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Gluten-Free Chicken Soup

This gluten-free chicken soup features tender bone-in chicken thighs simmered with carrots, celery, and garlic in a savory chicken broth. The soup develops a clear, vibrant flavor with a comforting, hearty texture, finished with fresh herbs and a squeeze of lemon for brightness. It's a wholesome, customizable dish perfect for cozy days or a quick nourishing meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces bone-in chicken thighs skin on for added flavor
  • 2 medium carrots peeled and diced
  • 2 stalks celery trimmed and diced
  • 3 cloves garlic minced
  • 4 cups chicken broth low-sodium preferred
  • 2 tablespoons fresh parsley chopped, for garnish
  • 1 teaspoon thyme dried or fresh
  • 1 tablespoon lemon juice freshly squeezed
  • 1 tablespoon olive oil for sautéing
  • to taste salt and pepper

Equipment

  • Large soup pot
  • Sharp Knife
  • Wooden spoon
  • Ladle

Method
 

  1. Heat the large soup pot over medium heat and add a tablespoon of olive oil. Once shimmering, place the bone-in chicken thighs skin side down and cook until browned, about 5-7 minutes. Turn and brown the other side for another 5 minutes, then remove and set aside.
  2. Add diced carrots, celery, and a pinch of salt to the same pot. Sauté the vegetables, stirring occasionally, until they begin to soften and become fragrant, about 5 minutes. They should develop a light caramel color and smell sweet and earthy.
  3. Stir in the minced garlic and cook for about 1 minute until fragrant, stirring constantly to prevent burning. You’ll notice a burst of aroma as the garlic releases its scent.
  4. Pour in the chicken broth and bring the mixture to a gentle simmer. Return the browned chicken thighs to the pot, skin side up, nestling them into the vegetables. Cover the pot and let everything simmer gently for 20 minutes, allowing the flavors to meld and the chicken to cook through.
  5. After simmering, remove the chicken thighs and set aside to cool slightly. Shred the meat into bite-sized pieces, discarding the bones and skin. Return the shredded chicken to the pot.
  6. Add dried thyme and adjust the seasoning with salt and pepper to taste. Let the soup simmer uncovered for another 10 minutes to deepen the flavors and slightly thicken the broth.
  7. Finish the soup by stirring in freshly squeezed lemon juice for a lively, zesty note. Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice as desired.
  8. Ladle the hot soup into bowls, garnishing each with chopped fresh parsley for a pop of color and freshness. Serve immediately and enjoy the comforting, vibrant flavors.

Notes

For an extra depth of flavor, you can roast the chicken thighs before adding them to the soup. Feel free to customize with your favorite herbs or add a splash of hot sauce for a spicy kick.