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Homemade Chicken Soup

This chicken soup is built on a rich, flavorful broth made from simmered chicken bones and vegetables, with added shredded chicken for heartiness. The final dish has a comforting, clear appearance with tender vegetables and a fragrant aroma, perfect for cozy moments. It’s a slow, mindful process that results in a nourishing, deeply satisfying bowl.
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Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
Servings: 6
Course: Main Course
Cuisine: Homemade
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 liters water
  • 1 kg chicken bones and carcass leftovers or butcher scraps
  • 2 tablespoons apple cider vinegar helps extract minerals from bones
  • 2 onions diced
  • 3 carrots carrots peeled and chopped
  • 3 stalks celery chopped
  • 2 cups shredded cooked chicken leftover roast or cooked chicken
  • 1/4 cup fresh parsley chopped
  • 2 sprigs fresh thyme whole
  • 1 cup rice or noodles optional, add at the end
  • 1 lemon lemon juice freshly squeezed, for brightness

Equipment

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

Method
 

  1. Place the chicken bones and carcass in a large heavy-bottomed pot and pour in 2 liters of water. Bring to a gentle simmer over medium heat.
  2. Add the vinegar and let the broth simmer gently for at least 2 hours, skimming off any foam that rises to keep the broth clear and rich.
  3. After simmering, strain the broth through a strainer into a clean pot, discarding the solids. You should see a clear, milky broth with a deep aroma.
  4. Return the strained broth to the stove, then add diced onions, carrots, and chopped celery. Sauté over medium heat until the vegetables are fragrant and slightly caramelized, about 8-10 minutes.
  5. Add the shredded cooked chicken, fresh parsley, and thyme sprigs to the pot. Pour in the hot broth and bring to a gentle simmer.
  6. Simmer the soup for another 10-15 minutes, until the vegetables are tender and flavors meld together.
  7. If using rice or noodles, add them now and cook until tender, about 8-10 minutes for rice or noodles.
  8. Remove the thyme sprigs and stir in the lemon juice to brighten the flavors. Taste and adjust seasoning as needed with salt or pepper.
  9. Serve the soup hot, garnished with additional fresh herbs if desired, and enjoy its comforting, hearty flavor.

Notes

Skimming foam regularly ensures a clear broth. Adjust seasoning at the end for best flavor. Use leftovers or ask your butcher for scraps to build a rich base.