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Golden chicken broth with visible thyme sprigs and lemon slices in a white ceramic bowl on a linen napkin

Golden Lemon Thyme Chicken Broth (Slow Simmered)

A clear, gently simmered chicken broth built with lemon peel, fresh thyme, and simple aromatics, ready in about 3 hours.
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Prep Time 15 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 1.5 kg bone-in, skin-on chicken thighs and drumsticks
  • 2.5 liters cold water / 10 cups
  • 2 carrots medium; cut into chunks
  • 2 celery stalks cut into chunks
  • 1 yellow onion quartered
  • 4 garlic cloves smashed
  • 6 fresh thyme sprigs to 8; plus more for serving
  • 2 bay leaves
  • 1 tsp black peppercorns
  • 1 lemon peel lemon, peeled in strips; avoid the white pith
  • 2 tbsp lemon juice from the peeled lemon
  • 1.5 tsp salt plus more to taste
  • fresh parsley small handful, chopped; for serving, optional

Method
 

Build the Broth
  1. Place the chicken thighs and drumsticks in an 8-qt / 7.5 L stockpot. Add the cold water and bring to a gentle boil over medium-high heat, skimming off any foam that rises to the top.
  2. Reduce the heat to low so the liquid barely bubbles. Add the carrots, celery, onion, garlic, thyme sprigs, bay leaves, and peppercorns.
  3. Simmer uncovered for 45 minutes, until the chicken is cooked through and reaches 165 F / 74 C on an instant-read thermometer. Lift the chicken pieces out with tongs onto a plate and let them cool slightly.
  4. Once cool enough to handle, pull the meat from the bones and set the shredded chicken aside. Return the bones and skin to the pot, this is where the deeper flavor comes from.
  5. Add the strips of lemon peel, keeping the white pith out since it turns the broth bitter. Continue simmering, uncovered, for 2 more hours, skimming any foam or fat every 30 minutes or so.
  6. Strain the broth through a fine-mesh sieve into a large bowl or second pot, pressing gently on the solids to release the last bit of liquid. Discard the solids.
  7. Stir in the lemon juice and salt. Taste and adjust, broth needs more salt than you'd think once it's sitting in a bowl instead of a pot.
  8. Return the shredded chicken to the strained broth and warm through for 2 to 3 minutes.
  9. Ladle into bowls, top with fresh thyme leaves, a thin lemon slice, and chopped parsley if using. Serve hot.

Notes

  • Keep the simmer gentle, a hard boil clouds the broth.
  • Skim foam in the first 20 minutes for a cleaner broth.
  • Avoid the white lemon pith, it turns the broth bitter.
  • Chill the strained broth before skimming fat if you want it leaner.
  • Save the cooked, shredded chicken for tacos or salads if you don't add it back.