winter chicken soup recipe

This winter chicken soup isn’t just about warmth, it’s about reclaiming the simple pleasures of slow cooking. I like to think of it as a ritual—chopping, simmering, smelling the rich aroma fill the kitchen. It’s a way to slow down, to really listen to what the ingredients are telling you.

Why I keep returning to this winter chicken soup

It’s simple, honest, and fills the house with a comforting aroma. Even on busy nights, it’s a reminder of slow moments—simmering, tasting, adjusting. Plus, the leftovers taste even better the next day, deepening in flavor and warmth.

Breaking down the ingredients that make this soup special

• Chicken pieces: I prefer bone-in, skin-on for flavor, but boneless works too. It’s the backbone of the soup, literally.: Adds richness and depth. Swap for turkey or even tofu for a different protein.
• Onions: I love the sweet aroma they develop as they cook, but shallots can add a milder touch.: Base flavor. Use red onions for a sharper bite, or leeks for a gentler sweetness.
• Carrots: Their natural sweetness balances the savory broth, and their color makes the bowl inviting.: Use organic for more earthy flavor, or parsnips for a twist.
• Celery: It’s the backbone of the flavor profile—crisp and aromatic.: Opt for tender stalks, and don’t skip the leaves—they’re punchy.
• Lemon: Brightens the broth with a citrusy zing, especially after simmering.: Add at the end to preserve aroma and freshness.
• Thyme: A handful of fresh can transform the broth—dried works, but fresh is brighter.: Try rosemary or bay leaves for variation.
• Salt & Pepper: Essential for balancing all flavors—season gradually and taste often.: Use sea salt or kosher salt for better flavor.

Tools of the trade for a perfect winter chicken soup

• Large heavy-bottomed pot: For even heat and steady simmering.
• Sharp chef’s knife: Chopping vegetables and shredding chicken easily.
• Fine sieve: Straining the broth for clarity.
• Wooden spoon: Stirring gently without breaking down ingredients.
• Measuring spoons and cups: Keeping seasoning balanced.

Step-by-step guide to a soulful winter chicken soup

Step 1: Start by gathering your ingredients and setting up your workspace.

Step 2: In a large pot, heat a splash of olive oil over medium heat (about 160°C/320°F).

Step 3: Add chopped onions, carrots, and celery; cook until they soften and release a fragrant aroma, about 8 minutes.

Step 4: Stir in garlic and thyme; cook for another minute until fragrant.

Step 5: Add chicken pieces, cover with cold water, and bring to a gentle simmer (around 85°C/185°F).

Step 6: Skim off any foam that rises to the top during the first 10 minutes.

Step 7: Simmer gently for about 45 minutes, until chicken is tender and flavors meld.

Step 8: Remove chicken, let it cool slightly, then shred with forks.

Step 9: Strain the broth through a fine sieve, discarding vegetables, and return clear broth to the pot.

Step 10: Add shredded chicken back into the broth, season with salt and pepper to taste.

Step 11: Simmer for another 10 minutes, enough to meld flavors.

Step 12: Taste and adjust seasoning, add a squeeze of lemon for brightness.

Step 13: Serve hot, garnished with fresh herbs or a drizzle of good olive oil.

Cooking checkpoints and tips to keep in mind

• Ensure the broth is gently simmering, not boiling vigorously, to keep the chicken tender.
• Shred the chicken while still warm for easier handling and more uniform texture.
• Taste the broth before serving; it should carry a balanced saltiness and a hint of lemon brightness.
• Look for a clear, golden broth and tender, falling-apart chicken as signs it’s ready.

Common mistakes and how to fix them

• Under-seasoned broth.? Add more salt during cooking if broth tastes flat.
• Vigorous boiling making chicken tough.? Simmer at a lower heat if broth is boiling too hard.
• Overcooked vegetables.? Cook vegetables until just tender, not mushy.
• Leaving foam causes cloudiness.? Skim foam regularly for a clearer broth.

Winter Chicken Soup

This comforting winter chicken soup is made through slow simmering, allowing the flavors of bone-in chicken, fresh vegetables, and herbs to meld into a clear, golden broth. Chopped vegetables and shredded chicken create a hearty, tender texture, finished with a bright squeeze of lemon for added freshness. It’s a nourishing dish that fills the house with warmth and aroma, perfect for cozy nights.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 4

Course: Main Course

Cuisine: Homestyle

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 pounds bone-in chicken pieces preferably dark meat for flavor
• 1 large onion chopped
• 2 large carrots diced
• 2 stalks celery diced, include leaves
• 3 cloves garlic minced
• 1 teaspoon dried thyme
• 4 cups water or low-sodium chicken broth for richer flavor
• to taste salt and pepper
• 1 lemon lemon juiced, for brightness

Equipment

• Large heavy-bottomed pot
• Sharp chef’s knife
• Fine sieve
• Wooden spoon
• Measuring spoons and cups

Method

 

1. Gather all your ingredients and chop the onion, carrots, and celery into small, uniform pieces. Mince the garlic and set everything aside.
   
2. Place the large heavy-bottomed pot over medium heat and add a splash of olive oil. Once shimmering, add the chopped onions, carrots, and celery. Cook gently, stirring occasionally, until the vegetables soften and release a fragrant aroma, about 8 minutes.
   
3. Add the minced garlic and dried thyme to the pot. Cook for about 1 minute, until the garlic is fragrant and slightly golden.
   
4. Nestle the chicken pieces into the vegetables in the pot. Pour in the water (or broth) to cover the ingredients. Bring the mixture to a gentle simmer, just below boiling, and skim off any foam that rises to the surface.
   
5. Reduce the heat to low and let the soup simmer gently for about 45 minutes, until the chicken is tender and falling apart, and the flavors meld beautifully.
   
6. Remove the chicken from the soup and let it cool slightly. Shred the meat into bite-sized pieces, discarding any skin or bones.
7. Pour the soup through a fine sieve into a clean pot to strain out the vegetables and any remaining impurities. Return the clear broth to the stove and bring it back to a gentle simmer.
8. Add the shredded chicken back into the strained broth. Season with salt and pepper to taste. Allow it to heat through for about 10 minutes, letting the flavors meld again.
9. Finish by squeezing fresh lemon juice into the soup, stirring well to brighten the flavors and add a citrusy zing.
10. Taste the soup and adjust seasoning if needed. Serve hot, garnished with fresh herbs or a drizzle of good olive oil if desired. Enjoy your warm, nourishing bowl!

Notes

For an even richer flavor, you can add a bay leaf while simmering and remove it before straining. Leftovers deepen in flavor overnight, making this soup perfect for make-ahead meals.