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The Best Chicken Soup

The Best Chicken Soup

A cozy homemade chicken soup with a silky broth, tender chicken thighs, and bright herbs, developed through multiple tests to maximize flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

Soup Base
  • 3 tbsp olive oil
  • 1 onion diced
  • 3 carrots chopped
  • 3 celery stalks sliced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
Broth and Chicken
  • 8 cups chicken broth low-sodium
  • 2 bay leaves
  • 1 tsp salt
  • 0.5 tsp pepper
  • 3 lbs chicken thighs bone-in, skin-on
Finishing
  • 2 tbsp fresh parsley chopped
  • 1 tbsp lemon juice

Method
 

Soup Base
  1. Heat olive oil over medium in a large stockpot until shimmering.
  2. Add onion, carrots, and celery. Cook 6 minutes until golden edges and soft bubbling.
    3 tbsp olive oil, 1 onion, 3 carrots
  3. Stir in garlic and ginger; cook 1 minute until fragrant.
    3 celery stalks, 4 cloves garlic
Broth and Chicken
  1. Pour in chicken broth, add bay leaves, salt, and pepper. Bring to a gentle boil.
    1 tbsp fresh ginger, 8 cups chicken broth, 2 bay leaves
  2. Add chicken thighs, cover, and simmer 30 minutes until meat is tender and reaches 165°F.
    1 tsp salt
  3. Remove chicken, shred, discard bones and skin, then return meat to the soup.
    1 tsp salt
Finishing
  1. Stir in parsley and lemon juice, taste and adjust seasoning.
    0.5 tsp pepper, 3 lbs chicken thighs

Notes

Personal Testing Note (Prep): I learned that chopping all veggies uniformly ensures even cooking and tender carrot bites.
Personal Testing Note (Cooking): Midway through simmering, skim any foam for a clearer broth with silkier texture.
Personal Testing Note (Storage): Freezing in individual portions cuts reheating time and keeps the broth’s glossy surface intact.