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Healing Chicken Soup

This comforting chicken soup is built on simmered chicken thighs, tender vegetables, and aromatic herbs, resulting in a nourishing broth with shredded chicken and vibrant flavors. The process involves sautéing, simmering, and shredding, culminating in a warm, slightly cloudy, hearty dish perfect for moments of need or quiet reflection.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken thighs skinless and boneless
  • 2 large carrots peeled and sliced
  • 3 stalks celery chopped
  • 1 large onion diced
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 1 each lemon zest and juice
  • a handful fresh parsley or cilantro chopped, for garnish
  • to taste salt and pepper
  • 1 tablespoon olive oil

Equipment

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

Method
 

  1. Heat the large heavy-bottomed pot over medium heat and add a tablespoon of olive oil. Once shimmering, add diced onions and minced garlic. Sauté until fragrant and translucent, about 5 minutes, filling your kitchen with a warm aroma.
  2. Add sliced carrots and chopped celery to the pot. Cook, stirring occasionally, until the vegetables are just tender and slightly softened, about 5-7 minutes. Their colors will brighten, and the mixture will smell sweet and earthy.
  3. Pour in the chicken broth, bringing it to a gentle simmer. Carefully place the chicken thighs into the broth, making sure they are submerged. Cover the pot partially and let everything simmer gently for 30-40 minutes, skimming any foam that rises to the surface.
  4. Once the chicken is cooked through and tender, remove the thighs from the broth and set aside to cool slightly. Increase the heat slightly to bring the broth to a gentle boil.
  5. Shred the cooled chicken thighs with forks into bite-sized pieces. Return the shredded chicken to the pot, stirring to combine. Squeeze in the juice of the lemon and add lemon zest for brightness. Season with salt and pepper to taste.
  6. Let the soup rest for about 5 minutes, allowing flavors to meld and the broth to slightly thicken. Taste and adjust seasoning if necessary.
  7. Ladle the hot, nourishing soup into bowls and sprinkle generously with chopped fresh herbs. Serve immediately, enjoying the warmth and comforting aroma.

Notes

For a richer broth, you can simmer the chicken with bones or add a splash of olive oil at the end for extra richness. The soup is best enjoyed fresh but can be stored in the fridge for up to 2 days; reheat gently before serving.