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Tender chicken and sweet chestnuts simmer in a nourishing broth. This high protein, healthy family soup is a beloved autumn comfort dish with natural sweetness.
Cut the chicken thighs into bite-size pieces, and season lightly with salt and pepper.
Peel and roughly chop the carrot, celery, and onion into uniform pieces for even cooking.
In a large soup pot, add water, chicken pieces, chestnuts, carrot, celery, onion, and bay leaf. Bring gently to a boil over medium-high heat.
As soon as the soup reaches a boil, reduce heat to low and simmer uncovered for about 45–55 minutes, skimming any foam or impurities that rise to the surface.
When the chicken is tender and the chestnuts are soft, season with the remaining salt and pepper. Remove bay leaf. Check flavor and adjust seasoning if needed, then serve hot.
