Imagine the comforting aroma of Chicken Thigh Soup simmering on your stovetop, filling your kitchen with warmth and inviting scents.
This dish is as simple to make as it’s cozy to enjoy, making it a beloved favorite for chilly evenings.
Watch as the ingredients transform into a flavorful, hearty meal that promises to nourish both body and soul.
Let’s bring this delightful dish to life and savor the comfort it offers.
Kitchen Tools Required
- 1 large pot
- 1 sharp knife
- 1 cutting board
- 1 ladle
- 1 measuring cup
- 1 set of measuring spoons
Ingredients
- 4 pieces chicken thighs, bone-in and skin-on
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 large carrots, sliced
- 2 stalks celery, sliced
- 8 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Chicken Thigh Soup, follow this timeline:
- Reading and Preparation (5 minutes)
- Read through the entire recipe and instructions to understand the process.
- Gather all ingredients and equipment.
- Prep Work (15 minutes)
- Dice the onion.
- Mince the garlic.
- Slice the carrots and celery.
- Measure out olive oil, salt, pepper, thyme, rosemary, and frozen peas.
- Cooking (45 minutes)
- 0-5 minutes: Heat olive oil in a large pot over medium heat.
- 5-15 minutes: Brown chicken thighs on both sides, then remove and set aside.
- 15-25 minutes: Sauté onion, garlic, carrots, and celery until softened.
- 25 minutes: Pour in chicken broth and bring to a simmer.
- 25-30 minutes: Return chicken thighs to the pot and season with salt, pepper, thyme, and rosemary.
- 30-60 minutes: Cover and simmer for 30 minutes until chicken is cooked through.
- Shredding and Finishing (10 minutes)
- 60-65 minutes: Remove chicken thighs, discard skin and bones, and shred the meat.
- 65-70 minutes: Return shredded chicken to the pot, stir in frozen peas, and cook for an additional 5 minutes.
- Resting and Serving (10 minutes)
- 70-80 minutes: Remove from heat and let rest for 10 minutes.
- 80 minutes: Sprinkle with fresh parsley before serving.
Adjust the steps as necessary, especially if you need more time for certain tasks.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add chicken thighs to the pot and cook until browned on both sides.
Remove chicken from the pot and set aside.
Add onion, garlic, carrots, and celery to the pot and sauté until softened.
Pour in chicken broth and bring to a simmer.
Return chicken thighs to the pot and season with salt, pepper, thyme, and rosemary.
Cover and simmer for 30 minutes until chicken is cooked through.
Remove chicken thighs, discard skin and bones, and shred the meat.
Return shredded chicken to the pot.
Stir in frozen peas and cook for an additional 5 minutes.
Remove from heat and let rest for 10 minutes.
Sprinkle with fresh parsley before serving.
Serving Tips
- Crusty Bread: Pair with a slice of warm crusty bread to soak up the flavorful broth.
- Side Salad: Accompany with a light mixed greens salad for added freshness and crunch.
- Rice or Quinoa: Serve over a bed of rice or quinoa for a more filling meal.
- Grilled Vegetables: Add a side of grilled vegetables for extra nutrients and vibrant flavors.
- Mashed Potatoes: Enjoy with creamy mashed potatoes for a comforting, hearty combination.
Storage
To store Chicken Thigh Soup, allow it to cool completely.
Then, transfer to airtight containers.
Refrigerate for up to 3 days.
Alternatively, you can freeze it for up to 3 months.
Reheat thoroughly before serving.
Freezing
To freeze Chicken Thigh Soup, cool it completely.
Transfer to airtight containers and leave space for expansion.
Label with the date.
Freeze for up to three months for peak quality.
Reheating
When reheating chicken thigh soup, gently warm it on the stovetop over low heat.
Stir occasionally. Avoid boiling to preserve flavor and texture.
Alternatively, microwave on medium power, covered.
Final Thoughts
Chicken Thigh Soup is a comforting and hearty dish that’s perfect for any season.
This recipe isn’t only easy to follow, but it also allows for customization to suit your taste.
The combination of tender chicken, savory broth, and fresh vegetables creates a delicious and satisfying meal.
Whether you’re making it for a family dinner or a cozy night in, this soup is sure to please.
Don’t hesitate to experiment with additional ingredients or spices to make it your own.
Enjoy the warmth and flavor of this classic soup, and savor every spoonful.
Frequently Asked Questions
Can I Substitute Chicken Breasts for Chicken Thighs?
You can substitute chicken breasts for thighs. Use 4 boneless, skinless breasts. Sear them until golden, ensuring even cooking. Breasts may dry out faster, so monitor internal temperature, aiming for 165°F. Adjust seasoning for taste balance.
Is It Possible to Make This Soup in a Slow Cooker?
Yes, you can make this soup in a slow cooker. Brown the chicken first, then transfer ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adjusting seasoning as needed.
What Can I Use Instead of Olive Oil?
You can substitute olive oil with 1 tablespoon of canola oil or vegetable oil for similar cooking properties. Make certain you maintain the same temperature control when sautéing ingredients to achieve the desired texture and flavor.
How Can I Make This Soup Spicy?
To make it spicy, add 1-2 teaspoons of cayenne pepper or red pepper flakes during step 6. For extra heat, incorporate 1 diced jalapeño or serrano pepper with the onions, garlic, carrots, and celery in step 4.
Are There Vegetarian Alternatives for This Recipe?
Replace chicken thighs with 2 cups of chickpeas for protein. Use vegetable broth instead of chicken broth. Add 1/2 teaspoon smoked paprika for depth. Consider adding 2 cups of diced mushrooms for a meaty texture.
Chicken Thigh Soup
Equipment
- 1 Large pot
- 1 sharp knife
- 1 Cutting board
- 1 Ladle
- 1 measuring cup
- 1 set of measuring spoons
Ingredients
- 4 pieces chicken thighs bone-in and skin-on
- 1 tablespoon olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 2 large carrots sliced
- 2 stalks celery sliced
- 8 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 cup frozen peas
- 2 tablespoons fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chicken thighs to the pot and cook until browned on both sides.
- Remove chicken from the pot and set aside.
- Add onion, garlic, carrots, and celery to the pot and sauté until softened.
- Pour in chicken broth and bring to a simmer.
- Return chicken thighs to the pot and season with salt, pepper, thyme, and rosemary.
- Cover and simmer for 30 minutes until chicken is cooked through.
- Remove chicken thighs, discard skin and bones, and shred the meat.
- Return shredded chicken to the pot.
- Stir in frozen peas and cook for an additional 5 minutes.
- Remove from heat and let rest for 10 minutes.
- Sprinkle with fresh parsley before serving.
Notes
