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Smoky Citrus Chicken Soup

This chicken soup is elevated with smoky depth and bright citrus flavors, achieved through slow-simmered chicken bones, aromatic vegetables, and a splash of lemon. The final dish has a clear, golden broth with tender vegetables and shredded chicken, offering a comforting yet sophisticated texture and appearance. It’s perfect for slow, mindful evenings when you want a nourishing, flavorful bowl.
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Prep Time 15 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 35 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds chicken bones and carcass preferably with some meat attached
  • 8 cups water for simmering
  • 2 large onions chopped
  • 4 cloves garlic minced
  • 3 large carrots peeled and chopped
  • 1 lemon lemon zested and juiced
  • 1 tablespoon fresh thyme chopped
  • 2 tablespoons hot sauce optional, for added kick
  • 2 cups shredded cooked chicken from cooked chicken or rotisserie
  • fresh fresh herbs such as parsley or cilantro, chopped, for garnish

Equipment

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

Method
 

  1. Place the chicken bones in a heavy-bottomed pot and add water. Bring to a gentle simmer over medium heat, skimming off any foam that rises to the surface for about 10 minutes, then reduce to low and simmer uncovered for at least 2 hours to develop a rich broth.
  2. While the broth simmers, chop the onions and carrots into small, even pieces. Mince the garlic and zest the lemon, then set aside.
  3. In a separate pan, sauté the chopped onions, garlic, and carrots over medium heat until fragrant and the vegetables are tender, about 5-7 minutes. Add the chopped thyme and cook for another minute.
  4. Strain the broth through a fine-mesh strainer into a clean pot, discarding the solids. Return the clear broth to the stove and bring to a gentle simmer.
  5. Add the sautéed vegetables to the broth and simmer for 10 minutes, allowing flavors to meld and vegetables to soften slightly.
  6. Stir in the shredded cooked chicken, lemon juice, lemon zest, and hot sauce if using. Continue simmering for another 10 minutes, tasting and adjusting seasoning with salt or pepper as needed.
  7. Finish by sprinkling chopped fresh herbs over the soup, adding a burst of color and freshness. Serve hot, with a slice of lemon on the side if desired.

Notes

For an even richer flavor, roast the chicken bones in the oven before simmering. Feel free to add noodles or rice for a heartier version. Adjust the amount of hot sauce to your spice preference.