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
Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- 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.
- Once the chicken is cool enough to handle, shred the meat into bite-sized pieces, discarding the bones and skin.
- 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.
- Squeeze fresh lemon juice into the soup to brighten the flavors, and stir in chopped fresh parsley for a fresh herbal note.
- Ladle the hot soup into bowls and serve immediately, enjoying the warm, clear broth with tender chicken and vibrant flavors.
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