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–+ servings
hearty chicken thigh soup

Chicken Thigh Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Main
Cuisine American
Servings 4 servings

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

For a richer flavor, consider using homemade chicken broth or adding a splash of lemon juice for a hint of freshness. Adjust seasoning to taste and feel free to add other vegetables like potatoes or mushrooms for variety.
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