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.
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
Instructions
Soup Base
- Heat olive oil over medium in a large stockpot until shimmering.
- Add onion, carrots, and celery. Cook 6 minutes until golden edges and soft bubbling.3 tbsp olive oil, 1 onion, 3 carrots
- Stir in garlic and ginger; cook 1 minute until fragrant.3 celery stalks, 4 cloves garlic
Broth and Chicken
- 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
- Add chicken thighs, cover, and simmer 30 minutes until meat is tender and reaches 165°F.1 tsp salt
- Remove chicken, shred, discard bones and skin, then return meat to the soup.1 tsp salt
Finishing
- 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.