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.

Homestyle Chicken Soup

This chicken soup combines tender bone-in chicken simmered with aromatic vegetables, herbs, and a splash of lemon, resulting in a clear, flavorful broth with shredded chicken and vibrant vegetables. The dish offers a comforting, rustic appearance with a warm, inviting aroma and a satisfying, hearty texture.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 6

Course: Main Course

Cuisine: Homestyle

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 kg bone-in chicken pieces preferably thighs and drumsticks
• 2 large onions diced
• 3 carrots carrots sliced
• 2 stalks celery sliced
• 3 sprigs fresh thyme with stems
• 1 bunch parsley stems included
• 1 bay leaf
• 1 lemon lemon for juice
• 2 tablespoons olive oil
• to taste salt
• to taste pepper

Equipment

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

Method

 

1. Heat the large heavy-bottomed pot over medium heat, then add the olive oil. Once shimmering, toss in the diced onions, sliced carrots, and celery. Sauté until the vegetables are fragrant and the onions are translucent, about 8 minutes, with gentle bubbling and a sweet aroma filling the kitchen.
   
2. Add the bone-in chicken pieces to the pot, then pour in enough cold water to cover everything by about an inch. Bring the water to a gentle simmer, watching for foam to rise to the surface, which you should skim off with a spoon. This helps keep the broth clear and clean-tasting.
   
3. Drop in the thyme sprigs, parsley stems, and bay leaf into the simmering broth. Reduce the heat to low and let everything cook gently for about 1.5 hours. During this time, the aroma will deepen, and the broth will become rich and flavorful, with the chicken becoming tender and easy to shred.
   
4. Carefully remove the cooked chicken from the pot and set aside to cool slightly. Strain the broth through a fine mesh strainer into another pot or large bowl, discarding the solids and herbs. Return the strained broth to the cleaned pot.
5. While the broth is still warm, shred the chicken meat into bite-sized pieces, discarding the bones and skin. Return the shredded chicken to the strained broth, stirring gently to combine, and season with salt and pepper to taste.
6. Squeeze fresh lemon juice into the soup, stirring well to brighten the flavors. Taste and adjust seasoning as needed, adding more salt, pepper, or lemon for a fresh, zesty finish.
7. Serve the hot chicken soup in bowls, garnished with a sprinkle of chopped parsley if desired. The broth should be clear, aromatic, and comforting, with tender vegetables and shredded chicken ready to enjoy.

Notes

For a richer broth, you can roast the chicken and vegetables before simmering. Feel free to add your favorite herbs or vegetables for a personalized touch.