winter chicken soup recipe

Winter calls for more than just a warm blanket; it demands a dish that wraps you in comfort and nostalgia. Chicken soup has that magic, especially when it’s slow-simmered with love and a bit of chaos in the kitchen. It’s the kind of meal that makes you forget about the cold outside, just for a while.

Why You’ll Keep Coming Back to This Soup

It’s simple, hearty, and endlessly adaptable. When the weather turns cold, this soup feels like a warm hug. Plus, it’s forgiving—adjust the herbs or add a splash of hot sauce for a personal touch.

Breaking Down the Core Ingredients

• Whole chicken or chicken parts: Provides the rich, meaty base; bones add flavor, skin adds richness. Swap for turkey if you prefer a leaner broth.
• Onions, carrots, celery: Classic aromatics that sweeten and deepen the broth’s flavor. Use parsnips or leeks for variation.
• Fresh herbs (thyme, bay leaves): Add earthy, fragrant notes that lift the broth. Dried herbs work well if fresh aren’t available.
• Noodles or rice: Optional but adds heartiness. Use gluten-free or zucchini noodles for a lighter touch.
• Salt and pepper: Essential for seasoning; adjust to taste. A splash of lemon juice brightens it up.
• Olive oil or butter: Used for sautéing vegetables, adds a layer of richness.
• Lemon or lemon juice: Brightens the broth with a citrus kick, especially good in winter blues.

Tools of the Trade for a Cozy Chicken Soup

• Large heavy-bottomed pot: To hold the broth and ingredients, ensuring even heat distribution.
• Sharp knife: To chop vegetables and shred cooked chicken with precision.
• Strainer: To strain the broth and remove bones, herbs, or impurities.
• Cutting board: A stable surface for chopping and prepping ingredients.
• Ladle: To serve the soup and check its flavor and texture.

Step-by-Step for a Heartwarming Winter Chicken Soup

Step 1: Start by gathering a whole chicken or chicken parts—preferably with bones for richer flavor.

Step 2: In a large pot, sauté diced onions, carrots, and celery in a splash of oil until they soften and smell sweet, about 8 minutes.

Step 3: Add the chicken, cover with cold water, and bring to a gentle simmer. Skim off foam as it rises, about 15 minutes.

Step 4: Reduce heat to low, add herbs like thyme and bay leaves, and let it simmer for at least 1.5 hours, until the chicken is tender and the broth is rich.

Step 5: Remove the chicken, strain the broth, and shred the meat, discarding bones and skin. Return shredded chicken to the pot, add noodles or rice if desired, and season to taste.

Step 6: Simmer briefly until noodles are cooked or rice is tender. Adjust salt and pepper, then serve hot.

Cooking Checkpoints & Tips for the Perfect Soup

• Broth should be clear and golden, not cloudy or greasy.
• Chicken meat should be tender enough to shred easily, not dry or stringy.
• Noodles or rice should be tender but not mushy, about 8-10 minutes for noodles.
• The soup should smell savory and herbaceous, inviting you in with each sniff.

Common Mistakes & How to Fix Them

• Not skimming foam during simmering.? Skim off foam early, or broth will be cloudy and greasy.
• Over-salting the broth.? Add salt gradually, taste often to avoid oversalting.
• Adding noodles directly into the soup too early.? Cook noodles separately if you plan to store leftovers, to prevent sogginess.
• Over-seasoning early on.? If broth becomes too salty, dilute with more water or add a potato to absorb excess salt.

Hearty Winter Chicken Soup

This comforting chicken soup is slow-simmered with aromatic vegetables, herbs, and tender chicken to create a clear, golden broth filled with shredded meat and soft noodles or rice. The dish boasts a warm, inviting texture with a savory, herbaceous aroma that envelops you in cozy warmth. It’s a simple, adaptable recipe perfect for cold days, offering a hearty, nourishing meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Servings: 6

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 whole chicken (preferably with bones) or chicken parts
• 1 large onion diced
• 2 large carrots sliced
• 2 stalks celery sliced
• 2 sprigs fresh thyme
• to taste salt and pepper
• 2 tablespoons olive oil or butter
• 1 cup noodles or rice optional
• 1 lemon lemon or lemon juice brightens the broth

Equipment

• Large heavy-bottomed pot
• Sharp knife
• Strainer
• Cutting board
• Ladle

Method

 

1. Place the whole chicken or chicken parts in a large heavy-bottomed pot and cover with cold water.
   
2. Bring the water to a gentle simmer over medium heat, skimming off foam that rises to the surface, until the broth begins to clear, about 15 minutes.
   
3. Meanwhile, dice the onion, slice the carrots and celery, and prepare the herbs.
   
4. In a separate pan, heat olive oil or butter over medium heat and sauté the diced onion, carrots, and celery until they soften and release a sweet aroma, about 8 minutes.
   
5. Add the sautéed vegetables to the simmering chicken broth along with fresh thyme and bay leaves.
   
6. Reduce the heat to low and let everything simmer gently for at least 1.5 hours, until the chicken is tender and the broth is flavorful, occasionally skimming any foam.
   
7. Remove the chicken from the pot and strain the broth through a fine strainer to discard herbs and impurities, then set aside.
8. Shred the cooked chicken meat into bite-sized pieces, discarding bones and skin.
9. Return the shredded chicken to the strained broth, add noodles or rice if using, and season with salt and pepper to taste.
10. Cook the noodles or rice in the soup until tender, about 8-10 minutes, adjusting seasoning as needed.
11. Finish by stirring in fresh lemon juice to brighten the flavors, then ladle into bowls and serve hot.

Notes

For an even richer broth, you can roast the chicken beforehand. Leftovers can be stored in the fridge for up to 3 days. Add noodles just before serving to prevent sogginess.