Go Back

Slow-Simmered Chicken Soup

This chicken soup is gently cooked over low heat, allowing the flavors of roasted chicken, fresh vegetables, and herbs to build naturally into a comforting, clear broth. The tender shredded chicken and soft vegetables create a hearty yet soothing dish with a warm, inviting appearance. It’s a perfect recipe for slow cooking and customization, filling the home with cozy aromas.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: Homestyle
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken preferably organic or free-range
  • 2 large carrots peeled and sliced
  • 2 stalks celery chopped
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 teaspoons fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves bay leaves
  • 4 cups chicken broth
  • 1 lemon lemon for optional 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 or chicken broth. Bring to a gentle simmer over medium heat, and cook for about 45 minutes to 1 hour, until the chicken is tender and cooked through. Skim off any foam that rises to the surface to keep the broth clear.
  2. Carefully remove the chicken from the pot using tongs and set aside to cool slightly. Strain the broth through a fine mesh strainer into a clean bowl or another pot, discarding solids. Return the strained broth to the original pot and set aside.
  3. While the broth is simmering, peel and chop the carrots, dice the onion, and chop the celery. Set aside for sautéing.
  4. In the same pot, add a splash of oil over medium heat. Sauté the onions, carrots, and celery until they become fragrant and the vegetables are just starting to soften, about 5 minutes. You’ll notice the vegetables releasing their aroma and turning slightly tender.
  5. Add the minced garlic, thyme, and bay leaves to the vegetables. Stir and cook for another minute until fragrant, filling the air with a savory aroma.
  6. Pour the strained broth back into the pot with the sautéed vegetables. Bring the mixture to a gentle simmer, then lower the heat to keep it at a slow simmer for about 1.5 to 2 hours. During this time, the flavors will deepen and meld, filling your kitchen with a cozy scent.
  7. While the broth cooks, pick the chicken meat off the bones, discarding the bones and skin. Shred the meat into bite-sized pieces.
  8. Once the chicken is shredded and the broth has simmered, remove the pot from heat. Taste the broth and season with salt, pepper, and a squeeze of lemon if desired, to brighten the flavors.
  9. Add the shredded chicken back into the broth, stirring gently to combine. Let it sit for a few minutes to heat through.
  10. Serve the soup hot, garnished with fresh herbs or a splash of lemon for extra brightness. Enjoy the comforting warmth and soothing flavors of this slow-simmered chicken soup.

Notes

For an even clearer broth, strain again before serving. Feel free to add greens, hot sauce, or vinegar to customize your soup to taste.