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Homestyle Chicken Soup

This chicken soup is a slow-simmered comfort dish that highlights tender shredded chicken, fragrant vegetables, and herbs simmering in a clear, flavorful broth. Its cozy aroma and hearty texture make it perfect for relaxing, nourishing meals, customizable with greens, hot sauce, or a splash of vinegar for added brightness.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken preferably organic or free-range
  • 2 large carrots peeled and chopped
  • 2 stalks celery chopped
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 8 cups chicken broth
  • 2 sprigs fresh thyme
  • 1 lemon lemon for juice and brightness
  • to taste salt and pepper

Equipment

  • Large heavy-bottomed pot
  • Sharp chef’s knife
  • Ladle
  • Kitchen tongs
  • Fine mesh strainer

Method
 

  1. Place the whole chicken in a large heavy-bottomed pot and cover with water. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook for about 45 minutes until the chicken is just cooked through. Remove the chicken carefully with tongs and set aside to cool slightly.
  2. While the chicken cools, heat olive oil in the same pot over medium heat. Add diced onion, chopped carrots, and celery. Sauté gently, stirring often, until the vegetables are fragrant and just beginning to soften—about 5 minutes—releasing a warm aroma.
  3. Add minced garlic, fresh thyme, and bay leaves to the pot. Cook for another minute until the garlic is fragrant, and the herbs release their aroma.
  4. Strain the reserved chicken broth to remove any impurities, then pour it into the pot with the sautéed vegetables. Bring the broth to a gentle simmer and cook uncovered for about 30 minutes, allowing the flavors to deepen and the vegetables to soften further.
  5. While the broth simmers, pick the cooked chicken meat from the bones, discarding the skin and bones. Shred the chicken into bite-sized pieces.
  6. Remove the thyme sprigs and bay leaves from the broth. Add the shredded chicken back into the pot, stirring gently to combine.
  7. Juice the lemon and stir it into the soup, then taste and adjust seasoning with salt and pepper as needed. For a brighter flavor, add a splash more lemon juice or vinegar if desired.
  8. Let the soup simmer for another 5 minutes to meld the flavors, then turn off the heat. Serve hot, garnished with fresh herbs or a lemon wedge if you like.

Notes

For an even clearer broth, strain it before adding the shredded chicken. Customize with greens, hot sauce, or a splash of vinegar for added depth and brightness.