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Smoky Citrus Chicken Soup

This elevated chicken soup combines rich, gelatinous broth made from chicken bones with smoky undertones and bright citrus notes. Layers of sautéed vegetables, fresh herbs, and a splash of lemon create a comforting yet complex final dish with a clear, flavorful broth and tender vegetables. Perfect for slow, mindful weekend cooking, it’s endlessly customizable for your taste.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds chicken bones and carcass preferably from a roasted chicken for added flavor
  • 4 cups water for simmering the broth
  • 2 large onions chopped
  • 3 cloves garlic minced
  • 3 carrots carrots firm, sliced
  • 1 lemon lemon zested and juiced
  • 1 handful fresh herbs such as parsley or cilantro, chopped
  • 1 teaspoon dried thyme
  • 1 dash hot sauce optional, for heat
  • 2 cups shredded cooked chicken from cooked chicken, for added meatiness

Equipment

  • Heavy-bottomed pot
  • Fine-mesh strainer
  • Sharp knife
  • Cutting board

Method
 

  1. Place chicken bones and carcass in a heavy-bottomed pot, cover with water, and bring to a gentle simmer. Skim off any foam that rises to the surface to keep the broth clear. Let it simmer slowly for at least 2 hours to develop deep flavor.
  2. While the broth simmers, chop onions and carrots into uniform pieces, and mince the garlic. Sauté the onions, garlic, and carrots in a separate pan over medium heat until fragrant and the vegetables are just starting to soften—this should take about 5-7 minutes and fill your kitchen with a sweet, savory aroma.
  3. Once the broth has simmered for a couple of hours, strain it through a fine-mesh strainer into another pot, discarding the solids. Return the clear broth to the stove and bring it back to a gentle simmer.
  4. Add the sautéed vegetables and shredded cooked chicken to the simmering broth. Let everything cook together gently for about 20 minutes, allowing flavors to meld and the vegetables to become tender but not mushy.
  5. Stir in lemon zest and juice, then sprinkle in fresh herbs and dried thyme. If you like a little heat, add a dash of hot sauce. Taste the broth and adjust salt or seasoning as needed—this is the moment to balance brightness and depth.
  6. Once everything is heated through and well-seasoned, ladle the soup into bowls, ensuring each serving has a good mix of broth, vegetables, and chicken. Finish with an extra squeeze of lemon or fresh herbs if desired.

Notes

For extra depth, roast the chicken bones before simmering. Feel free to swap vegetables or add noodles or rice for variation.