Ingredients:

  • 4 large bone-in, skinless chicken thighs (approx. 2.5 lbs / 1.2 kg)
  • 10 cups cold water (2.5 litres)
  • 2 dried bay leaves
  • 1 tsp whole black peppercorns
  • 2 Tbsp unsalted butter or quality olive oil
  • 1 large yellow onion, finely diced
  • 3 medium carrots, peeled and diced
  • 3 celery stalks, diced
  • 4 medium waxy potatoes, peeled and cubed (approx. 500g)
  • 1 large leek, sliced and thoroughly washed (white/light green parts only)
  • 4 fresh thyme sprigs
  • 1 cup frozen peas (150g)
  • Sea salt or Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tsp fresh lemon juice
  • 1/4 cup chopped fresh parsley, for garnish

Instructions:

  1. Place the chicken thighs, cold water, bay leaves, and peppercorns into the large pot. Bring to a gentle boil over medium-high heat, then immediately reduce to a low, gentle simmer.
  2. As the stock simmers (a proper simmer, not a rolling boil!), use a slotted spoon to regularly skim off the grey foam and impurities that rise to the surface. Continue simmering gently for 45 minutes, or until the chicken is falling-off-the-bone tender.
  3. Carefully remove the chicken pieces with tongs and set aside to cool slightly. Strain the entire broth through a sieve into a clean bowl or back into the pot, discarding the bay leaves and peppercorns.
  4. Once cool enough to handle, remove the meat from the bones and shred or roughly chop the chicken. Discard all bones and set the shredded meat aside.
  5. Return the pot to the stove and melt the butter (or add oil) over medium heat. Add the diced onion, carrots, and celery. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent but not browned. This step is key for flavour depth.
  6. Pour the strained chicken stock back into the pot. Add the cubed potatoes, sliced leeks, and thyme sprigs.
  7. Bring the soup back to a simmer. Cook uncovered for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
  8. Add the shredded chicken meat and the frozen peas to the pot. Stir well and cook for 3–5 minutes, just until the chicken is heated through and the peas are bright green.
  9. Remove the thyme sprigs. Taste the soup. Season aggressively with salt and freshly ground black pepper until the flavour 'pops'.
  10. Stir in the teaspoon of fresh lemon juice. Ladle the soup into bowls and garnish generously with chopped fresh parsley.