Chicken thigh soup is the ultimate comfort food. The rich, savory broth with tender bites of chicken is nourishing for the body and soothing for the soul. While it may seem intimidating to make homemade chicken soup from scratch, boiling chicken thighs is actually quite simple with the proper technique. In this comprehensive guide, I’ll walk you through the entire process of crafting a pot of homemade chicken thigh soup, from start to finish.
Choosing the Chicken Thighs
Opting for bone-in, skin-on chicken thighs is key for maximum flavor. The bones impart a richness to the broth that you just can’t achieve with boneless thighs Don’t be afraid of the skin either It helps keep the meat moist and adds subtle richness.
When selecting chicken thighs, look for pieces that are evenly sized. This allows them to cook at a uniform rate. Opt for fresh thighs whenever possible for optimal texture and flavor. However, frozen thighs can work in a pinch if thawed properly in the refrigerator overnight.
Prepping the Chicken Thighs
Give the chicken thighs a rinse under cold water to remove any debris. Use paper towels to pat them completely dry. This prevents splattering when simmering.
Trim off any large chunks of excess fat, but leave the skin intact. The skin provides flavor. Roughly chop two carrots, two celery stalks, one onion, and a few cloves of garlic. Set aside.
Seasoning the Broth
Place the chicken thighs in a large pot and add cold water to cover by 1-2 inches. Season the water generously with 2-3 teaspoons of kosher salt per pound of chicken You can’t oversalt this broth, as the chicken will absorb a lot of saltiness
For extra flavor, add any aromatics you like such as peppercorns bay leaves parsley stems, thyme sprigs, a halved lemon, etc. The options are endless. Let your imagination run wild!
Simmering the Thighs
Bring the liquid to a gentle simmer over medium heat. As scum rises, use a spoon to skim it off occasionally. This removes impurities for a cleaner broth.
Once simmering, reduce heat to low. Partially cover the pot, with the lid slightly ajar to allow steam to escape. Simmer for 45-60 minutes, until chicken is fork-tender and reaches 165°F internally.
Finishing Touches
Remove the chicken thighs from the pot and set aside. Pour the broth through a fine mesh strainer. Discard solids. Return broth to pot and add the chopped vegetables. Simmer until tender, 15-20 minutes.
While veggies cook, shred chicken thighs, discarding skin and bones. Add shredded chicken back to pot. Season to taste with salt, pepper and fresh herbs. Finish with a squeeze of lemon juice to brighten flavors.
That’s all it takes for soul-warming homemade chicken thigh soup. The secret is low and slow simmering to extract maximum flavor from the ingredients. Now that you’re armed with this easy technique, you can experiment with additions like rice, noodles, or other vegetables. Get creative and make this classic soup your own!
Helpful Tips for Perfect Chicken Thigh Soup
Follow these tips for best results when boiling chicken thighs for homemade soup:
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Choose bone-in, skin-on chicken thighs for richest flavor in the broth. Skin also prevents meat from drying out.
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Generously season poaching liquid with salt – around 2-3 tsp per pound of chicken. You can’t oversalt the broth.
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Add aromatics like bay leaves, peppercorns, carrots, onions, garlic, and fresh herbs for depth of flavor.
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Gently simmer chicken for 45-60 minutes until fork-tender and 165°F internally. Avoid boiling vigorously.
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Use a fine mesh strainer to remove solids from broth after poaching chicken. This yields a clean, non-cloudy broth.
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Shred poached chicken thighs by hand into bite-sized pieces and return to broth along with vegetables toward end of cooking.
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Finish soup with fresh herbs, lemon juice, salt, and pepper to heighten and balance flavors.
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For a thicker soup, whisk in a bit of cornstarch slurry after straining. Simmer briefly until desired consistency is reached.
Frequently Asked Questions
What’s the difference between boiling and simmering?
Boiling is when liquid is rapidly bubbling. Simmering is gentler, with small bubbles periodically breaking the surface. Simmering chicken keeps it tender.
How long should I simmer chicken thighs?
For bone-in thighs, simmer 45-60 minutes until 165°F internally and tender. Boneless takes less time, around 15-20 minutes.
Can I use chicken breasts instead of thighs?
You can, but breasts tend to dry out. Thighs hold up better to prolonged simmering and contribute more flavor.
Should I salt the poaching liquid?
Yes! Generously season the water, around 2-3 tsp salt per pound of chicken. You can’t oversalt the broth as chicken absorbs a lot.
Do thighs need to be browned first?
Browning is optional. It adds fond for flavor, but simmering alone infuses broth well. Browning after simmering also works.
Can I make the soup ahead of time?
Absolutely. Allow soup to cool completely before refrigerating for up to 4 days or freezing for up to 3 months.
The Takeaway
Homemade chicken thigh soup is simple to make when you follow a few basic steps. The keys are choosing flavorful ingredients like skin-on bone-in thighs, properly seasoning the poaching liquid, keeping the heat low, and simmering just until the chicken is cooked through and tender. With this easy technique, you can start with humble ingredients and transform them into an incredible, soul-warming soup. Experiment with different seasoning blends and vegetable additions to make this classic recipe uniquely your own.
How To Boil Chicken
- Chicken: Any cut of chicken—even a whole chicken—can be cooked using the method here, but I think chicken breasts benefit the most. If tough, dry meat is the bugbear of chicken breasts, boiling (in truth, simmering) is the solution, ensuring they remain moist and juicy.
- Broth: Boiling chicken in broth rather than water is an easy way to infuse the meat with flavor. While you’re at it, feel free to throw some aromatics into the pot. You cant go wrong with onion, celery, and carrot or a combo of ginger and scallions.
- Salt: One of the advantages of boiling/simmering chicken is that it seasons the meat inside and out, kind of like a brine. For this to happen, though, you need to use a generous hand with the salt. Starting with low-sodium chicken broth only gets you partway there—youll need to add additional salt so the cooking liquid is highly seasoned. If using water instead of broth, add 1 tablespoon of kosher salt for every quart of water.
Place the chicken in a large pot and pour broth (or water) over to cover. Season generously with salt and pepper. Starting the chicken in cold or room temperature liquid is crucial to even cooking.
Place the pot over medium-high heat and bring the liquid to a boil. Immediately reduce the heat (we dont want to actually boil the chicken!), cover the pot, and simmer until an instant-read thermometer inserted into the thickest part of the breasts registers 165°, about 10 minutes. Uncover the pot periodically to make sure the liquid is merely simmering; adjust the heat as needed.
Using tongs, transfer the chicken to a cutting board and let rest for at least 10 minutes; this resting period ensures the juices stay inside the chicken and dont run out onto your cutting board the moment you start shredding. Once the chicken is well rested, use 2 forks to shred the meat into large pieces or use your hands if smaller pieces what youre after.
Full list of ingredients and directions can be found in the recipe below.
- Start with a flavorful liquid: Sure, you could boil the chicken in water, but that seems kind of boring, right? Boiling the chicken in chicken broth is a surefire way to instantly up the flavor.
- Give it a cold start: Never add the chicken directly to boiling liquid. Instead, start the chicken in cold broth or water and heat the two simultaneously. This approach allows the chicken to cook more uniformly, preventing the outside from overcooking while the inside remains undercooked.
- Season it well: Place your chicken breasts in a large pot with a tight-fitting lid and add enough liquid to cover the chicken. Season your liquid well with salt and pepper—this is crucial. Its really no different than boiling a pot of pasta. If you have some carrots, onions, or fresh herbs you can add them to the pot as well. All of your flavor is going to come from what you put in the pot, so the more the merrier.
- Cook it gently: Despite the name, you really dont want to be boiling chicken—youll wind up with rubber chicken. Instead, once youve brought the liquid to a boil, immediately reduce the heat and cook the chicken at a simmer. Lift the lid occasionally to confirm the liquid is simmering, and adjust the heat as needed.
If you don’t use all of your chicken right away, let it cool before storing in an airtight container in the fridge for up to 4 days.
- 4 (6- to 8-oz.) boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth or water
- Kosher salt
- Freshly ground black pepper
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- Step 1 In a large pot over medium-high heat, place chicken. Pour broth over chicken to cover; generously season with salt and pepper.
- Step 2 Bring to a boil, then cover and reduce heat to medium. Let simmer until chicken is cooked through (an instant-read thermometer inserted into thickest part of breast should register 165°), about 10 minutes.
- Step 3 Transfer chicken to a cutting board and let rest 10 minutes. Shred chicken with 2 forks.
