winter chicken soup recipe

This winter chicken soup isn’t just about warmth, it’s about reclaiming the simple pleasures of slow cooking. I like to think of it as a ritual—chopping, simmering, smelling the rich aroma fill the kitchen. It’s a way to slow down, to really listen to what the ingredients are telling you.

Why I keep returning to this winter chicken soup

It’s simple, honest, and fills the house with a comforting aroma. Even on busy nights, it’s a reminder of slow moments—simmering, tasting, adjusting. Plus, the leftovers taste even better the next day, deepening in flavor and warmth.

Breaking down the ingredients that make this soup special

• Chicken pieces: I prefer bone-in, skin-on for flavor, but boneless works too. It’s the backbone of the soup, literally.: Adds richness and depth. Swap for turkey or even tofu for a different protein.
• Onions: I love the sweet aroma they develop as they cook, but shallots can add a milder touch.: Base flavor. Use red onions for a sharper bite, or leeks for a gentler sweetness.
• Carrots: Their natural sweetness balances the savory broth, and their color makes the bowl inviting.: Use organic for more earthy flavor, or parsnips for a twist.
• Celery: It’s the backbone of the flavor profile—crisp and aromatic.: Opt for tender stalks, and don’t skip the leaves—they’re punchy.
• Lemon: Brightens the broth with a citrusy zing, especially after simmering.: Add at the end to preserve aroma and freshness.
• Thyme: A handful of fresh can transform the broth—dried works, but fresh is brighter.: Try rosemary or bay leaves for variation.
• Salt & Pepper: Essential for balancing all flavors—season gradually and taste often.: Use sea salt or kosher salt for better flavor.

Tools of the trade for a perfect winter chicken soup

• Large heavy-bottomed pot: For even heat and steady simmering.
• Sharp chef’s knife: Chopping vegetables and shredding chicken easily.
• Fine sieve: Straining the broth for clarity.
• Wooden spoon: Stirring gently without breaking down ingredients.
• Measuring spoons and cups: Keeping seasoning balanced.

Step-by-step guide to a soulful winter chicken soup

Step 1: Start by gathering your ingredients and setting up your workspace.

Step 2: In a large pot, heat a splash of olive oil over medium heat (about 160°C/320°F).

Step 3: Add chopped onions, carrots, and celery; cook until they soften and release a fragrant aroma, about 8 minutes.

Step 4: Stir in garlic and thyme; cook for another minute until fragrant.

Step 5: Add chicken pieces, cover with cold water, and bring to a gentle simmer (around 85°C/185°F).

Step 6: Skim off any foam that rises to the top during the first 10 minutes.

Step 7: Simmer gently for about 45 minutes, until chicken is tender and flavors meld.

Step 8: Remove chicken, let it cool slightly, then shred with forks.

Step 9: Strain the broth through a fine sieve, discarding vegetables, and return clear broth to the pot.

Step 10: Add shredded chicken back into the broth, season with salt and pepper to taste.

Step 11: Simmer for another 10 minutes, enough to meld flavors.

Step 12: Taste and adjust seasoning, add a squeeze of lemon for brightness.

Step 13: Serve hot, garnished with fresh herbs or a drizzle of good olive oil.

Cooking checkpoints and tips to keep in mind

• Ensure the broth is gently simmering, not boiling vigorously, to keep the chicken tender.
• Shred the chicken while still warm for easier handling and more uniform texture.
• Taste the broth before serving; it should carry a balanced saltiness and a hint of lemon brightness.
• Look for a clear, golden broth and tender, falling-apart chicken as signs it’s ready.

Common mistakes and how to fix them

• Under-seasoned broth.? Add more salt during cooking if broth tastes flat.
• Vigorous boiling making chicken tough.? Simmer at a lower heat if broth is boiling too hard.
• Overcooked vegetables.? Cook vegetables until just tender, not mushy.
• Leaving foam causes cloudiness.? Skim foam regularly for a clearer broth.

Winter Chicken Soup

This hearty winter chicken soup combines tender chicken pieces, aromatic vegetables, and fresh herbs simmered to create a clear, golden broth filled with comforting flavors. The slow cooking process results in a rich, tender texture with vegetables that are just soft enough, and the broth is brightened with a splash of lemon. Perfect for cozy nights, leftovers deepen in flavor, offering a warm feast for the senses.

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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

Ingredients

  

• 1.5 pounds bone-in, skin-on chicken thighs or boneless chicken breasts
• 1 large yellow onion chopped
• 2 large carrots peeled and sliced
• 2 stalks celery sliced, including leaves
• 3 cloves garlic minced
• 1 tablespoon fresh thyme chopped
• 4 cups cold water
• 1 lemon lemon juiced, for brightness
• to taste salt and pepper for seasoning

Equipment

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

Method

 

1. Place the chicken pieces in the large pot and pour in cold water, ensuring they are fully submerged. Bring to a gentle simmer over medium heat, and skim off any foam that rises to keep the broth clear.
   
2. While the chicken cooks, chop the onion, slice the carrots and celery, and prepare the garlic and thyme.
   
3. In a separate pan, heat a splash of olive oil over medium heat and sauté the onions, carrots, and celery until they soften and release a fragrant aroma, about 8 minutes.
   
4. Add the minced garlic and chopped thyme to the vegetables; cook for another minute until fragrant.
   
5. Remove the chicken from the broth once it’s cooked through and tender, about 45 minutes, then let it cool slightly before shredding into bite-sized pieces.
   
6. Strain the broth through a fine sieve into a clean pot, discarding the vegetables and leaving a clear, golden broth.
7. Add the sautéed vegetables and shredded chicken back into the strained broth. Bring to a gentle simmer for about 10 minutes to meld the flavors.
8. Season the soup with salt and pepper to taste, then squeeze in fresh lemon juice for a bright, citrusy finish.
9. Serve the soup hot, garnished with fresh herbs or a drizzle of good olive oil for an added touch of flavor.