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Homestyle Chicken Soup

This chicken soup is made by simmering tender chicken pieces with garlic, herbs, and vegetables, resulting in a comforting broth with soft, shredded chicken and clear vegetables. The final dish has a golden, broth-based appearance with tender meat and vegetables that easily fall apart with a gentle fork or spoon addition.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: home-style
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb bone-in chicken thighs preferably skinless for less fat
  • 4 cloves garlic minced
  • 2 carrots carrots peeled and sliced
  • 2 stalks celery sliced
  • 1 teaspoon dried thyme
  • 6 cups chicken broth
  • Salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • Sharp knife

Method
 

  1. Place the chicken thighs in a large pot and add enough water to cover them. Bring to a boil over medium-high heat, then reduce the heat and simmer for about 20 minutes until the chicken is cooked through. Skim off any foam that forms.
  2. Remove the chicken from the broth and set aside to cool slightly. Strain the broth through a fine sieve into a clean pot, discarding any solids. Return the broth to the stove and bring to a gentle simmer.
  3. While the broth simmers, shred the cooled chicken into bite-sized pieces using two forks or your fingers. Set aside.
  4. Add the minced garlic, sliced carrots, celery, and dried thyme to the simmering broth. Cook for about 15 minutes, or until the vegetables are tender and fragrant.
  5. Stir in the shredded chicken and season the soup with salt and pepper to taste. Let it simmer for another 5 minutes to meld the flavors and heat the chicken through.
  6. Taste the broth and adjust seasoning if needed. Serve the soup hot, garnished with fresh herbs if desired. Enjoy the cozy, comforting flavors in every bowl.

Notes

Optional: add chopped parsley or a squeeze of lemon for extra freshness. For a richer flavor, include a splash of olive oil when serving.