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 in a clear, aromatic broth infused with carrots, celery, and onions. The slow simmering process develops deep flavors, resulting in a comforting, nourishing dish with a bright, zesty finish from lemon. The final appearance is a steaming bowl of golden broth with colorful vegetables and tender meat.

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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: Comfort Food

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 whole chicken preferably a whole chicken or chicken breasts
• 2 large carrots peeled and sliced
• 3 stalks celery chopped
• 1 large onion diced
• a handful fresh herbs parsley and thyme, tied together
• to taste salt and pepper for seasoning
• 1 lemon lemon for juice

Equipment

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

Method

 

1. Place your whole chicken or chicken breasts into a large heavy-bottomed pot and cover with water. Bring to a gentle simmer, just below boiling, and cook for about 10 minutes, skimming off any foam that rises to the surface.
   
2. Add chopped onions, sliced carrots, chopped celery, and tied herbs to the pot. Reduce the heat to low, maintaining a gentle simmer, and cook for about 50 minutes until the chicken is tender and the broth is flavorful.
   
3. Use a slotted spoon to carefully remove the chicken from the broth and set aside to cool slightly. Continue simmering the broth to deepen the flavors.
   
4. Once the chicken is cool enough to handle, shred the meat into bite-sized pieces using your hands or forks, discarding any bones or skin.
   
5. Strain the broth through a fine mesh strainer into a clean pot, pressing gently on the vegetables to extract all the flavorful liquid. Return the clear broth to the stove and bring to a gentle simmer.
   
6. Add the shredded chicken back into the strained broth along with the tender vegetables. Season with salt and pepper, then cook for another 10 minutes until everything is heated through and the vegetables are tender.
   
7. Squeeze fresh lemon juice into the soup, stirring to brighten the flavors and add a zesty contrast to the savory broth.
8. Taste the soup and adjust seasoning with additional salt, pepper, or lemon if needed. Ladle into bowls and serve hot, garnished with extra herbs if desired.

Notes

For a richer broth, you can roast the chicken first before simmering. Alternatively, for a quicker version, use cooked chicken and store-bought broth, adjusting simmering time accordingly.