winter chicken soup recipe

Winter chicken soup is more than a comfort food. It’s a way to slow down, to connect with the simple act of making something nourishing from scratch. The process is humble but the result, a bowl of warm, tender chicken and bright vegetables, feels like a small victory against the cold.

Why I Keep Coming Back to This Recipe

It’s the first thing I turn to when I need comfort and clarity. The slow simmering process clears my mind, and the aroma fills the house with a sense of calm. No matter how busy or chaotic life gets, this soup reminds me to slow down and enjoy simple, honest nourishment.

Breaking Down the Essentials

• Chicken thighs: They’re forgiving and stay moist, making the soup rich. Swap with chicken breasts for a leaner version, but watch out for dryness.: The backbone of the soup, offering deep flavor and tender bites.
• Carrots: Sweet and slightly earthy, they brighten the broth. Use parsnips for a rooty twist or omit for a lighter broth.: Adds color and sweetness that balances savory.
• Celery: Crunchy and aromatic, it adds freshness. Try fennel for a subtle licorice note or skip if you dislike its flavor.: The classic base flavor that ties everything together.
• Herbs: Thyme and bay leaves are staples for depth. Substitute with rosemary or oregano if you prefer a different herbal note.: They infuse the broth with fragrant, savory layers.
• Chicken stock: The foundation, rich and savory. Use homemade for depth, or a good quality store-bought.: The liquid canvas that carries all flavors.

Tools of the Cozy Trade

• Large heavy-bottomed pot: To evenly distribute heat and hold the stew.
• Sharp chef’s knife: For precise chopping of vegetables and chicken.
• Wooden spoon: To stir gently without damaging the ingredients.
• Measuring spoons and cups: To keep your seasoning on point.

Step-by-Step to a Comforting Pot of Winter Chicken Soup

Step 1: Start by gathering your ingredients—think of it as assembling a cozy team for a chilly day.

Step 2: In a large pot over medium heat, sauté chopped onions, carrots, and celery in a splash of olive oil until they soften and smell sweet, about 8 minutes.

Step 3: Add chicken thighs (bone-in for flavor, skinless if you want less fat) and brown them for about 5 minutes each side, until golden and slightly crisp.

Step 4: Pour in enough chicken stock to cover the ingredients, then toss in herbs like thyme and a bay leaf. Bring to a gentle simmer, about 90°C / 194°F, and cook for 45 minutes.

Step 5: Remove the chicken, shred it, and return it to the pot. Season with salt and pepper, then let it simmer for another 10 minutes to meld the flavors.

Cooking Checks to Keep You on Track

• Onions should be translucent and fragrant before adding chicken.
• Chicken thighs should be browned but not burnt, with a deep, savory aroma.
• Soup should be simmering gently, not boiling vigorously, to keep flavors intact.
• The shredded chicken should be tender and moist, not dry or stringy.

Common Mistakes and How to Fix Them

• Too thick or gloopy.? Add a splash of water and simmer longer if soup is too thick.
• Crowding the ingredients.? Don’t overload the pot; cook in batches if necessary.
• Over or under-cooking the chicken.? Adjust the heat if ingredients aren’t browning or are burning.
• Too greasy or cloudy broth.? Skim off excess foam or fat for a cleaner broth.

Winter Chicken Soup

This hearty winter chicken soup combines tender chicken thighs with sweet carrots, crunchy celery, and aromatic herbs, simmered slowly to develop a rich, comforting broth. The process involves sautéing vegetables, browning chicken, and slow simmering to achieve a tender, flavorful dish with a clear, inviting appearance. It’s a cozy, nourishing bowl perfect for chilly days, with a bright, bright broth and succulent chicken pieces.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 4 pieces chicken thighs (bone-in, skinless preferred) for flavor and tenderness
• 2 large carrots peeled and chopped
• 2 stalks celery chopped
• 1 large onion diced
• 2 tablespoons olive oil
• 6 cups chicken stock preferably homemade or good quality store-bought
• 2 sprigs thyme fresh
• 1 bay leaf bay leaf
• to taste Salt and pepper for seasoning

Equipment

• Large heavy-bottomed pot
• Sharp chef’s knife
• Wooden spoon
• Measuring spoons and cups

Method

 

1. Place your large pot on the stove and add the olive oil over medium heat. Once shimmering, add the diced onion, chopped carrots, and celery. Sauté for about 8 minutes, stirring occasionally, until the vegetables soften, release their aroma, and become slightly translucent.
   
2. Push the vegetables to the sides of the pot and place the chicken thighs in the center. Let them brown undisturbed for about 5 minutes per side, until golden and slightly crisp, then flip to brown the other side. The meat should develop a deep, rich aroma.
   
3. Pour in the chicken stock, ensuring it covers all the ingredients. Add the sprigs of thyme and the bay leaf. Bring the mixture to a gentle simmer, just below boiling, and let it cook uncovered for about 45 minutes. During this time, the broth will deepen in flavor and the chicken will become tender.
   
4. Remove the chicken thighs from the pot and place them on a cutting board. Once cool enough to handle, shred the meat into bite-sized pieces using two forks. Discard the bones and herbs.
   
5. Return the shredded chicken to the pot and stir to combine. Season with salt and pepper to taste, then let the soup simmer for another 10 minutes so the flavors meld and the chicken reheats thoroughly.
   
6. Taste the broth and adjust the seasoning if needed. The vegetables should be tender, the chicken moist, and the broth clear and fragrant. Serve hot in bowls, enjoying the comforting aroma and nourishing warmth.