Chicken Soup Recipe: A Cozy Twist with Herb-Infused Broth

Chicken soup is my fallback when everything feels a bit chaotic. It’s the kind of dish that reminds you that simple, honest food can be incredibly satisfying. I love how it’s a blank canvas—just a few ingredients, but so much room for personal tweaks.

Why I Keep Coming Back to This Recipe

It reminds me of home, of quiet mornings and late-night comfort. Each time I make it, I tweak a little—more lemon, fewer herbs, different veggies—yet it always feels familiar. The process is meditative, and the taste—simple, honest, warm—never fails to settle my nerves.

Breaking Down the Key Ingredients

• Bone-in chicken: Gives a rich, gelatinous base that makes the broth silky and flavorful.
• Carrots: Add natural sweetness and a pop of color, tender but not mushy.
• Onions and celery: Build the aromatic foundation; smell should be sweet and savory.
• Fresh herbs (thyme, parsley): Infuse the broth with herbal brightness, but use stems for maximum flavor.
• Lemon: Brightens the final flavor, cuts through richness with a zesty shimmer.
• Salt & pepper: Essential for bringing all flavors together—don’t skimp.
• Olive oil: Used for sautéing, adds a gentle fruitiness and depth.

Tools and Equipment You’ll Need

• Large heavy-bottomed pot: For simmering the chicken and making the broth.
• Fine mesh strainer: To strain the broth for clarity and remove solids.
• Sharp chef’s knife: Chopping vegetables and shredding chicken.
• Cutting board: Prepping ingredients comfortably.
• Ladle: Serving the hot soup with ease.

Step-by-Step to a Soul-Soothing Chicken Soup

Step 1: Start with a deep, heavy-bottomed pot, about 4 liters (4 quarts).

Step 2: Sauté chopped onions, carrots, and celery in a splash of oil until fragrant and translucent, about 8 minutes.

Step 3: Add bone-in chicken pieces, cover with cold water, and bring to a gentle simmer. Skim off foam as it rises.

Step 4: Drop in herbs: thyme, parsley stems, and a bay leaf. Keep at a gentle simmer for 1.5 hours.

Step 5: Remove chicken, strain broth, and set aside. Shred the meat, discarding bones.

Step 6: Return shredded chicken to broth, season with salt and pepper to taste.

Step 7: Finish with a squeeze of lemon and a handful of fresh herbs. Serve hot.

Cooking Checkpoints and Tips to Keep in Mind

• Broth should be clear and aromatic, not cloudy or greasy.
• Chicken pieces should be tender and easily shredded, not tough or rubbery.
• Herbs should infuse the broth without overpowering the delicate chicken flavor.
• Taste and adjust seasoning at the end—don’t be shy to add more salt or lemon for brightness.

Common Mistakes and How to Fix Them

• Neglecting foam leads to greasy-looking soup.? SKIM THE FOAM REGULARLY to keep broth clear.
• Boiling vigorously can toughen chicken and cloud the broth.? Don’t rush the simmer; low and slow develops flavor.
• Under-seasoned broth can feel flat and unbalanced.? Taste and season at the end.
• Leaving bits in can make the broth gritty or overly herbal.? Remove bones and herbs carefully.

Hearty Chicken Soup

This chicken soup is a comforting, straightforward dish that uses bone-in chicken, fresh vegetables, and herbs to create a rich, flavorful broth. The soup features tender shredded chicken, vibrant carrots, and aromatic aromatics, resulting in a warm, clear, and satisfying bowl perfect for any day. Its simple ingredients and gentle simmering process produce a cozy, homely final appearance.

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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: 4

Course: Main Course

Cuisine: Homestyle

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 whole bone-in chicken pieces preferably thighs or drumsticks
• 2 large carrots peeled and sliced
• 1 large onion chopped
• 2 stalks celery chopped
• 3 sprigs fresh thyme use stems for maximum flavor
• 1 bunch fresh parsley for finishing and flavor
• 1 lemon lemon zested and squeezed
• 2 tsp salt adjust to taste
• 1/2 tsp black pepper freshly ground
• 2 tbsp olive oil for sautéing

Equipment

• Large heavy-bottomed pot
• Fine mesh strainer
• Sharp chef’s knife
• Cutting board
• Ladle

Method

 

1. Place the large heavy-bottomed pot over medium heat and add the olive oil. Once shimmering, add chopped onions, sliced carrots, and chopped celery. Cook, stirring occasionally, until the vegetables are fragrant and slightly softened, about 8 minutes.
   
2. Add the bone-in chicken pieces to the pot, then pour in enough cold water to cover all ingredients, about 4 liters (4 quarts). Bring the water to a gentle simmer, skimming off any foam that rises to the surface to keep the broth clear.
   
3. Drop in the fresh thyme sprigs and a bay leaf, then reduce the heat to low. Let the broth simmer gently for about 1.5 hours, occasionally skimming foam and fat from the surface.
   
4. Carefully remove the cooked chicken from the broth and set aside to cool slightly. Strain the broth through a fine mesh strainer into another pot or large bowl, discarding solids, herbs, and bones.
5. While the broth is still warm, shred the chicken meat into bite-sized pieces, discarding bones and skin. Return the shredded chicken to the strained broth.
6. Add sliced carrots to the broth and bring it back to a gentle simmer. Cook for about 15 minutes until the carrots are tender but not mushy.
7. Stir in freshly squeezed lemon juice and lemon zest, then season the soup with salt and freshly ground black pepper to taste. Adjust seasonings as needed to balance brightness and flavor.
8. Chop the fresh parsley and stir it into the hot soup just before serving, adding a burst of herbal freshness.
9. Ladle the warm, clear chicken soup into bowls, making sure each serving has tender chicken, vegetables, and a bright, flavorful broth. Serve immediately and enjoy the comforting warmth.

Notes

Skim the foam regularly to keep the broth clear. Use fresh herbs for the best aroma. Adjust seasoning at the end for balance and brightness.