Chicken Soup Recipe

I grew up on a big pot of chicken soup that simmered all Sunday afternoon — the kind that smells like comfort the second you walk in the door. This homemade chicken soup uses bone-in, skinless thighs for deep flavor and a rich broth, brightened with lemon and fresh parsley. It’s ideal for weeknight dinners, sick-day recovery, or when you need a bowl of something reliably soothing and nourishing.

What makes this recipe special

This chicken soup balances a homey, slow-simmered broth with a bright finish from lemon and fresh parsley. Using bone-in thighs gives you more gelatin and mouthfeel than boneless meat, while keeping the skin off reduces excess fat. The separate pot technique—making a clear broth and cooking a mirepoix in another pot—helps preserve clarity and concentrates flavor in the vegetables.

"Perfectly balanced—comforting broth, tender shredded chicken, and vegetables that hold their texture. A family staple every winter."

Reasons to try it:

• Quick-ish: active hands-on time is low; the broth simmers while you prep vegetables.
• Budget-friendly: thighs are economical and flavorful.
• Kid-approved: mild, familiar flavors make it a hit with picky eaters.
• Flexible: adds noodles, rice, or dumplings to stretch servings.

Step-by-step overview

• Make a flavorful broth by simmering bone-in thighs in cold water until cooked through.
• Cook a classic mirepoix (onion, carrots, celery) in olive oil until softened and fragrant.
• Strain the broth into the vegetables, shred the chicken, then combine.
• Finish with lemon juice and simmer until vegetables are tender. Return chicken near the end so it stays tender.
• Season and garnish with parsley before serving.

Gather these items

• 10–12 bone-in skinless chicken thighs (about 3–4 pounds)
• 3 quarts cold water
• 1 tablespoon olive oil
• 2 yellow onions, peeled and diced
• 8 large carrots, peeled and chopped
• 6 ribs celery, chopped
• 5 cloves garlic, minced
• 2 teaspoons salt (plus more to taste)
• 1 teaspoon black pepper
• Juice from 1 lemon
• 2 bay leaves
• Fresh chopped parsley (for garnish)

Substitution notes:

• Boneless thighs or a mix of thighs and breasts can be used, but broth will be lighter.
• Use low-sodium broth instead of water for a shortcut—skip extra salt until the end.
• Add egg noodles or rice at the end if you want a heartier soup.

How to prepare it

1. Make the broth: Place the bone-in chicken thighs in a large stockpot. Pour in 3 to 4 quarts of cold water and bring to a boil. Cover, then reduce heat to low and simmer for 30–45 minutes, until the chicken is cooked through.
2. Cook the vegetables (mirepoix): While the broth simmers, heat 1 tablespoon olive oil in a large pot or Dutch oven over medium. Add the diced onions and cook, stirring often, for 4–5 minutes until translucent.
3. Add carrots and celery to the onions. Cook, stirring frequently, for 10–15 minutes until softened. In the last 2 minutes, stir in the minced garlic, 2 teaspoons salt, 1 teaspoon pepper and the bay leaves. If the veg begin to brown too quickly, lower the heat to medium-low.
4. Strain the broth: When the chicken is done, remove the pot from heat. Use tongs to transfer the chicken to a cutting board and let it cool. Carefully strain the broth through a fine-mesh strainer into the pot with the vegetables.
5. Shred the chicken: When cool enough to handle, shred the meat with two forks (or your hands). Discard bones.
6. Simmer: Add the lemon juice to the pot. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 30 minutes or until the vegetables are tender. In the last 5–10 minutes of simmering, return the shredded chicken to the pot to warm through.
7. Serve: Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh chopped parsley and ladle into bowls.

Best ways to enjoy it

• Classic: Serve with crusty bread or a warm baguette to soak up the broth.
• Comfort combo: Pair with grilled cheese or a sage and buttered biscuit.
• For kids: Add small egg noodles during the last 6–8 minutes of simmering so they don’t get mushy.
• Lighter option: Serve over steamed rice or cauliflower rice for a low-carb meal.
• Garnish ideas: Extra lemon wedges, chopped dill, or a drizzle of extra-virgin olive oil.

Storage and reheating tips

• Refrigerator: Cool soup to room temperature (no longer than 2 hours), then store in airtight containers for up to 3–4 days.
• Freezer: Freeze in portions for up to 3 months. Use freezer-safe containers or heavy-duty zip-top bags—leave room for expansion.
• Reheating: Thaw overnight in the refrigerator. Reheat on the stovetop over medium heat until steaming, or microwave in 1–2 minute bursts, stirring between intervals. Reheat to at least 165°F (74°C) for safety.
• Note: If you plan to freeze, reserve any added noodles or rice and store separately; they can become soft when frozen and reheated.

Pro chef tips

• Don’t boil aggressively: A gentle simmer keeps the broth clear and the meat tender.
• Skim foam: During the first 10 minutes of simmering, skim off any foam that rises to the surface for a cleaner-tasting broth.
• Save the carcass: If you want an even richer stock, simmer the cooked bones longer (1–2 hours) with aromatics.
• Timing the chicken: Return shredded chicken in the final 5–10 minutes to avoid drying it out.
• Adjust acidity: The lemon brightens the soup; add more (a teaspoon at a time) if the broth tastes flat.
• Make-ahead hack: Prepare the broth a day ahead—store refrigerated and remove solidified fat for a cleaner soup.

Creative twists

• Noodle soup: Add egg noodles or thin pasta during the last 6–8 minutes of cooking.
• Immune-boosting: Add sliced ginger and turmeric while simmering for warmth and depth.
• Latin-inspired: Stir in chopped cilantro and a few dashes of cumin; finish with lime instead of lemon.
• Gluten-free: Use rice or gluten-free pasta, and verify broth if using store-bought.
• Vegetarian take: Swap chicken for mushrooms and vegetable stock; add white beans for protein.
• Dumplings: Drop spoonfuls of simple biscuit-style dumplings into simmering soup and cook until fluffy.

Helpful answers

Q: How long does this recipe take start-to-finish?
A: Active prep is about 20–30 minutes. Simmering the broth takes 30–45 minutes and the final simmer is another 30 minutes, so plan for roughly 1.5–2 hours total, much of it unattended.

Q: Can I use boneless chicken thighs or breasts instead?
A: Yes. Boneless thighs will cook faster and the broth will be lighter. If using breasts, watch cooking time to avoid drying; consider poaching and pulling them earlier in the process.

Q: Is the lemon necessary?
A: Lemon brightens and balances the broth. You can omit it, but the soup will be less vibrant. A splash of white wine vinegar is a fine substitute.

Q: Can I make this in an Instant Pot?
A: Yes. Use the sauté function for the mirepoix. For the broth, pressure cook bone-in thighs with water for 20–25 minutes and natural release. Strain, shred chicken, then combine and simmer briefly.

Q: How do I keep the soup clear and not greasy?
A: Use skinless thighs (as in this recipe), simmer gently, and refrigerate overnight—solidified fat can be skimmed and discarded. Skimming foam during the first boil also helps.

Conclusion

If you enjoy a classic, nourishing bowl of chicken soup with bright lemon notes and tender shredded meat, this recipe is a dependable go-to. For more variations and step-by-step photos, check out Downshiftology’s Ultimate Chicken Soup and The Forked Spoon’s Best Chicken Soup Recipe. These resources are great for additional techniques and inspiration.

Chicken Soup

A comforting and nourishing chicken soup made with bone-in thighs, fresh vegetables, and brightened with lemon and parsley.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 8 servings

Course: Main Course, Soup

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

For the Broth

• 10–12 pieces bone-in skinless chicken thighs about 3–4 pounds
• 3 quarts cold water
• 2 teaspoons salt plus more to taste
• 1 teaspoon black pepper
• Juice from 1 lemon lemon
• 2 bay leaves bay leaves

For the Mirepoix

• 1 tablespoon olive oil
• 2 pieces yellow onions, peeled and diced
• 8 large carrots, peeled and chopped
• 6 ribs celery, chopped
• 5 cloves garlic, minced

For Garnish

• Fresh to taste chopped parsley for garnish

Method

 

Make the Broth

1. Place the bone-in chicken thighs in a large stockpot. Pour in 3 to 4 quarts of cold water and bring to a boil. Cover, then reduce heat to low and simmer for 30–45 minutes, until the chicken is cooked through.

Cook the Vegetables (Mirepoix)

1. While the broth simmers, heat 1 tablespoon olive oil in a large pot or Dutch oven over medium. Add the diced onions and cook, stirring often, for 4–5 minutes until translucent.
2. Add carrots and celery to the onions. Cook, stirring frequently, for 10–15 minutes until softened. In the last 2 minutes, stir in the minced garlic, 2 teaspoons salt, 1 teaspoon pepper and the bay leaves.

Strain the Broth

1. When the chicken is done, remove the pot from heat. Use tongs to transfer the chicken to a cutting board and let it cool. Carefully strain the broth through a fine-mesh strainer into the pot with the vegetables.

Shred the Chicken

1. When cool enough to handle, shred the meat with two forks (or your hands). Discard bones.

Simmer

1. Add the lemon juice to the pot. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 30 minutes or until the vegetables are tender.
2. In the last 5–10 minutes of simmering, return the shredded chicken to the pot to warm through.

Serve

1. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh chopped parsley and ladle into bowls.

Notes

Serve with crusty bread, pair with grilled cheese, or customize with noodles for kids. Refrigerate leftovers for up to 3–4 days or freeze for up to 3 months.