Homemade Chicken Soup: A Clear-Eyed Remedy for Busy Days

Homemade chicken soup feels like a warm hug, especially when the air turns crisp and the days get shorter. It’s a staple that’s been transformed over generations, yet still carries that honest, simple essence. I’ve always loved how a pot of simmering broth can turn a hectic day into something manageable.

Why I keep returning to this recipe

It’s a straightforward way to nourish myself without fuss. The smell of simmering chicken and herbs is a grounding scent that never fails to lift my spirits. Plus, I can tweak it endlessly—adding noodles, rice, or different herbs—making it a versatile staple.

Breaking down the ingredients

• Chicken (preferably bone-in): Gives the broth depth and richness. Swap with turkey for a leaner, lighter flavor.
• Onions and garlic: Base aromatics that build flavor. Use shallots or leeks for a sweeter touch.
• Carrots and celery: Add sweetness and freshness. Parsnips or fennel can be interesting substitutes.
• Fresh herbs (thyme, parsley): Brighten the broth with herbal notes. Dried herbs work in a pinch, but fresh is best.
• Salt and pepper: Fundamental seasonings. Lemon juice can replace salt for brightness.

Tools of the trade for a perfect chicken soup

• Large heavy-bottomed pot: Even heat distribution for slow simmering.
• Sharp knife: Precise chopping of vegetables and chicken.
• Cutting board: Stable surface for prep work.
• Slotted spoon: Skimming foam and removing chicken.
• Fine mesh strainer: Straining broth for clarity.

Step-by-step guide to a soul-warming broth

Step 1: Start by gathering your ingredients and setting your stove to a gentle simmer—around 90°C (194°F).

Step 2: In a large pot, heat a tablespoon of oil over medium heat. Add chopped onions and garlic, cook until translucent and fragrant—about 5 minutes.

Step 3: Drop in chicken pieces—preferably bone-in for depth—and brown slightly, about 8 minutes, stirring occasionally.

Step 4: Pour in cold water to cover the chicken by an inch. Bring to a gentle boil, then reduce heat to low, and skim off any foam.

Step 5: Simmer uncovered for about 1.5 hours, until the chicken is tender and the broth is rich.

Step 6: Remove the chicken, let it cool slightly, then shred with two forks. Strain the broth, discarding solids.

Step 7: Return shredded chicken to the broth, add carrots, celery, and herbs. Simmer for another 20 minutes.

Step 8: Taste and season with salt and pepper. Serve hot, with crusty bread if you like.

Cooking checkpoints to keep in mind

• The broth should be clear, not cloudy—skimming foam helps achieve this.
• Chicken should shred easily with a fork—test by pulling apart a piece.
• Vegetables should be tender but not mushy—use your finger to gently poke.
• The soup should smell fragrant, with hints of garlic, herbs, and roasted chicken—adjust seasoning as needed.

Mistakes to avoid and how to fix them

• Letting foam accumulate, making broth cloudy.? Skim foam regularly to keep broth clear.
• Boiling too hard, toughening chicken and clouding broth.? Use a gentle simmer, not a rolling boil.
• Overcooking vegetables, turning them mushy.? Add vegetables later if you prefer them firmer.
• Under-seasoning, making the broth dull.? Taste and adjust seasoning before serving.

Homemade Chicken Soup

This chicken soup is made by simmering bone-in chicken with aromatic vegetables and herbs, creating a clear and flavorful broth. The tender shredded chicken and softened vegetables give it a comforting, hearty texture, perfect for chilly days. It’s a simple, versatile dish that can be customized with noodles, rice, or additional herbs.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 6

Course: Main Course

Cuisine: Comfort Food

Calories: 320

Ingredients Equipment Method

Ingredients

  

• 1 tbsp olive oil
• 1 large onion chopped
• 3 cloves garlic minced
• 2 pounds bone-in chicken pieces
• 4 cups cold water
• 2 carrots carrots sliced
• 2 stalks celery sliced
• 1 tablespoon fresh thyme or 1 teaspoon dried
• 1/4 cup fresh parsley chopped
• to taste salt and pepper

Equipment

• Large heavy-bottomed pot
• Sharp knife
• Cutting board
• Slotted spoon
• Fine mesh strainer

Method

 

1. Heat a tablespoon of olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent and fragrant—about 5 minutes.
   
2. Add the minced garlic to the pot and cook for another minute, until it becomes fragrant and slightly golden.
   
3. Place the bone-in chicken pieces into the pot and brown them slightly, about 8 minutes, turning occasionally to develop color.
   
4. Pour in cold water to cover the chicken by an inch, then bring the mixture to a gentle boil. Skim off any foam that rises to the surface for a clear broth.
   
5. Reduce the heat to low and let the broth simmer uncovered for about 1.5 hours, until the chicken is tender and the broth has developed a rich flavor.
   
6. Remove the chicken from the pot and let it cool slightly. Shred the meat into bite-sized pieces using two forks, discarding the bones and skin.
   
7. Strain the broth through a fine mesh strainer into a clean pot to remove solids, resulting in a clear, flavorful base.
8. Return the shredded chicken to the strained broth. Add sliced carrots, celery, and fresh thyme, then simmer gently for another 20 minutes until vegetables are tender.
9. Taste the soup and season with salt and pepper as needed. Stir in chopped parsley for a fresh herbal note.
10. Serve the hot chicken soup in bowls, enjoying its comforting aroma and tender ingredients—perfect with crusty bread on the side.