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Hearty Protein Chicken Soup

This chicken soup combines tender chicken thighs with fresh vegetables like carrots and onions, simmered in a flavorful broth. The final dish has a comforting, thickened appearance with a rich aroma, brightened by lemon juice and fresh herbs. It’s a nourishing, protein-packed meal with a warm, inviting texture.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 4 pieces chicken thighs bone-in, skinless recommended
  • 2 medium onions diced
  • 3 large carrots peeled and sliced
  • 4 cups chicken broth
  • 1 tablespoon olive oil
  • 1 lemon lemon fresh juice
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon dried thyme
  • to taste Salt and pepper

Equipment

  • Large heavy-bottomed pot
  • Sharp knife
  • Wooden spoon
  • Meat thermometer

Method
 

  1. Heat the large pot over medium heat and add the olive oil. Once shimmering, place the chicken thighs in the pot and sear for about 5 minutes per side until golden brown. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
  2. Add diced onions and sliced carrots to the pot around the chicken. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and release their aroma.
  3. Pour in the chicken broth, bringing the mixture to a gentle simmer. Cover the pot and let everything cook on low heat for about 45 minutes, allowing the flavors to meld and the chicken to become tender.
  4. Carefully remove the chicken thighs from the pot and shred the meat with two forks. Return the shredded chicken to the soup.
  5. Squeeze fresh lemon juice into the soup and stir in chopped parsley and dried thyme. Season with salt and pepper to taste, adjusting as needed.
  6. Let the soup rest for about 10 minutes to allow the flavors to develop further. Give it a gentle stir before serving hot, garnished with extra herbs if desired.