Homemade Chicken Soup: A Rustic Brew with a Soulful Twist

There’s something about homemade chicken soup that feels like a ritual of slow, honest cooking. It’s a recipe I turn to when I need to slow down, to connect with the simple act of transforming humble ingredients into something soothing. This version is about making every step count, with a focus on flavor depth and texture.

Why I keep returning to this chicken soup

It’s a recipe rooted in memory—those quiet weekends, the scent of simmering bones filling the house. Each spoonful feels like a small act of kindness, grounding me in the simple pleasure of honest cooking. It’s versatile, forgiving, and always comforting, no matter the season or mood.

Inside the ingredients: what makes this soup sing

• Chicken bones and carcass: Creates a deep, umami-rich broth. Use leftovers or ask your butcher for scraps.
• Vinegar (apple cider or white wine): Helps extract minerals from bones, adding subtle tang and clarity.
• Onions, carrots, celery: Classic aromatics, their sweetness balances the savory broth.
• Shredded cooked chicken: Adds protein and texture, leftover roast works well.
• Fresh herbs (parsley, thyme): Brightens the soup, their aroma lifts the whole bowl.
• Rice or noodles: Optional carbs, add at the end for heartiness.
• Lemon juice: A squeeze just before serving brightens flavors and cuts richness.

Tools of the trade for a soulful chicken soup

• Heavy-bottomed pot: Ensures even heat distribution for simmering.
• Strainer: Separates solids from broth for a clear, rich base.
• Sharp knife: Chops vegetables and chicken with precision.
• Wooden spoon: Stirs gently without scratching the pot.

Step-by-step guide to a soulful chicken soup

Step 1: Start with a heavy-bottomed pot, about 4 liters (quart) capacity.

Step 2: Bring 2 liters (quarts) of water to a gentle simmer over medium heat.

Step 3: Add the chicken bones and a splash of vinegar, letting it simmer for at least 2 hours.

Step 4: Skim off any foam or impurities that rise to the surface, about every 30 minutes.

Step 5: Once rich and milky, strain the broth, discarding the bones and solids.

Step 6: In the same pot, sauté chopped onions, carrots, and celery until fragrant and slightly caramelized.

Step 7: Add shredded cooked chicken, rice or noodles, and fresh herbs to the broth.

Step 8: Simmer for another 10-15 minutes, until everything is tender and flavors meld.

Cooking checkpoints and tips for perfection

• Broth should be rich, slightly milky, and free of foam.
• Vegetables should be tender but not mushy.
• Chicken should shred easily and stay moist.
• Soup should simmer gently, not boil vigorously, to keep flavors balanced.

Common pitfalls and how to dodge them

• Forgot to skim foam, resulting in cloudy broth.? Skim foam early and often to keep broth clear.
• Overboiled, causing cloudy, greasy broth.? Reduce heat if broth boils too vigorously.
• Soup tastes flat; add salt or acid to brighten.? Adjust seasoning at the end.
• Vegetables too mushy or undercooked.? Cook vegetables until tender.

Homemade Chicken Soup

This chicken soup is built on a rich, clear broth extracted from chicken bones simmered with vinegar, creating a deep umami flavor. Aromatic vegetables like onions, carrots, and celery are sautéed to develop sweetness and depth, then combined with shredded chicken, herbs, and optional rice or noodles for a comforting, hearty final dish with a slightly cloudy, nourishing appearance.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs 5 minutes mins

Total Time 2 hours hrs 20 minutes mins

Servings: 6

Course: Main Course

Cuisine: Homestyle

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 liters water
• 1.5 kg chicken bones and carcass use leftovers or ask your butcher
• 1 tablespoon apple cider vinegar helps extract minerals from bones
• 1 large onion peeled and chopped
• 2 carrots carrots peeled and diced
• 2 stalks celery chopped
• 300 grams shredded cooked chicken leftover roast works well
• 1 handful fresh parsley chopped
• 1 teaspoon fresh thyme chopped
• 100 grams rice or noodles optional, add at the end
• 1 lemon lemon juice for brightening

Equipment

• Heavy-bottomed pot
• Strainer
• Sharp Knife
• Wooden spoon

Method

 

1. Place the chicken bones and carcass in a large heavy-bottomed pot, then cover with 2 liters of water. Bring to a gentle simmer over medium heat.
   
2. Add a splash of vinegar and let the broth simmer gently for at least 2 hours, skimming off foam and impurities with a spoon every 30 minutes.
   
3. Once the broth becomes rich and slightly milky, strain it through a strainer, discarding the bones and solids, and set the flavorful liquid aside.
   
4. Return the strained broth to the pot and place it over medium heat. Add chopped onions, carrots, and celery, then sauté until vegetables are fragrant and slightly caramelized, about 8-10 minutes.
   
5. Add shredded cooked chicken, chopped herbs, and your choice of rice or noodles to the pot, then pour in the hot broth.
   
6. Bring everything to a gentle simmer and cook for another 10-15 minutes until the vegetables are tender, the pasta is cooked, and flavors meld beautifully.
   
7. Taste the soup and add a squeeze of lemon juice for brightness, then adjust seasoning with salt if needed.
8. Serve hot, garnished with additional chopped parsley if desired, and enjoy the comforting aroma and nourishing flavor.