classic chicken soup recipe

In my kitchen, chicken soup is not just a comfort food but a ritual of slow, patient simmering. I’ve learned that the magic lies in the slow release of flavors and a clear, shimmering broth that’s both nourishing and soothing. This recipe is about peeling back the layers of simplicity to find something deeply satisfying, even if you’ve only got a handful of ingredients.

Why I Keep Returning to This Chicken Soup

It’s a simple, honest dish that feels like a warm hug after a long day. The slow simmering reveals layers of flavor I can’t resist, especially with a squeeze of lemon. It’s a reminder that good things come from patience and a handful of humble ingredients.

Breaking Down the Essentials of Chicken Soup

• Whole chicken or chicken breasts: Provides rich, meaty broth and tender meat that’s the soul of the soup.
• Carrots: Add sweetness and color, their natural sugars release as they cook.
• Celery: Offers a subtle crunch and aromatic base, essential for depth.
• Onions: Builds the backbone of flavor, fragrant and sweet as they soften.
• Fresh herbs (parsley, thyme): Lifts the soup with bright, herbal notes, essential for freshness.
• Lemon or lemon juice: Brightens the broth, adding a zesty, oozy contrast to the savory.
• Salt & pepper: Basic seasonings, crucial for drawing out flavors and balancing.

Tools of the Trade for a Perfect Chicken Soup

• Heavy-bottomed pot: Ensures even heat for gentle simmering.
• Slotted spoon: Skims foam and retrieves chicken pieces.
• Fine mesh strainer: Strains broth for clarity and smoothness.
• Sharp knife: Preps vegetables and chicken efficiently.

Step-by-Step Guide to a Heartwarming Chicken Soup

Step 1: Start by gathering your ingredients and prepping your tools. Use a heavy-bottomed pot to keep heat even.

Step 2: Bring water to a gentle simmer, about 90°C (194°F). Add chicken, vegetables, and herbs, then skim off foam for clarity.

Step 3: Simmer on low, around 80°C (176°F), for about an hour. The chicken should be tender enough to shred easily.

Step 4: Remove the chicken, let it cool slightly, then shred into bite-sized pieces. Strain the broth for a clear, flavorful base.

Cooking Checkpoints & Tips for Success

• Broth should be clear, not cloudy. Skim frequently to keep it pristine.
• Chicken should shred easily and be juicy, not dry or rubbery.
• Vegetables should be tender but not mushy, about 20-30 minutes into simmering.
• Taste and adjust salt and pepper at the end, after the soup’s cooled slightly.

Common Mistakes & How to Fix Them

• Not skimming the foam, resulting in a murky broth.? Skim foam regularly to keep broth clear.
• Boiling too vigorously, making broth cloudy.? Adjust heat to low after boiling.
• Shredding cold, dry chicken.? Shred chicken while still warm.
• Over-salting early, losing control of flavor.? Taste and season at the end.

Classic Chicken Soup

This chicken soup features tender shredded chicken simmered with carrots, celery, and onions in a clear, aromatic broth. The slow simmering process develops rich flavors and a comforting, silky texture, finished with a squeeze of lemon for brightness. It’s a nourishing dish with a golden, inviting appearance that feels like a warm hug in a bowl.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: Home-style

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 whole chicken preferably with bones for richer broth
• 2 large carrots peeled and sliced
• 3 stalks celery chopped
• 1 large onion diced
• 2 tablespoons fresh herbs parsley and thyme, chopped
• 1 lemon lemon for juice and brightness
• to taste salt & pepper seasoning to enhance flavor

Equipment

• Heavy-bottomed pot
• Slotted spoon
• Fine mesh strainer
• Sharp knife

Method

 

1. Place the whole chicken into a heavy-bottomed pot and cover with cold water, about 8 cups.
   
2. Bring the water to a gentle simmer over medium heat, and skim off any foam that rises to the surface to keep the broth clear.
   
3. Add the chopped carrots, celery, diced onion, and herbs to the pot. Reduce the heat to low so the broth barely bubbles, and let it simmer gently for about an hour, filling the kitchen with a fragrant aroma.
   
4. Carefully remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine mesh strainer into a clean pot to remove the vegetables and herbs, leaving a clear, golden liquid.
5. While the broth cools a bit, shred the chicken into bite-sized pieces, discarding the skin and bones. This helps it stay juicy and tender for serving.
6. Return the shredded chicken to the clear broth and gently warm everything together for about 10 minutes. Taste and season with salt and pepper as needed.
7. Just before serving, squeeze fresh lemon juice into the soup for a bright, zesty finish, and stir gently to combine.
8. Ladle the steaming, clear chicken soup into bowls, garnished with extra herbs if desired, and enjoy the warm, comforting flavors.

Notes

For an even richer flavor, use a homemade or store-bought whole chicken broth. Adjust seasoning and lemon to taste for perfect brightness.