pot and cover with cold water.
  2. Bring the water to a gentle simmer over medium heat, skimming off foam that rises to the surface, until the broth begins to clear, about 15 minutes.
  3. Meanwhile, dice the onion, slice the carrots and celery, and prepare the herbs.
  4. In a separate pan, heat olive oil or butter over medium heat and sauté the diced onion, carrots, and celery until they soften and release a sweet aroma, about 8 minutes.
  5. Add the sautéed vegetables to the simmering chicken broth along with fresh thyme and bay leaves.
  6. Reduce the heat to low and let everything simmer gently for at least 1.5 hours, until the chicken is tender and the broth is flavorful, occasionally skimming any foam.
  7. Remove the chicken from the pot and strain the broth through a fine strainer to discard herbs and impurities, then set aside.
  8. Shred the cooked chicken meat into bite-sized pieces, discarding bones and skin.
  9. Return the shredded chicken to the strained broth, add noodles or rice if using, and season with salt and pepper to taste.
  10. Cook the noodles or rice in the soup until tender, about 8-10 minutes, adjusting seasoning as needed.
  11. Finish by stirring in fresh lemon juice to brighten the flavors, then ladle into bowls and serve hot.

Notes

For an even richer broth, you can roast the chicken beforehand. Leftovers can be stored in the fridge for up to 3 days. Add noodles just before serving to prevent sogginess.