Chicken Soup

Updated at: Sat, 23 Sep 2023 05:52:35 GMT

Step 1

1. Make your broth: Since we’re not making chicken stock, this should only take about 30-45 minutes at the most. Simply add the raw chicken thighs to a large stockpot, cover with cold water, and bring to a boil. Reduce to medium-low heat and simmer until the chicken is fully cooked. If you’re short on time, skip this step and use your favorite store-bought chicken stock and add shredded rotisserie chicken.

Step 2

2. Cook the vegetables (mirepoix): While you wait for your chicken to finish cooking, cook the vegetables in a separate pot or Dutch oven set over medium heat. Cook the vegetables for 10-15 minutes or until they start to soften. Toward the end, add the salt, black pepper, bay leaves, and garlic (if using).

Step 3

Two collaged vertical images showing a large pot with cooking carrots, celery, garlic, salt, pepper, and two bay leaves.

Step 4

3. Strain the broth: Once the chicken is fully cooked, carefully remove the chicken from the pot and strain the broth through a fine-mesh strainer into the same pot containing the vegetables.

Step 5

4. Shred the chicken once it is cool enough to handle. Do not return the chicken to the pot.

Step 6

5. Simmer & serve: Simmer for 30 minutes, or until the vegetables are fully cooked and tender. In the last 10 minutes, add the shredded chicken and lemon juice and season to taste.

Step 7

Large white pot filled with homemade chicken soup recipe made with chicken, carrots, celery, and broth.

Step 8

To freeze, allow your soup to cool at room temperature before transferring to the refrigerator to cool completely. Next, transfer to freezer-friendly containers or double-bag in freezer-friendly zip-lock bags. Remove most of the air, leaving just a small amount of space to allow the liquid to expand as it freezes.

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