Category: Soups

I’ve always loved the idea of transforming simple ingredients into something that feels like a warm hug. This creamy chicken soup started as a way to use leftovers but became a staple for cozy nights. It’s a dish that reminds me of home, with a twist that keeps it fresh and interesting.

Why I keep coming back to this recipe

It’s honest, forgiving, and deeply satisfying. The process is simple but yields layers of flavor that keep surprising me. Plus, it’s adaptable—throw in some spinach or swap cream for coconut milk for a different twist. It’s my default when comfort calls, and I’m craving something rich without fuss.

Inside the bowl: ingredients that matter

• Chicken breast or thighs: Lean, tender meat that absorbs flavors and keeps the soup hearty.
• Onions and garlic: Builds the flavor base, smell turns sweet and inviting as they cook.
• Chicken broth: The foundation—use good quality or homemade if possible.
• Heavy cream or half-and-half: Adds richness and a smooth, velvety texture.
• Fresh herbs (parsley or thyme): Bright, herbal notes to lift the whole bowl.
• Nutmeg: A tiny pinch adds warmth and complexity to the creamy base.
• Salt and pepper: Essential for balancing flavors, season gradually.

Tools of the trade for a silky soup

• Large heavy-bottomed pot: To evenly cook and simmer the soup without scorching.
• Sharp chef’s knife: For precise slicing of chicken and vegetables.
• Wooden spoon: Stirring gently to prevent sticking and breaking down ingredients.
• Measuring cups and spoons: To add ingredients accurately and maintain balance.
• Ladle: For serving the soup smoothly and without mess.

Step-by-step to silky, comforting soup

Step 1: Start by gathering your ingredients and equipment. Preheat your pot over medium heat.

Step 2: Slice the chicken into bite-sized pieces, ensuring they’re even for uniform cooking.

Step 3: In your large pot, melt butter and sauté diced onions until translucent and fragrant, about 5 minutes.

Step 4: Add the chicken pieces and cook until they turn white and start to brown slightly, about 7 minutes.

Step 5: Pour in chicken broth, bringing it to a gentle simmer. Skim off any foam for clarity.

Step 6: Stir in the cream and season with salt, pepper, and a pinch of nutmeg. Let it simmer for another 10 minutes.

Step 7: Taste and adjust seasoning as needed. The soup should be rich, with a velvety texture and a warm aroma.

Step 8: Ladle into bowls, garnish with fresh herbs, and serve hot.

Cooking checkpoints to keep you on track

• Ensure chicken is cooked through and no longer pink in the center.
• Keep an eye on the soup’s simmer to prevent boiling over or scorching.
• The soup should be velvety and smooth, not watery or greasy.
• A gentle simmer is perfect for melding flavors without breaking down the cream.

Common pitfalls and how to dodge them

• Under-seasoned soup.? FORGOT to season early → Add salt and pepper in stages for depth.
• Cream curdling or breaking.? DUMPED too much cream at once → Add gradually, stirring constantly.
• Burnt bits ruining the flavor.? OVER-TORCHED the chicken → Remove and set aside if it starts to burn.
• Cloudy, greasy-looking soup.? NOT skimming foam → Skim regularly for a clear broth.

Creamy Chicken Soup

This creamy chicken soup combines tender chicken, aromatic onions, and garlic simmered in rich broth, finished with a splash of cream for a velvety texture. The soup is garnished with fresh herbs, creating a warm, comforting bowl with a smooth, inviting appearance. It’s a simple yet satisfying dish perfect for cozy nights.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 large chicken breasts or thighs diced into bite-sized pieces
• 1 large onion finely chopped
• 3 cloves garlic minced
• 4 cups chicken broth preferably homemade or good quality
• 1 cup heavy cream or half-and-half for lighter richness
• 2 tablespoons butter
• 1 tablespoon fresh herbs chopped parsley or thyme
• a pinch nutmeg freshly grated
• to taste salt and pepper

Equipment

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

Method

 

1. Heat the large pot over medium heat and add the butter, allowing it to melt and shimmer with a gentle sizzle.
   
2. Add the chopped onion and sauté, stirring occasionally, until translucent and fragrant, about 5 minutes. The onions should turn a soft, golden color and release a sweet aroma.
   
3. Stir in the minced garlic and cook for another minute until it becomes fragrant and slightly golden, filling the air with a warm, savory scent.
   
4. Add the diced chicken pieces to the pot, stirring to coat them with the onion and garlic mixture. Cook for about 7 minutes, until the chicken turns white and begins to brown slightly, creating a tender, cooked texture.
   
5. Pour in the chicken broth and bring the mixture to a gentle simmer. Use a spoon to skim off any foam that rises to the surface, keeping the broth clear and clean.
   
6. Stir in the heavy cream, then season with salt, pepper, and a pinch of nutmeg. Reduce the heat to low and let the soup simmer gently for 10 minutes, allowing the flavors to meld and the soup to thicken slightly.
   
7. Taste the soup and adjust the seasoning as needed, ensuring a balanced, rich flavor. The soup should be velvety and smooth, with a warm aroma inviting you in.
8. Ladle the hot soup into bowls, sprinkle with freshly chopped herbs, and serve immediately, enjoying the creamy, comforting texture with a bright herbal finish.

Notes

For added depth, toss in some spinach or swap cream for coconut milk. Regularly skim foam to keep the broth clear. Season gradually to build layers of flavor.

I’ve always loved the idea of transforming simple ingredients into something that feels like a warm hug. This creamy chicken soup started as a way to use leftovers but became a staple for cozy nights. It’s a dish that reminds me of home, with a twist that keeps it fresh and interesting.

Why I keep coming back to this recipe

It’s honest, forgiving, and deeply satisfying. The process is simple but yields layers of flavor that keep surprising me. Plus, it’s adaptable—throw in some spinach or swap cream for coconut milk for a different twist. It’s my default when comfort calls, and I’m craving something rich without fuss.

Inside the bowl: ingredients that matter

• Chicken breast or thighs: Lean, tender meat that absorbs flavors and keeps the soup hearty.
• Onions and garlic: Builds the flavor base, smell turns sweet and inviting as they cook.
• Chicken broth: The foundation—use good quality or homemade if possible.
• Heavy cream or half-and-half: Adds richness and a smooth, velvety texture.
• Fresh herbs (parsley or thyme): Bright, herbal notes to lift the whole bowl.
• Nutmeg: A tiny pinch adds warmth and complexity to the creamy base.
• Salt and pepper: Essential for balancing flavors, season gradually.

Tools of the trade for a silky soup

• Large heavy-bottomed pot: To evenly cook and simmer the soup without scorching.
• Sharp chef’s knife: For precise slicing of chicken and vegetables.
• Wooden spoon: Stirring gently to prevent sticking and breaking down ingredients.
• Measuring cups and spoons: To add ingredients accurately and maintain balance.
• Ladle: For serving the soup smoothly and without mess.

Step-by-step to silky, comforting soup

Step 1: Start by gathering your ingredients and equipment. Preheat your pot over medium heat.

Step 2: Slice the chicken into bite-sized pieces, ensuring they’re even for uniform cooking.

Step 3: In your large pot, melt butter and sauté diced onions until translucent and fragrant, about 5 minutes.

Step 4: Add the chicken pieces and cook until they turn white and start to brown slightly, about 7 minutes.

Step 5: Pour in chicken broth, bringing it to a gentle simmer. Skim off any foam for clarity.

Step 6: Stir in the cream and season with salt, pepper, and a pinch of nutmeg. Let it simmer for another 10 minutes.

Step 7: Taste and adjust seasoning as needed. The soup should be rich, with a velvety texture and a warm aroma.

Step 8: Ladle into bowls, garnish with fresh herbs, and serve hot.

Cooking checkpoints to keep you on track

• Ensure chicken is cooked through and no longer pink in the center.
• Keep an eye on the soup’s simmer to prevent boiling over or scorching.
• The soup should be velvety and smooth, not watery or greasy.
• A gentle simmer is perfect for melding flavors without breaking down the cream.

Common pitfalls and how to dodge them

• Under-seasoned soup.? FORGOT to season early → Add salt and pepper in stages for depth.
• Cream curdling or breaking.? DUMPED too much cream at once → Add gradually, stirring constantly.
• Burnt bits ruining the flavor.? OVER-TORCHED the chicken → Remove and set aside if it starts to burn.
• Cloudy, greasy-looking soup.? NOT skimming foam → Skim regularly for a clear broth.

Creamy Chicken Soup

This creamy chicken soup is made by simmering tender chicken pieces with onions, garlic, and flavorful broth, then enriching it with heavy cream for a velvety texture. The dish is finished with fresh herbs and a hint of nutmeg, resulting in a warm, comforting bowl with a rich, smooth consistency. Perfect for cozy nights, it offers layers of flavor with every spoonful.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 2 pounds chicken breast or thighs cut into bite-sized pieces
• 1 large onion diced
• 3 cloves garlic minced
• 4 cups chicken broth preferably homemade or high quality
• 1 cup heavy cream
• 2 tablespoons butter
• 1 tablespoon fresh parsley or thyme chopped, for garnish
• a pinch nutmeg freshly grated if possible
• to taste salt and pepper for seasoning

Equipment

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

Method

 

1. Gather all your ingredients and chop the onion into small dice. Set your large heavy-bottomed pot over medium heat and melt the butter.
   
2. Add the diced onions to the melted butter and sauté, stirring occasionally, until they turn translucent and fragrant, about 5 minutes.
3. Stir in the minced garlic and cook for another minute until it becomes fragrant, filling the kitchen with a warm aroma.
4. Add the chicken pieces to the pot, spreading them out evenly. Cook for about 7 minutes, stirring occasionally, until the chicken turns white and starts to brown slightly.
5. Pour in the chicken broth, bringing the mixture to a gentle simmer. Use a spoon or ladle to skim off any foam that rises to the surface for clarity.
6. Stir in the heavy cream and season with salt, pepper, and a pinch of freshly grated nutmeg. Reduce the heat and let the soup simmer gently for another 10 minutes, allowing flavors to meld and soup to thicken slightly.
7. Taste the soup and adjust seasoning as needed. It should be rich, velvety, and fragrant, with a warm, inviting aroma.
8. Ladle the hot soup into bowls, garnishing each with chopped fresh parsley or thyme for a burst of herbal brightness.
9. Serve immediately while steaming hot, enjoying the creamy, comforting texture and layered flavors in every spoonful.

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 classic chicken soup is made by simmering bone-in chicken with aromatic vegetables and herbs, resulting in a clear, flavorful broth with tender shredded chicken and vegetables. The process involves gentle simmering, skimming, and seasoning to create a comforting, hearty dish with a warm, inviting appearance.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 50 minutes mins

Total Time 2 hours hrs 5 minutes mins

Servings: 6

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 whole bone-in chicken preferably with skin
• 2 medium onions diced
• 3 cloves garlic minced
• 3 large carrots sliced
• 2 stalks celery sliced
• 1 tablespoon fresh thyme chopped
• 1/4 cup fresh parsley chopped
• to taste salt
• to taste pepper

Equipment

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

Method

 

1. Place the whole chicken in a large heavy-bottomed pot and cover with cold water. Bring to a gentle simmer over medium heat, skimming off any foam that rises to the surface.
   
2. While the broth begins to simmer, dice the onions and mince the garlic. Prepare the carrots and celery by slicing them into rounds.
   
3. After about 30 minutes, add the diced onions and minced garlic to the pot. Continue simmering gently, allowing the flavors to develop.
   
4. Simmer uncovered for about 1 hour, skimming foam as needed. The broth should become clear and fragrant, and the chicken will start to loosen from the bones.
   
5. Remove the chicken from the pot using a slotted spoon and set it aside to cool slightly. Strain the broth through a fine mesh strainer to remove solids, then return the clear broth to the pot.
   
6. Once cooled enough to handle, shred the chicken meat into bite-sized pieces with two forks, discarding the bones and skin.
   
7. Return the shredded chicken to the strained broth. Add the sliced carrots, celery, chopped thyme, and parsley. Bring to a gentle simmer and cook for another 20 minutes until vegetables are tender.
8. Taste the soup and season with salt and pepper as needed. The broth should be flavorful, and vegetables should be tender but not mushy.
9. Serve the hot chicken soup in bowls, garnished with extra parsley if desired. Enjoy the comforting aroma and wholesome taste.

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.

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 hearty chicken soup is made by simmering bone-in chicken with aromatic vegetables and herbs, creating a clear, flavorful broth. The tender shredded chicken and tender vegetables make for a comforting, rustic dish with a warm, inviting appearance. It’s a versatile, nourishing meal that can be customized with noodles, rice, or extra herbs.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 50 minutes mins

Total Time 2 hours hrs 5 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 whole bone-in chicken preferably with skin
• 1 large onion chopped
• 3 cloves garlic minced
• 2 large carrots sliced
• 2 stalks celery sliced
• 2 sprigs fresh thyme or 1 teaspoon dried
• 1 handful fresh parsley chopped
• to taste salt and pepper
• 8 cups cold water

Equipment

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

Method

 

1. Place the whole chicken in a large heavy-bottomed pot and cover with cold water. Bring to a gentle simmer over medium heat, skimming off any foam that rises to the surface to keep the broth clear.
   
2. Add chopped onions, minced garlic, sliced carrots, celery, and thyme sprigs into the pot. Continue simmering gently for about 1.5 hours, allowing the flavors to meld and the chicken to become tender.
   
3. Remove the chicken from the broth and set aside to cool slightly. Strain the broth through a fine mesh strainer into another pot or bowl to remove all solids, resulting in a clear, flavorful base.
   
4. While the chicken cools, shred the meat into bite-sized pieces using two forks, discarding the skin and bones.
   
5. Return the strained broth to the stove and bring to a gentle simmer. Add the shredded chicken, chopped parsley, and season with salt and pepper to taste. Let everything simmer together for another 20 minutes, allowing the flavors to develop.
   
6. Taste the soup and adjust the seasoning with more salt, pepper, or herbs as desired. Serve hot, garnished with additional parsley if you like, alongside crusty bread for a complete meal.
   

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 comforting chicken soup is made by simmering bone-in chicken with aromatic vegetables and herbs to create a clear, flavorful broth. Shredded chicken and bright lemon finish the dish, resulting in a warm, rustic soup with a silky texture and fresh, herbal notes.

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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: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 whole bone-in chicken pieces preferably with skin for flavor
• 2 medium carrots peeled and sliced
• 1 large onion chopped
• 2 stalks celery chopped
• 2 sprigs fresh thyme
• 1 bunch parsley stems for flavor
• 1 whole lemon for juice
• to taste salt
• to taste pepper
• 2 tablespoons olive oil

Equipment

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

Method

 

1. Place the bone-in chicken pieces into a large heavy-bottomed pot and cover with cold water. Turn the heat to medium-high and bring to a gentle simmer, skimming off any foam that rises to keep the broth clear.
   
2. Meanwhile, prepare your vegetables by peeling and slicing the carrots, chopping the onion and celery, and tying the thyme and parsley stems together with kitchen twine.
   
3. Once the broth is gently simmering, add the chopped onion, carrots, celery, herb bundle, and bay leaf. Let everything cook together on low heat for about 1.5 hours, allowing the flavors to meld and the chicken to become tender.
   
4. After simmering, carefully remove the chicken pieces 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.
   
5. Once the chicken is cool enough to handle, shred the meat into bite-sized pieces, discarding the bones and skin.
   
6. Return the shredded chicken to the strained broth. Add salt and pepper to taste, and bring the soup back to a gentle simmer for about 10 minutes.
   
7. Squeeze fresh lemon juice into the soup to brighten the flavors, and stir in chopped fresh parsley for a fresh herbal note.
8. Ladle the hot soup into bowls and serve immediately, enjoying the warm, clear broth with tender chicken and vibrant flavors.

Notes

For extra depth, you can roast the chicken bones beforehand. Adjust seasoning at the end for perfect balance. This soup keeps well in the fridge for a couple of days and can be reheated gently.

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.

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.

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 is made by simmering bone-in chicken with aromatic vegetables and herbs, resulting in a clear, flavorful broth with tender shredded chicken and vibrant vegetables. It’s a comforting dish that showcases simple ingredients transformed through gentle simmering into a warm, hearty bowl with a bright, zesty finish. The final texture is silky and satisfying, perfect for soothing both body and soul.

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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: Comfort Food

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 1 whole bone-in chicken pieces such as thighs or drumsticks
• 2 medium carrots peeled and chopped
• 1 large onion chopped
• 2 stalks celery chopped
• 2 sprigs fresh thyme include stems for flavor
• 1 handful fresh parsley stems and leaves, chopped
• 1 each lemon for juice
• 2 tablespoons olive oil
• to taste salt
• to taste black pepper

Equipment

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

Method

 

1. Place the large heavy-bottomed pot on the stove and add the olive oil. Turn the heat to medium and sauté chopped onions, carrots, and celery until fragrant and slightly softened, about 8 minutes, with the vegetables gently bubbling and releasing a sweet aroma.
   
2. Add the bone-in chicken pieces to the pot, then cover with cold water until the chicken is submerged. Increase the heat to high and bring to a gentle simmer, skimming off any foam that rises to keep the broth clear and clean smelling.
   
3. Drop in the herb sprigs—thyme and parsley stems—and a bay leaf if you have one. Reduce the heat to low and let everything simmer gently for about 1.5 hours, allowing the flavors to meld and the chicken to become tender and easy to shred.
   
4. Carefully remove the cooked chicken from the broth and set aside to cool slightly. Strain the broth through a fine mesh strainer into a clean pot, discarding solids and herbs, to ensure a clear, silky broth.
5. While the broth is hot, shred the chicken meat using two forks, removing bones and skin. Return the shredded chicken to the strained broth, stirring gently to combine.
6. Season the soup generously with salt and freshly ground black pepper, then squeeze the juice of a lemon into the broth for brightness. Taste and adjust the seasoning as needed.
7. Finish by stirring in chopped fresh parsley for herbal freshness, and serve the steaming soup in bowls. Enjoy the warm, comforting flavors with a slice of crusty bread if desired.