My Big Fat Chicken Soup Recipe

Name: My Big Fat Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Extra virgin olive oil; 1 large onion, cut into 1/2-inch dice; 4 celery ribs, cut into 1/2-inch dice; 3 carrots, cut into 1/2-inch dice; Kosher salt; 2 cloves garlic, smashed; 2 teaspoons crushed red pepper; 1 thyme bundle, tied with butchers twine; 3 pounds bone-in chicken legs and thighs, skin and excess fat removed; 2 bay leaves; 1 lemon, halved; 1 teaspoon cinnamon; 2 grates of fresh nutmeg; Freshly ground black pepper; 1 15-ounce can white beans or chickpeas, drained and rinsed; 1 cup corn kernels (frozen is fine); 1 bunch of fresh cilantro, leaves coarsely chopped

Servings: persons

Extra virgin olive oil
1 large onion, cut into 1/2-inch dice
4 celery ribs, cut into 1/2-inch dice
3 carrots, cut into 1/2-inch dice
Kosher salt
2 cloves garlic, smashed
2 teaspoons crushed red pepper
1 thyme bundle, tied with butchers twine
3 pounds bone-in chicken legs and thighs, skin and excess fat removed
2 bay leaves
1 lemon, halved
1 teaspoon cinnamon
2 grates of fresh nutmeg
Freshly ground black pepper
1 15-ounce can white beans or chickpeas, drained and rinsed
1 cup corn kernels (frozen is fine)
1 bunch of fresh cilantro, leaves coarsely chopped

1
Coat a large stockpot with olive oil and add the onion, celery, and carrots.
2
Season with salt and bring to medium heat.
3
Cook the vegetables until they start to soften and are very aromatic, 8 to 10 minutes.
4
Add the garlic, red pepper, and thyme bundle and cook for another 2 to 3 minutes.
5
Add the chicken and bay leaves and fill the pot with enough water to cover everything; bring to a boil (BTB), then reduce to a simmer (RTS).
6
Cook for 30 minutes, then skim the scum or foam that may accumulate on the surface.
7
Squeeze the lemon halves into the soup, then drop in the halves.
8
Add the cinnamon and nutmeg and taste; season with salt if needed and let the soup simmer for another hour.
9
Take the soup off the heat and discard the lemon halves, thyme bundle, and bay leaves.
10
Remove the chicken from the broth and let it cool.
11
When the chicken is cool enough to handle, remove the bones, pull the meat into bite-size pieces, and add it back to the pot.
12
Taste the soup for seasoningit should be spicy with a bright lemony kick and a warm cinnamon flavor.
13
Add the beans to the pot along with the corn; let the soup continue to cook over low heat until the beans are warmed through.
14
Taste again for seasoning, adjust if needed, and garnish with cilantro to serve.

749

kcal

Calories

Fat

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Extra virgin olive oil, 1 large onion, cut into 1/2-inch dice, 4 celery ribs, cut into 1/2-inch dice, 3 carrots, cut into 1/2-inch dice, and more.

Yes, My Big Fat Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

My Big Fat Chicken Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions