Description
A comforting and hearty homemade chicken soup made with bone-in, skin-on chicken pieces simmered in flavorful low-sodium chicken stock, seasoned with fresh herbs and vegetables, resulting in tender shredded chicken and a rich broth perfect for any occasion.
Ingredients
Scale
Chicken and Broth
- 2 Tbsp. vegetable oil
- 2 lb. bone-in, skin-on chicken pieces, preferably a mix of thighs and breasts
- 4 tsp. kosher salt, divided
- 8 cups low-sodium chicken stock
- 2 sprigs thyme
- 1 bay leaf
Vegetables
- 1 small yellow onion, coarsely chopped (about 1 1/4 cups)
- 2 stalks celery, sliced 1/8″ thick (about 1 1/4 cups)
- 1 large carrot, peeled, halved lengthwise, sliced 1/8″ thick (about 1 cup)
Seasonings
- 1 tsp. freshly ground black pepper, plus more for serving
- 1/4 cup finely chopped fresh parsley
Instructions
- Brown the Chicken: In a large, deep pot over medium-high heat, heat the vegetable oil. Season the chicken pieces on all sides with 2 teaspoons of kosher salt. Arrange the chicken in the pot skin side down in a single layer and cook undisturbed until golden brown on one side, about 5 minutes. Flip and cook until golden brown on the other side, about 5 minutes more.
- Simmer Chicken in Broth: Add the low-sodium chicken stock, thyme sprigs, bay leaf, and 2 cups of water to the pot. Bring the mixture to a bare simmer over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until the chicken breast registers 165°F on an instant-read thermometer, about 20 to 25 minutes.
- Separate and Shred Chicken: Transfer the chicken breasts to a cutting board. Continue cooking the dark meat in the pot for about 40 minutes more. Transfer the dark meat to the cutting board and let cool for about 10 minutes. Remove the skin and bones and discard them. Shred the chicken into bite-sized pieces.
- Cook the Vegetables: Discard the thyme sprigs and bay leaf from the pot. Add the chopped onion, sliced celery, and carrot to the broth. Cook over medium-low heat, adjusting the temperature as needed to maintain a bare simmer, stirring occasionally, until the vegetables are just tender, about 7 to 8 minutes.
- Combine Chicken and Season: Stir the shredded chicken and 1 teaspoon of freshly ground black pepper into the soup. Taste and season with the remaining 2 teaspoons of kosher salt if needed.
- Serve the Soup: Divide the soup among bowls. Garnish with the finely chopped fresh parsley and additional black pepper to taste.
- Make Ahead Instructions: The soup can be made up to 5 days ahead. Store in an airtight container and refrigerate until ready to serve.
Notes
- For best flavor, use a mix of bone-in chicken thighs and breasts.
- Do not rush browning the chicken; it adds depth of flavor to the soup.
- Simmer the dark meat longer to ensure it becomes very tender and flavorful.
- Adjust salt seasoning at the end to your taste preference, especially if using salted stock.
- This soup freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
