classic chicken soup recipe

There’s something about making chicken soup from scratch that feels like a quiet act of care. It’s about that slow simmer, the smell of herbs, and the process of turning simple ingredients into something nourishing. This isn’t a quick fix, but a ritual that reminds you of home, family, and comfort.

Why this chicken soup keeps calling me back

It’s a reminder that good things take time. The slow simmer, the layered flavors, the quiet aroma—it’s all about patience. When I need a break from the chaos, this simple, honest soup grounds me, offering warmth and a little piece of home every time.

Breaking down what’s in that pot

• Chicken bones and carcass: They give rich, gelatinous flavor. Use leftover bones or a whole chicken’s carcass.
• Carrots: Add sweetness and color, brightening the broth’s amber hue.
• Celery stalks: For that fresh, slightly peppery note that balances richness.
• Onion: Builds depth and aroma, especially if browned a little first.
• Fresh herbs (parsley, thyme): Brighten the soup with herbaceous notes, adding freshness.
• Salt & pepper: Essential for flavor; season gradually to taste.
• Lemon or lemon juice: A splash brightens the broth, making it pop.

Tools of the trade for chicken soup

• Heavy-bottomed stockpot: Ensures even heat distribution for simmering broth.
• Fine-mesh strainer: Strains out bones and solids for a clear broth.
• Sharp chef’s knife: Chops vegetables and chicken efficiently.
• Cutting board: Prepares ingredients safely and comfortably.
• Ladle: Serves the soup easily without splashing.

Step-by-step guide for a soulful chicken soup

Step 1: Start by gathering your ingredients and equipment. Use a heavy-bottomed stockpot for even heat.

Step 2: In a large pot, simmer chicken bones, water, a couple of carrots, celery stalks, and a whole onion for at least 2 hours. This slow simmer extracts rich flavors.

Step 3: Strain the broth, discarding solids. Return the clear broth to the pot and bring to a gentle simmer.

Step 4: Add diced chicken meat, vegetables, and herbs. Cook until vegetables are tender and chicken is cooked through, about 20 minutes.

Step 5: Taste and adjust seasoning with salt and pepper. Serve hot, with crusty bread or a squeeze of lemon for brightness.

Cooking checkpoints and tips to keep in mind

• Ensure the broth is gently simmered, not boiled vigorously, to keep it clear and tender.
• Check that the chicken is cooked through by ensuring the internal temp reaches 75°C (165°F).
• Vegetables should be tender but not mushy; test with a fork for perfect doneness.

Common mistakes and how to fix them

• Boiling the broth too hard.? Reduce heat if broth is boiling vigorously; it can cloud the broth.
• Over-salting the broth.? Add salt gradually and taste; too much at once can overpower.
• Adding vegetables too early.? Cook vegetables separately if they’re overcooked or mushy.
• Letting foam sit and sink.? Skim off foam as it forms for a clearer broth.

Homemade Chicken Soup

This chicken soup is crafted through a slow simmering process that extracts rich flavors from chicken bones and fresh vegetables, resulting in a clear, nourishing broth. Diced chicken and tender vegetables are added towards the end, creating a comforting dish with a warm, inviting appearance. The final texture is silky and hearty, perfect for cozy moments.

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Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Servings: 6

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 whole chicken carcass or leftover bones preferably with some meat attached
• 2 large carrots peeled and chopped
• 2 stalks celery chopped
• 1 large onion quartered
• 1 bunch parsley fresh, stems included
• 2 sprigs thyme fresh
• to taste salt
• to taste black pepper
• 2 cups diced cooked chicken from cooked or roasted chicken
• 2 cups vegetables such as diced carrots, celery, or peas
• 1 tablespoon lemon juice freshly squeezed

Equipment

• Heavy-bottomed stockpot
• Fine-mesh strainer
• Sharp chef’s knife
• Cutting board
• Ladle

Method

 

1. Place the chicken bones, carrots, celery, onion, parsley, and thyme into a large heavy-bottomed stockpot. Cover with water, about 8-10 cups, and bring to a gentle simmer over medium heat.
   
2. Reduce the heat to low and let the broth simmer slowly for at least 2 hours, skimming off any foam that rises to the surface to keep the broth clear and clean.
   
3. After simmering, carefully strain the broth through a fine-mesh strainer into another pot or large bowl, discarding the solids. Return the clear broth to the original pot.
   
4. Bring the strained broth back to a gentle simmer over medium-low heat. Add the diced cooked chicken and your choice of fresh vegetables. Let simmer until the vegetables are tender, about 20 minutes.
   
5. Taste the soup and season with salt and freshly ground black pepper gradually, adjusting to your preference.
   
6. Finish by stirring in a splash of fresh lemon juice to brighten the flavors. Serve the hot soup in bowls, garnished with additional herbs if desired.
   

Notes

For an even richer broth, roast the chicken bones beforehand. Use leftover cooked chicken for convenience. Simmering gently ensures a clear, flavorful broth, while skimming removes impurities for a beautiful presentation.