healing chicken soup recipe

This healing chicken soup is my go-to when I need a gentle reset. It’s a recipe that I’ve tweaked over years, making it more nourishing each time. The secret is in the slow simmer and the simple, honest ingredients. It’s a warm hug in a bowl, perfect for chilly days or when someone needs a little extra care.

Why I keep coming back to this soup

It’s honest, uncomplicated, and always hits the spot when I need something familiar and restoring. It reminds me that good food doesn’t need fuss, just patience and good ingredients. Plus, it’s endlessly adaptable—perfect for what’s in the fridge or what I’m craving that day.

Breaking down the simple ingredients

• Bone-in chicken thighs: Rich in marrow, they lend flavor and body to the broth, tender and fall-off-the-bone.
• Carrots and celery: Add sweetness and depth; their aromatic juices brighten the soup.
• Onions: Fundamental for sweetness and base flavor; caramelize slightly for extra richness.
• Fresh herbs (thyme, parsley): Layered aroma that lifts the broth; fresh is best, but dried works in a pinch.
• Lemon: A splash brightens the whole bowl, cutting through the richness with zesty clarity.
• Salt and pepper: The simplest seasoning, essential for bringing all flavors into harmony.

Tools of the trade for a cozy pot of soup

• Large Stockpot: To hold all ingredients and simmer gently.
• Fine Mesh Strainer: To strain the broth for clarity.
• Sharp Knife: To chop vegetables and shred chicken.
• Wooden Spoon: To stir and check the broth during simmering.

Step-by-step to a nurturing broth

Step 1: Start by gathering bone-in chicken thighs, the marrow in these makes the broth rich and comforting.

Step 2: In a large pot, combine chicken, roughly chopped vegetables (carrots, celery, onion), and a good pinch of salt.

Step 3: Cover with cold water, then bring to a gentle simmer over medium-low heat, around 90°C (194°F).

Step 4: Skim off any foam that rises to the surface, and let it simmer slowly for about 1.5 hours to develop deep flavor.

Step 5: Remove the chicken, shred the meat, and discard the bones. Strain the broth for clarity.

Step 6: Return shredded chicken to the broth, add herbs like thyme and parsley, and simmer for another 15 minutes.

Step 7: Taste and adjust salt and pepper. Serve hot, with a squeeze of lemon for brightness.

Cooking checkpoints and tips for best results

• Broth should be clear and golden, not cloudy or greasy.
• Chicken should be tender and easy to shred, not stringy or tough.
• Herbs should be fresh, added towards the end for aroma and brightness.

Common pitfalls and how to fix them

• Forgot to skim foam, resulting in a cloudy broth.? Skim the foam regularly to keep broth clear.
• Boiling too hard, making the broth cloudy and toughening the chicken.? Lower the heat if the broth is boiling vigorously.
• Adding herbs too early, which diminishes their flavor.? Add herbs at the end to preserve their aroma.
• Over-salting early, which can make fixing tricky.? Adjust salt at the end, tasting for balance.

Healing Chicken Soup

This nourishing chicken soup is made by slow simmering bone-in chicken thighs with fresh vegetables and herbs, resulting in a clear, golden broth with tender shredded chicken. The process emphasizes gentle cooking and simple ingredients, creating a comforting, warm dish with a bright, zesty finish from lemon. It’s an inviting bowl that offers both flavor and restorative qualities, perfect for chilly days or when you need a gentle reset.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 4 pieces bone-in chicken thighs preferably skinless or skin-on as desired
• 2 large carrots roughly chopped
• 2 stalks celery roughly chopped
• 1 large onion roughly chopped
• 2 sprigs fresh thyme or 1 teaspoon dried thyme
• 1 bunch parsley roughly chopped, for garnish and flavor
• 1 whole lemon for juice and brightness
• to taste salt and pepper for seasoning

Equipment

• Large Stockpot
• Fine-mesh strainer
• Sharp Knife
• Wooden spoon

Method

 

1. Place the chicken thighs in a large stockpot and add the chopped carrots, celery, and onion around them, then sprinkle with a pinch of salt.
   
2. Pour in enough cold water to cover all the ingredients, then bring it to a gentle simmer over medium-low heat, aiming for small bubbles, not vigorous boiling.
   
3. Skim off any foam that rises to the surface with a spoon, helping keep the broth clear and clean-tasting.
   
4. Let the broth simmer gently for about 1.5 hours, allowing the flavors to deepen and the chicken to become tender and fall apart easily.
   
5. Carefully remove the chicken thighs from the broth and set aside to cool slightly.
   
6. While the chicken cools, strain the broth through a fine mesh strainer into another pot or bowl, discarding the vegetables and bones, leaving a clear, golden broth.
   
7. Shred the cooled chicken meat into bite-sized pieces, removing any skin or bones, and add it back into the strained broth.
8. Add the thyme sprigs and chopped parsley to the broth, then simmer gently for another 15 minutes to let the flavors meld.
9. Taste the broth and adjust seasoning with salt and pepper, then squeeze in fresh lemon juice for brightness, stirring well.
10. Serve the soup hot, garnished with additional chopped parsley and a lemon wedge if desired.