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Hearty Homemade Chicken Soup

This chicken soup features a rich, flavor-packed broth made from bone-in chicken, simmered slowly with fresh vegetables and herbs. The final dish has a comforting, clear golden appearance with tender chicken and slightly al dente vegetables, perfect for chilly days or when craving something nourishing.
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Prep Time 15 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 6
Course: Main Course
Cuisine: Homemade
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg bone-in chicken (thighs or breasts) preferably with skin for richer broth
  • 2 large carrots peeled and chopped
  • 2 stalks celery chopped
  • 1 large onion quartered
  • 1 lemon lemon juice freshly squeezed
  • a handful parsley chopped, added at the end
  • 2 sprigs thyme fresh, added during simmering
  • to taste salt and pepper for seasoning
  • 2 tablespoons olive oil for sautéing

Equipment

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Once the chicken is cool enough to handle, shred the meat into bite-sized pieces using two forks, discarding the skin and bones.
  6. 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.
  7. 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.
  8. Serve the soup hot, accompanied by crusty bread or your favorite sides for a complete, comforting meal.

Notes

For an even richer broth, roast the chicken bones beforehand. Feel free to add other vegetables like parsnips or potatoes for extra heartiness.