Hearty Chicken Vegetable Soup

Yields: 6-8 hearty servings
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Recipe Intensity: Medium (Involves chopping, sautéing, and a longer simmering time, but the steps are straightforward).

Table of Contents

Ingredients

For the Broth and Chicken:

1.5 lbs (700g) bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
8 cups (2 quarts) cold water
1 large yellow onion, peeled and quartered
2 carrots, roughly chopped
2 celery stalks, roughly chopped
3 cloves garlic, smashed
1 bay leaf
1 teaspoon whole black peppercorns
1 tablespoon kosher salt

For the Soup:

2 tablespoons olive oil
1 large yellow onion, finely diced
3 carrots, peeled and sliced into ½-inch rounds
3 celery stalks, finely diced
2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
1 teaspoon dried oregano
8 cups of the freshly made chicken broth (from above)
1 cup corn kernels (fresh, frozen, or canned)
1 cup green beans, trimmed and cut into 1-inch pieces
½ cup fresh parsley, finely chopped
Salt and freshly ground black pepper, to taste
1 tablespoon fresh lemon juice (optional, but brightens the flavor)

Instructions

Part 1: Creating the Foundation – The Rich Broth

This first step is what sets this soup apart. By creating our own broth, we ensure a depth of flavor that store-bought stock can rarely match.

Combine and Simmer: In a large, heavy-bottomed stockpot or Dutch oven, place the chicken thighs, cold water, quartered onion, roughly chopped carrots and celery, smashed garlic, bay leaf, and peppercorns. Bring to a gentle boil over medium-high heat.
Skim and Reduce: As soon as it begins to boil, you will see a greyish foam (scum) rise to the top. Use a spoon or fine-mesh skimmer to carefully remove this foam. This step is crucial for a clear, clean-tasting broth. Once skimmed, reduce the heat to low, cover the pot, and let it simmer gently for 45 minutes.
Shred the Chicken: After 45 minutes, the chicken should be completely cooked and tender. Using tongs, carefully remove the chicken pieces and place them on a cutting board to cool. Strain the entire contents of the pot through a fine-mesh sieve into a large bowl or another pot. Discard the solids (the spent vegetables and aromatics). You should have approximately 8 cups of beautiful, golden broth. Set this broth aside. Once the chicken is cool enough to handle, shred the meat using two forks, discarding the skin and bones.

Part 2: Building the Soup – Layering the Flavors

Now, we build the soup itself, starting by sautéing fresh vegetables to create a sweet, aromatic base.

Sauté the Aromatics: Wipe out the original stockpot and return it to the stove over medium heat. Add the olive oil. Once the oil is shimmering, add the finely diced onion, sliced carrots, and diced celery. This combination is known as a mirepoix and is the flavor heart of countless soups and stews. Sauté for 6-8 minutes, stirring occasionally, until the onions have become translucent and the carrots have just begun to soften.
Bloom the Herbs: Add the fresh thyme and dried oregano to the pot and cook for another minute, stirring constantly, until the herbs are fragrant. This process, called “blooming,” unlocks their essential oils and maximizes their flavor.
Combine and Simmer Again: Pour the 8 cups of reserved homemade broth into the pot with the sautéed vegetables. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 20 minutes. This allows the diced vegetables to become perfectly tender and their flavors to meld seamlessly into the broth.

Part 3: The Final Assembly – Adding Texture and Freshness

The final step is about adding color, texture, and a burst of freshness to finish the soup.

Add the Remaining Vegetables and Chicken: Stir in the shredded chicken, corn, and green beans. Continue to simmer, uncovered, for another 10-15 minutes, or until the green beans are bright green and tender-crisp.
Season and Brighten: Turn off the heat. Stir in the vast majority of the chopped parsley, reserving a little for garnish. This is the time to taste your creation. Season diligently with additional salt and plenty of freshly ground black pepper. For a final touch of magic, stir in the tablespoon of fresh lemon juice. It won’t make the soup taste lemony, but it will lift all the other flavors and make them pop.
Serve: Ladle the hot, steaming soup into deep bowls. Garnish with the remaining fresh parsley and serve immediately. This soup pairs wonderfully with a thick slice of crusty, buttered bread for dipping.

Notes & Tips for the Perfect Pot

Customize Your Veggies: This recipe is a template. Feel free to add other vegetables like diced potatoes (add them with the carrots in Step 4), peas (stir in during the last 2 minutes of cooking), or kale (add for the last 5 minutes to wilt).
Using Pre-Cooked Chicken: To save time, you can use 3-4 cups of shredded rotisserie chicken and 8 cups of high-quality, low-sodium store-bought chicken broth. Begin the recipe at Step 4, sautéing the vegetables as directed.
Make it Ahead & Freeze: This soup tastes even better the next day after the flavors have had more time to marry. It also freezes exceptionally well. Let it cool completely, then store in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.

Nutrition Information (Per Serving, based on 8 servings)

Calories: 245 kcal
Total Carbohydrates: 15g
Dietary Fiber: 3g
Sugars: 7g
Total Fat: 11g
Saturated Fat: 2.5g
Cholesterol: 85mg
Sodium: 950mg
Protein: 22g

Note: Nutritional information is an estimate and can vary based on specific ingredients used and portion sizes.

Hayyat

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