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 is crafted through slow simmering, allowing the flavors of bone-in chicken, aromatic vegetables, and fresh herbs to meld into a clear, golden broth. The tender shredded chicken and vibrant vegetables create a comforting, rustic dish with a nourishing, homey feel. Topped with a squeeze of lemon and fresh herbs, it’s perfect for cozy evenings.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb bone-in chicken pieces skin-on preferred
• 1 large onion chopped
• 2 carrots carrots sliced
• 2 stalks celery chopped, including leaves
• 2 cloves garlic garlic minced
• 1 teaspoon fresh thyme chopped or whole sprigs
• to taste salt and pepper for seasoning
• 1 lemon lemon for juice and brightness

Equipment

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

Method

 

1. Gather all your ingredients and prep your workspace by chopping the onion, slicing the carrots, and chopping the celery, while keeping the chicken pieces ready.
   
2. Place a large heavy-bottomed pot over medium heat and add a splash of olive oil. When it shimmers and you hear a gentle sizzle, add the chopped onion, carrots, and celery.
   
3. Sauté the vegetables, stirring occasionally, until they soften and release a sweet fragrance, about 8 minutes. The onions should become translucent and the carrots tender.
   
4. Add the minced garlic and thyme to the pot, stirring for about a minute until fragrant and slightly golden.
   
5. Push the vegetables to the sides of the pot and add the chicken pieces. Sear them for about 5 minutes until the skin turns golden and develops some color, then turn to brown all sides.
   
6. Pour enough cold water into the pot to cover the chicken and vegetables, then bring to a gentle simmer. Skim off any foam that rises to the top to keep the broth clear.
7. Reduce the heat to low, cover partially, and let the soup simmer gently for about 45 minutes, allowing the flavors to meld and the chicken to become tender.
8. Remove the chicken from the pot, place on a cutting board, and let it cool slightly. Meanwhile, strain the broth through a fine sieve into a clean pot to clarify it, discarding the vegetables.
9. Once cool enough to handle, shred the chicken into bite-sized pieces using forks, then add it back into the strained broth.
10. Season the soup with salt and pepper to taste, then bring it back to a gentle simmer for another 10 minutes to meld the flavors.
11. Squeeze fresh lemon juice into the soup for brightness, taste, and balance. Stir well and adjust seasoning if needed.
12. Serve the soup hot, garnished with fresh herbs or a drizzle of good olive oil for an extra touch of flavor. Enjoy the comforting warmth and rich aroma.

Notes

Ensure the broth remains gently simmering for tender chicken and clear broth. Skim foam regularly for a beautiful, transparent soup. Add lemon at the end to preserve its fresh, citrus aroma.