Genuine Vintage-Style Herb & Lemon Chicken Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A comforting chicken soup featuring a handcrafted herb blend that echoes the authenticity of Martin's 1920s guitar craftsmanship, with bright lemon notes. This american-inspired soups ready in about 60 minutes pairs bone-in, skin-on chicken thighs, medium, sliced 1/4-inch thick carrots, sliced 1/4-inch thick celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, bone-in, skin-on chicken thighs
• 2 medium, sliced 1/4-inch thick carrots
• 2, sliced 1/4-inch thick celery stalks
• 1, finely diced yellow onion
• 3, minced garlic cloves
• 2 sprigs fresh thyme
• 1/4 cup, chopped fresh parsley
• 4 cups chicken broth
• 1 tbsp lemon juice
• 2 tbsp all-purpose flour
• 1/2 cup heavy cream

Instructions

1. Step 1: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 lb chicken thighs (skin-on) and cook for 5 minutes per side until golden brown, then remove and set aside.
2. Step 2: Add 2 diced carrots, 2 sliced celery stalks, 1 finely diced yellow onion, and 3 minced garlic cloves to the pot. Sauté for 5 minutes until vegetables soften and onions turn translucent.
3. Step 3: Add 2 sprigs fresh thyme, 4 cups chicken broth, and the browned chicken thighs. Bring to a gentle simmer, then reduce heat to low and cover. Simmer for 30 minutes to extract maximum flavor.
4. Step 4: Remove chicken thighs and thyme sprigs. Shred chicken meat, discarding skin and bones, and return to the pot.
5. Step 5: In a small bowl, whisk 2 tbsp all-purpose flour with 1/4 cup cold water to make a slurry. Stir slurry into the soup while simmering, then cook for 2 minutes until slightly thickened.
6. Step 6: Stir in 1/4 cup fresh parsley and 1 tbsp lemon juice, then gently fold in 1/2 cup heavy cream. Heat through for 2 minutes without boiling to preserve cream's texture.