Homemade Chicken Soup: A Cozy Cure with a Twist

Making chicken soup from scratch is a ritual that reminds me how simple ingredients can turn into something utterly comforting. It’s a dish that feels like a blank canvas—easy to customize, hard to ruin, and always satisfying. Especially in colder months, this soup becomes a warm hug in a bowl.

Why I keep coming back to this recipe

This soup is a comfort I can make with my eyes closed now, yet it surprises me every time with its depth. It’s a reminder that slow cooking and simple ingredients still hold magic. Plus, it’s a way to connect with the essence of home, especially when the world feels upside down.

Breaking down the ingredients that matter

• Bone-in chicken: Gives a richer, more gelatinous broth. Use thighs or breasts, depending on preference.
• Carrots and celery: Builds sweetness and depth. Use fresh for crisp texture and bright flavor.
• Onions: The base aromatics. Char them a little for smoky undertones.
• Lemon juice: Brightens the broth with a zing. Don’t skip for that fresh lift.
• Herbs (parsley, thyme): Add at the end for freshness and aroma, not too early to preserve flavor.
• Salt and pepper: Essential for seasoning. Add in stages for balance.
• Olive oil: For sautéing, adds richness and a hint of fruitiness.

Tools of the trade for a good chicken soup

• Large stock pot: To hold ingredients and simmer the broth.
• Ladle: For skimming foam and serving.
• Strainer: To clarify broth or remove solids if needed.
• Sharp knife: To chop vegetables and shred chicken.
• Cutting board: All prep work happens here.

Step-by-step guide to a soulful, hearty chicken soup

Step 1: Start with a large pot, about 4 liters, and heat it over medium. Add a splash of oil and toss in chopped onions, carrots, and celery. Cook until fragrant and slightly caramelized, about 8 minutes.

Step 2: Place bone-in chicken breasts or thighs into the pot. Cover with cold water, about 2 liters, and bring to a gentle simmer, around 85°C (185°F). Skim off foam and impurities that float to the top.

Step 3: Reduce heat to low, cover loosely, and let it simmer gently for 1 to 1.5 hours. The chicken should be tender and the broth rich in flavor.

Step 4: Remove the chicken, let it cool slightly, then shred the meat. Strain the broth if you want a clearer soup, or leave the veggies for a more rustic feel.

Step 5: Return shredded chicken to the pot, add salt, pepper, and a squeeze of lemon for brightness. Warm through for another 10 minutes.

Step 6: Taste and adjust seasonings. Serve hot, garnished with fresh herbs or a drizzle of good olive oil.

Cooking checkpoints to keep your soup perfect

• Broth should be clear, with a golden hue, not cloudy or greasy.
• Chicken should shred easily with a fork, tender but not falling apart.
• Vegetables should be cooked but still hold some bite, not mushy or raw.

Common mistakes and how to fix them

• Neglecting foam causes cloudy broth.? Skim foam frequently to keep broth clear.
• Boiling too hard makes broth cloudy and greasy.? Cook on low simmer, not boil, to keep broth clear.
• Over-salting early can’t be fixed.? Add salt gradually after tasting.
• Trying to shred hot chicken causes mess and burns.? Shred chicken while warm, not hot.

Hearty Chicken Soup

This chicken soup is made by simmering bone-in chicken with fresh vegetables like carrots, celery, and onions to create a rich, flavorful broth. The slow cooking process results in tender shredded chicken and a clear, golden soup that’s both rustic and comforting. Brightened with lemon juice and fresh herbs, it’s a versatile dish perfect for chilly days.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 6

Course: Main Course

Cuisine: Homestyle

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 kg bone-in chicken (thighs or breasts) preferably with skin for flavor
• 2 large carrots peeled and chopped
• 3 stalks celery chopped
• 1 large onion chopped
• 1 tablespoon olive oil for sautéing
• 2 liters cold water for simmering
• 1 lemon lemon juice freshly squeezed
• to taste salt and pepper for seasoning
• a handful fresh parsley chopped, for garnish
• a few sprigs fresh thyme added at the end

Equipment

• Large stock pot
• Ladle
• Strainer
• Sharp knife
• Cutting board

Method

 

1. Heat a large stock pot over medium heat and add a splash of olive oil. Toss in the chopped onion, carrots, and celery. Sauté until fragrant and slightly caramelized, about 8 minutes, until they start to soften and release a sweet aroma.
   
2. Place the bone-in chicken into the pot with the vegetables. Pour in the cold water, ensuring the chicken is fully submerged. Bring the mixture to a gentle simmer, around 85°C, and skim off any foam or impurities that rise to the top to keep the broth clear.
   
3. Reduce the heat to low, cover the pot loosely, and let it simmer gently for about 1 to 1.5 hours. The broth will turn a rich, golden color, and the chicken will become tender and easily shred with a fork.
   
4. Remove the chicken from the pot and set aside to cool slightly. Strain the broth through a strainer if you prefer a clear soup, or leave the vegetables in for a rustic feel. Shred the chicken meat into bite-sized pieces.
5. Return the shredded chicken to the pot. Add salt, pepper, and a squeeze of lemon juice to brighten the flavors. Warm everything through over low heat for another 10 minutes, allowing the flavors to meld.
6. Taste the broth and adjust the seasoning as needed. Remove the sprigs of thyme and discard. Ladle the hot soup into bowls, garnish with chopped parsley, and drizzle with a little olive oil if desired. Serve immediately and enjoy the comforting warmth.