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.

Homemade Chicken Soup

This chicken soup is crafted with bone-in chicken, fresh vegetables, and aromatic herbs, simmered slowly to develop a rich, flavorful broth. The final dish has tender shredded chicken, vibrant vegetables, and a clear, golden broth that embodies cozy comfort. It’s a nourishing, rustic soup perfect for chilly days or when craving a warm, satisfying meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 minute min

Total Time 1 minute min

Servings: 4

Course: Main Course

Cuisine: Homestyle

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 pieces bone-in chicken breasts or thighs preferably with skin for richer broth
• 2 carrots carrots peeled and chopped
• 2 stalks celery chopped
• 1 large onion roughly chopped
• 1 tablespoon olive oil for sautéing
• 4 liters water to cover ingredients
• to taste salt and pepper for seasoning
• 1 lemon lemon juice freshly squeezed
• a handful parsley and thyme chopped, added at the end

Equipment

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

Method

 

1. Heat a large stock pot over medium heat, then add a splash of olive oil. Toss in chopped onions, carrots, and celery. Cook, stirring occasionally, until fragrant and lightly caramelized, about 8 minutes, filling your kitchen with a savory aroma.
   
2. Place the bone-in chicken into the pot, then pour in water to cover all ingredients. Turn the heat up to bring the mixture to a gentle simmer. Skim off any foam that rises to the surface 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 flavorful.
   
4. Carefully remove the chicken from the pot and set aside to cool slightly. Strain the broth through a strainer if you prefer a clearer soup or leave the vegetables in for a rustic look. Shred the cooled chicken with two forks into bite-sized pieces.
5. Return the shredded chicken to the pot, then season with salt and pepper. Squeeze in fresh lemon juice to brighten the flavors. Warm the soup over low heat for another 10 minutes, allowing the flavors to meld beautifully.
6. Taste the soup and adjust the seasoning as needed. Just before serving, sprinkle chopped parsley and thyme over the top for a burst of freshness and aroma.
7. Ladle the steaming, golden chicken soup into bowls, ensuring each has tender chicken, vibrant vegetables, and a flavorful broth. Serve hot and enjoy the comforting taste of homemade goodness.

Notes

For an even clearer broth, you can refrigerate and skim off the solidified fat before reheating. Feel free to add noodles or rice for extra heartiness. Fresh herbs added at the end preserve their bright flavor and aroma.