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Simple Gluten-Free Chicken Soup

This hearty chicken soup is made by slow simmering tender chicken thighs with carrots, onions, and fresh herbs to develop deep, comforting flavors. The final dish features a clear broth with melt-in-your-mouth chicken, sweet vegetables, and a fragrant herb aroma, perfect for cozy, chilly days. It’s a straightforward, rustic meal that feels like a warm hug in a bowl.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken thighs boneless, skinless recommended
  • 2 large carrots peeled and chopped
  • 1 large onion diced
  • 3 sprigs fresh thyme or 1 tsp dried thyme
  • 1/4 cup fresh parsley chopped, for garnish
  • 4 cups broth vegetable or chicken broth
  • 1 tablespoon olive oil
  • to taste salt & pepper adjust at the end

Equipment

  • large heavy-bottomed pot
  • Sharp chef’s knife
  • Wooden Spoon
  • Measuring Cups and Spoons

Method
 

  1. Gather all your ingredients and set up your tools; a large heavy-bottomed pot is perfect for this soup.
  2. Heat a tablespoon of olive oil over medium heat until it shimmers and starts to smell fruity and fragrant.
  3. Add the diced onion and chopped carrots to the pot and cook, stirring occasionally, until they soften and release a sweet aroma, about 8 minutes. The vegetables should become slightly caramelized around the edges.
  4. Push the vegetables to the side of the pot, then add the chicken thighs, searing them until golden brown on all sides, about 6 minutes. You should hear a gentle sizzle and see a nice brown crust form.
  5. Pour in the broth, then add the fresh thyme sprigs. Bring the mixture to a gentle simmer, watching for small bubbles around the edges.
  6. Reduce the heat to low and let the soup simmer gently for about 30 minutes. During this time, the chicken will become tender and flavors will meld, while you can skim off any foam that rises to the surface.
  7. Remove the chicken thighs and check if they are cooked through and tender; shred or chop into bite-sized pieces. Return the chicken to the pot.
  8. Taste the broth and season with salt and pepper as needed, adjusting to your preference for a balanced flavor.
  9. Turn off the heat and let the soup rest for a few minutes; the flavors will deepen, and the herbs will infuse the broth further.
  10. Serve the soup in bowls, garnished generously with chopped fresh parsley for a burst of color and freshness.

Notes

This soup is versatile—feel free to add other vegetables or swap herbs to suit your taste. For a creamier texture, you can blend a portion of the soup and stir it back in.