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Savory Chicken Soup

Course Soup
Prep Time 15 minutes
Cook Time 2 hours 30 minutes

Ingredients

  • 3 tablespoons olive oil
  • 1 leek halved and thinly sliced
  • 1 large red onion diced
  • 1/2 teaspoon salt
  • 3 ribs celery sliced into 1/2 inch pieces
  • 3 large carrots sliced into 1/4 inch medallions
  • 1 teaspoon sage
  • 1 tablespoon thyme
  • 1 teaspoon garlic powder
  • 4 tablespoons worcestershire sauce
  • 3 bay leaves
  • 8 chicken thighs bone in skin on
  • 1 48-ounce container chicken stock
  • 1 lemon juiced
  • salt and pepper to taste

Instructions

  • In a large stockpot or dutch oven, heat olive oil over medium heat while slicing the leek.
  • When oil is warm, add the leek and saute for a few minutes while dicing the onion.
  • Add onion to the pot with the salt and sweat while chopping the carrots and celery.
  • Add carrots, celery, sage, thyme, garlic powder, and worcestershire sauce. Stir to combine.
  • Add bay leaves, chicken thighs, broth, and lemon juice. Cover, reduce heat, and simmer for 90 minutes.
  • After 90 minutes, remove chicken to a plate. Remove skin and bone and dice or shred chicken. Return to pot and cook an additional 30 minutes or until carrots and celery are at desired tenderness.
  • Remove bay leaves and taste for seasoning.