Homemade Chicken Soup: A Clear-Eyed Remedy for Busy Days

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.