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 Homemade Chicken Soup
Ingredients
Equipment
Method
- Heat a large stock pot over medium heat, then add olive oil. Once shimmering, add chopped onions, carrots, and celery. Cook, stirring occasionally, until fragrant and slightly caramelized around the edges, about 8 minutes.
- Nestle the bone-in chicken into the pot among the vegetables. Pour in enough cold water to cover the ingredients, about 2 liters. Turn the heat to high and bring to a gentle simmer, skimming off any foam that rises to the surface.
- Reduce the heat to low, add the thyme sprigs, and cover the pot loosely. Let it simmer gently for 1 to 1.5 hours, until the chicken is tender and the broth has developed a deep flavor.
- Carefully remove the chicken from the broth and set aside to cool slightly. Strain the broth through a fine strainer into another pot or bowl to clarify, if desired, or leave the vegetables for a rustic look.
- Once the chicken is cool enough to handle, shred the meat into bite-sized pieces using two forks, discarding the skin and bones.
- Return the shredded chicken to the strained broth. Add a squeeze of fresh lemon juice, season with salt and pepper, and stir gently. Warm the soup over low heat for about 10 minutes, allowing flavors to meld.
- Taste the broth and adjust seasoning as needed. Remove the thyme sprigs and discard. Ladle the hot soup into bowls, garnishing with chopped parsley for freshness.
- Serve the soup hot, accompanied by crusty bread or your favorite sides for a complete, comforting meal.
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