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Slow-Braised Herb-Infused Chicken Soup

This chicken soup is built through a slow braising process that infuses the broth with rich herbal flavors and tender chicken. Main ingredients include bone-in chicken, aromatic vegetables, and garden herbs, resulting in a hearty, clear broth with a deep, comforting flavor and tender shredded chicken. The final dish is a soulful, aromatic soup with a bright lemon finish, perfect for cozy moments.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4
Course: Main Course
Cuisine: Homestyle
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in chicken thighs or breasts preferably with skin for more flavor
  • 1 large onion finely chopped
  • 2 large carrots peeled and sliced
  • 2 stalks celery chopped
  • 3 cloves garlic minced
  • 4 sprigs fresh thyme
  • 6 cups chicken broth low sodium preferred
  • 1 whole lemon for juice at the end
  • to taste Salt and pepper
  • 2 tablespoons olive oil

Equipment

  • Heavy-bottomed pot
  • Sharp knife
  • Wooden spoon
  • Ladle
  • Lemon squeezer

Method
 

  1. Gather all your ingredients, and chop the onion, carrots, and celery into small, even pieces.
  2. Heat the heavy-bottomed pot over medium heat and add the olive oil. Once shimmering, add the chopped onions, carrots, and celery.
  3. Sauté the vegetables for about 8 minutes, stirring occasionally, until they soften and release a sweet aroma, and the onions turn translucent.
  4. Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
  5. Place the chicken pieces into the pot, and add the fresh thyme sprigs and bay leaf. Brown the chicken for about 10 minutes, turning occasionally, until golden on all sides.
  6. Pour in the chicken broth, ensuring it covers the ingredients. Bring the mixture to a gentle simmer.
  7. Reduce the heat to low, cover the pot, and let everything braise gently for 1.5 hours. During this time, the chicken will become tender and easily shred, and the herbs will infuse the broth.
  8. Once the braising time is up, carefully remove the chicken and shred it with two forks. Taste the broth and adjust the seasoning with salt and pepper as needed.
  9. Return the shredded chicken to the pot and stir to combine. Squeeze fresh lemon juice into the soup for brightness, then stir gently.
  10. Serve the soup hot, garnished with extra herbs if desired, alongside crusty bread for a complete, soulful meal.

Notes

For extra flavor, you can roast the chicken beforehand or add a splash of white wine during braising. Skim off any excess fat before serving for a clearer broth.