Author: Amelia

Chicken noodle soup is a familiar companion on cold days, but I like to toss in fresh lemongrass and ginger for a zing. It’s a simple twist that lifts the usual comfort food into something a bit more lively. This version is fast, honest, and doesn’t drown in salt or preservatives.

Why I Keep Coming Back to This Soup

It’s the kind of dish that feels like a quiet victory. The fresh, vibrant flavors cut through the cold, making it a go-to when I need a quick, nourishing fix. The simplicity of ingredients and the quick cook time mean I can whip it up even on busy nights without sacrificing flavor.

Breaking Down the Key Ingredients

• Chicken breasts: I prefer thinly sliced for quick cooking, tender bites.: Use boneless, skinless chicken for ease and quick sautéing.
• Lemongrass: lends a lemon-bright, smoky aroma, slices should be bruised first.: Fresh lemongrass makes a noticeable difference, but frozen works too.
• Ginger: adds spicy warmth, should be minced finely to release flavor.: Fresh ginger is best; avoid dried for this bright, zesty punch.
• Carrots: bring sweetness and color, slice thin for quicker cooking.: Fresh carrots give a crisp texture, but frozen diced carrots are fine.
• Noodles: I like rice noodles for their lightness, but egg noodles work too.: Cook until just tender, avoid overdoing it to keep texture.
• Broth: homemade or good-quality store-bought, the flavor base.: A clear, aromatic broth makes all the difference in depth.
• Soy sauce: for umami, add a splash at the end for richness.: Use light soy for saltiness, dark for depth and color.

Tools of the Trade for a Perfect Soup

• Large heavy-bottomed pot: To evenly cook all ingredients and prevent burning.
• Sharp knife: For quick, clean slicing of chicken and vegetables.
• Wooden spoon: To stir without damaging your pot.
• Measuring cups and spoons: To keep your broth and seasonings balanced.

Step-by-Step to a Soul-Soothing Bowl

Step 1: Start by prepping your ingredients. Slice chicken breasts thinly, chop carrots and celery, and mince garlic, ginger, and lemongrass.

Step 2: In a large pot, heat a tablespoon of oil over medium heat (about 160°C/320°F). Add chicken slices, cook until just browned, about 3-4 minutes.

Step 3: Remove chicken, set aside. In the same pot, sauté garlic, ginger, and lemongrass until fragrant, about 2 minutes.

Step 4: Pour in 8 cups of chicken broth, bring to a gentle simmer. Add carrots and celery, cook until tender, about 10 minutes.

Step 5: Return chicken to the pot. Add noodles, cook according to package instructions, usually 6-8 minutes.

Step 6: Taste and adjust seasoning with salt, pepper, and a splash of soy sauce or fish sauce for depth.

Cooking Checkpoints and Tips to Perfect Your Soup

• Chicken should be just cooked through, no pink in the center.
• Noodles should be tender but not mushy, keep an eye on the last few minutes.
• Broth should be flavorful, clear, and aromatic, not cloudy or dull.

Common Mistakes and How to Fix Them

• Boiling too vigorously can make noodles mushy.? Reduce heat immediately if broth boils over.
• Overcooked noodles turn to mush.? Add noodles later if they’re sticking together.
• Too much soy or salt can overpower the broth.? Taste before seasoning heavily.
• Foam can make the broth cloudy and bitter.? Skim foam from the broth’s surface.

Lemongrass Ginger Chicken Noodle Soup

This vibrant chicken noodle soup combines tender slices of boneless chicken breasts with fresh lemongrass and ginger for a zesty, aromatic broth. Thin rice noodles add a light, chewy texture, while carrots and celery provide sweetness and crunch. The final dish is a clear, flavorful soup with bright, lively flavors and a comforting warmth.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Asian

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 large boneless, skinless chicken breasts thinly sliced
• 2 stalks fresh lemongrass bruised and sliced
• 1 inch fresh ginger minced finely
• 2 medium carrots sliced thin
• 2 stalks celery sliced thin
• 8 cups chicken broth good quality or homemade
• 4 oz rice noodles cooked until just tender
• 1 tablespoon soy sauce light or dark
• 1 tablespoon oil for sautéing
• to taste salt and pepper for seasoning

Equipment

• Large heavy-bottomed pot
• Sharp knife
• Wooden spoon
• Measuring cups and spoons

Method

 

1. Prep your ingredients by slicing the chicken thinly, bruising and slicing the lemongrass, mincing the ginger, and slicing the carrots and celery thin. This makes everything cook evenly and quickly.
   
2. Heat a tablespoon of oil in a large heavy-bottomed pot over medium heat until it shimmers and starts to smell fragrant.
3. Add the sliced chicken to the pot and cook for about 3-4 minutes, stirring occasionally, until just browned and cooked through. Remove chicken and set aside.
4. In the same pot, add the minced ginger and bruised lemongrass. Sauté for about 2 minutes until fragrant, listening for the sounds of gentle sizzling and smelling the bright aroma.
5. Pour in the chicken broth and bring it to a gentle simmer. Add the sliced carrots and celery, cooking for about 10 minutes until the vegetables are tender and the broth is aromatic.
6. Return the cooked chicken to the pot and stir to combine. Add the rice noodles and cook for an additional 6-8 minutes until tender and slightly chewy.
7. Stir in the soy sauce and season with salt and pepper to taste. Taste the broth and adjust seasoning if needed, looking for a balanced, aromatic flavor.
8. Once the noodles are cooked and the broth is flavorful, remove from heat. Serve hot, garnished with fresh herbs or lime if desired.

Notes

Ensure to skim any foam that forms on the surface for a clear broth. Keep an eye on the noodles to prevent overcooking and mushiness. Feel free to customize with additional herbs or chili for extra flavor.

Chicken soup often feels like a warm hug, but I’ve found that slow simmering with bones transforms the flavor entirely. It’s a process that demands patience, but the depth you get is worth every minute. This version leans into the rustic, home-cooked feel, with a touch of bright lemon to lift the richness.

Why I Keep Coming Back to This Soup

It’s a simple yet soulful recipe that reminds me of home and slow Sundays. The process of simmering, tasting, adjusting—there’s a quiet joy in it. Plus, it’s endlessly customizable, making every batch unique and comforting.

The Building Blocks of Flavor

• Bone-in chicken thighs: Rich in collagen, they lend body to the broth and stay juicy; swap with drumsticks if needed.
• Carrots and celery: Add sweetness and depth; opt for organic for a more vibrant flavor.
• Onions and garlic: The aromatic base that sweetens as it cooks, filling your kitchen with savory smells.
• Fresh thyme: A bright herbal note that balances the richness; dried works too, just use less.
• Lemon: A quick squeeze brightens the broth with citrusy zing, cutting through the richness.
• Chicken broth: Use homemade or quality store-bought—avoid overly salty brands for better control.
• Olive oil: For sautéing vegetables; choose extra virgin for added flavor.

Tools of the Trade for a Perfect Chicken Soup

• Large heavy-bottomed pot: Ensures even heat and prevents scorching during long simmering.
• Sharp chef’s knife: For chopping vegetables and shredding chicken.
• Slotted spoon: To remove foam and bits during simmering.
• Meat thermometer: To check chicken doneness and safe temperature.

The Cooking Journey: From Pot to Plate

Step 1: Start by gathering bone-in chicken thighs for richer flavor and better collagen release.

Step 2: Heat a large pot over medium, about 180°C/355°F, and add a splash of olive oil.

Step 3: Brown the chicken on all sides, about 8 minutes, until the skin is golden and crispy.

Step 4: Remove chicken, set aside, and in the same pot, sauté diced onions, carrots, and celery until fragrant—about 5 minutes.

Step 5: Add garlic and thyme, cook for another minute, then pour in enough chicken broth to cover ingredients.

Step 6: Bring to a gentle simmer—around 90°C/194°F—and cook for 1.5 hours, skimming foam as needed.

Step 7: Remove the chicken, let it cool slightly, then shred the meat, discarding the bones.

Step 8: Return shredded chicken to the pot. Check seasoning, add salt and pepper to taste.

Step 9: Simmer for an additional 15 minutes to marry flavors.

Step 10: Let the soup rest off heat for 5 minutes before serving, allowing flavors to settle.

Step 11: Serve hot with a squeeze of lemon or fresh herbs, if desired.

Keep These in Mind: Cooking Checkpoints and Tips

• Color: The chicken should be golden and crispy before shredding.
• Smell: Aromatic herbs and sautéed veggies should fill your kitchen—no burnt scents.
• Texture: Vegetables should be tender but not mushy, and chicken easily pulls apart.

Common Mistakes and How to Fix Them

• Cooking chicken too long.? If the chicken is overcooked and dry, reduce simmer time or use thighs with bone for moisture.
• Not skimming foam.? If broth becomes cloudy, skim foam early and keep heat gentle.
• Overcooking veggies.? If vegetables turn mushy, add them later or cook at a lower heat.
• Insufficient seasoning.? If soup lacks flavor, add a splash of fish sauce or soy for umami.

Homestyle Chicken Soup with Lemon

This hearty chicken soup is built on a slow-simmered broth enriched with bones and fresh vegetables, resulting in a deep, flavorful base. Juicy bone-in thighs add richness and texture, while a splash of lemon brightens the final dish with a citrusy zing. The rustic, comforting appearance is topped with shredded chicken and vibrant herbs, perfect for a cozy meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 minutes mins

Total Time 2 minutes mins

Servings: 4

Course: Main Course

Cuisine: Home-style

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 4 pieces bone-in chicken thighs preferably skin-on for flavor
• 2 large carrots peeled and diced
• 2 stalks celery diced
• 1 large onion diced
• 3 cloves garlic minced
• 1 tablespoon fresh thyme or 1 teaspoon dried
• 4 cups chicken broth preferably homemade or low-sodium
• 1 lemon lemon juiced, for brightening
• 2 tablespoons olive oil extra virgin preferred
• to taste salt and pepper for seasoning

Equipment

• Large heavy-bottomed pot
• Sharp chef’s knife
• Slotted spoon
• Meat thermometer

Method

 

1. Place the bone-in chicken thighs in a large heavy-bottomed pot and add enough water to cover. Bring to a gentle boil, then reduce heat and simmer for about 30 minutes, skimming foam as it forms to keep the broth clear.
   
2. Remove the chicken thighs from the broth and set aside to cool slightly. Strain the broth through a fine sieve into a clean pot, discarding solids.
   
3. Heat olive oil in the same pot over medium heat until shimmering. Add diced onions, carrots, and celery, sautéing until the vegetables are fragrant and slightly softened, about 5 minutes, with the vegetables turning tender but not mushy.
   
4. Add minced garlic and thyme to the vegetables, cooking for another minute until fragrant. Pour in the strained chicken broth and bring to a gentle simmer.
   
5. Return the broth to a gentle simmer around 90°C (194°F) and cook uncovered for about 1.5 hours, skimming foam as needed to keep the broth clear and flavorful.
   
6. Meanwhile, remove the cooled chicken thighs from the bones and shred the meat into bite-sized pieces, discarding any bones and skin.
   
7. Once the broth has simmered, add the shredded chicken back into the pot. Stir well and season with salt and pepper to taste.
8. Let the soup simmer for another 15 minutes to meld the flavors together, filling your kitchen with savory aromas.
9. Turn off the heat and squeeze fresh lemon juice into the soup, stirring to brighten the rich flavors with citrusy brightness.
10. Taste and adjust seasoning with additional salt, pepper, or lemon if desired. Let the soup rest off heat for about 5 minutes to allow flavors to settle.
11. Serve the hot chicken soup in bowls, garnished with fresh herbs if you like, and enjoy its comforting, rustic charm.

Chicken soup often feels like a warm hug, but I’ve found that slow simmering with bones transforms the flavor entirely. It’s a process that demands patience, but the depth you get is worth every minute. This version leans into the rustic, home-cooked feel, with a touch of bright lemon to lift the richness.

Why I Keep Coming Back to This Soup

It’s a simple yet soulful recipe that reminds me of home and slow Sundays. The process of simmering, tasting, adjusting—there’s a quiet joy in it. Plus, it’s endlessly customizable, making every batch unique and comforting.

The Building Blocks of Flavor

• Bone-in chicken thighs: Rich in collagen, they lend body to the broth and stay juicy; swap with drumsticks if needed.
• Carrots and celery: Add sweetness and depth; opt for organic for a more vibrant flavor.
• Onions and garlic: The aromatic base that sweetens as it cooks, filling your kitchen with savory smells.
• Fresh thyme: A bright herbal note that balances the richness; dried works too, just use less.
• Lemon: A quick squeeze brightens the broth with citrusy zing, cutting through the richness.
• Chicken broth: Use homemade or quality store-bought—avoid overly salty brands for better control.
• Olive oil: For sautéing vegetables; choose extra virgin for added flavor.

Tools of the Trade for a Perfect Chicken Soup

• Large heavy-bottomed pot: Ensures even heat and prevents scorching during long simmering.
• Sharp chef’s knife: For chopping vegetables and shredding chicken.
• Slotted spoon: To remove foam and bits during simmering.
• Meat thermometer: To check chicken doneness and safe temperature.

The Cooking Journey: From Pot to Plate

Step 1: Start by gathering bone-in chicken thighs for richer flavor and better collagen release.

Step 2: Heat a large pot over medium, about 180°C/355°F, and add a splash of olive oil.

Step 3: Brown the chicken on all sides, about 8 minutes, until the skin is golden and crispy.

Step 4: Remove chicken, set aside, and in the same pot, sauté diced onions, carrots, and celery until fragrant—about 5 minutes.

Step 5: Add garlic and thyme, cook for another minute, then pour in enough chicken broth to cover ingredients.

Step 6: Bring to a gentle simmer—around 90°C/194°F—and cook for 1.5 hours, skimming foam as needed.

Step 7: Remove the chicken, let it cool slightly, then shred the meat, discarding the bones.

Step 8: Return shredded chicken to the pot. Check seasoning, add salt and pepper to taste.

Step 9: Simmer for an additional 15 minutes to marry flavors.

Step 10: Let the soup rest off heat for 5 minutes before serving, allowing flavors to settle.

Step 11: Serve hot with a squeeze of lemon or fresh herbs, if desired.

Keep These in Mind: Cooking Checkpoints and Tips

• Color: The chicken should be golden and crispy before shredding.
• Smell: Aromatic herbs and sautéed veggies should fill your kitchen—no burnt scents.
• Texture: Vegetables should be tender but not mushy, and chicken easily pulls apart.

Common Mistakes and How to Fix Them

• Cooking chicken too long.? If the chicken is overcooked and dry, reduce simmer time or use thighs with bone for moisture.
• Not skimming foam.? If broth becomes cloudy, skim foam early and keep heat gentle.
• Overcooking veggies.? If vegetables turn mushy, add them later or cook at a lower heat.
• Insufficient seasoning.? If soup lacks flavor, add a splash of fish sauce or soy for umami.

Homestyle Chicken Soup with Bright Lemon

This hearty chicken soup is made by slow simmering bone-in chicken thighs with aromatic vegetables and herbs, resulting in a rich, flavorful broth. The soup features shredded tender chicken, vibrant vegetables, and a splash of lemon to add brightness, with a rustic, comforting appearance. It’s a soulful, customizable dish perfect for cozy days and slow Sundays.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs

Servings: 6

Course: Main Course

Cuisine: Homestyle

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces bone-in chicken thighs preferably skin-on for flavor
• 2 carrots carrots peeled and diced
• 2 stalks celery diced
• 1 large onion diced
• 3 cloves garlic minced
• 1 tablespoon fresh thyme or 1 teaspoon dried thyme
• 4 cups chicken broth preferably homemade or low-sodium
• 1 lemon for squeezing over the soup before serving
• 2 tablespoons olive oil extra virgin recommended

Equipment

• Large heavy-bottomed pot
• Sharp chef’s knife
• Slotted spoon
• Meat thermometer

Method

 

1. Place the bone-in chicken thighs in a large heavy-bottomed pot over medium heat and add a tablespoon of olive oil. Brown the chicken for about 8 minutes, turning occasionally, until the skin is golden and crispy. Remove the chicken and set aside.
   
2. In the same pot, add diced onions, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables become fragrant and start to soften, with edges just beginning to brown.
   
3. Add minced garlic and thyme to the vegetables, cooking for another minute until the garlic is fragrant and the herbs release their aroma.
   
4. Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits, then bring to a gentle simmer.
   
5. Return the browned chicken thighs to the pot, making sure they are submerged in the broth. Cover and simmer gently for 1.5 hours, skimming foam as needed, until the chicken is cooked through and tender.
   
6. Remove the chicken from the pot and let it cool slightly. Shred the meat with two forks, discarding the bones.
7. Return the shredded chicken to the pot, stirring to combine, and season with salt and pepper to taste. Let it simmer for another 15 minutes to meld the flavors.
8. Squeeze fresh lemon juice into the soup, stirring well to brighten the flavors. Taste and adjust seasoning if needed.
9. Turn off the heat, let the soup rest for 5 minutes, then ladle into bowls. Serve hot with extra lemon or herbs if desired.

Notes

For a richer broth, add a splash of fish sauce or soy sauce during the seasoning step. Feel free to customize with your favorite herbs or vegetables.

Chicken soup often feels like a warm hug, but I’ve found that slow simmering with bones transforms the flavor entirely. It’s a process that demands patience, but the depth you get is worth every minute. This version leans into the rustic, home-cooked feel, with a touch of bright lemon to lift the richness.

Why I Keep Coming Back to This Soup

It’s a simple yet soulful recipe that reminds me of home and slow Sundays. The process of simmering, tasting, adjusting—there’s a quiet joy in it. Plus, it’s endlessly customizable, making every batch unique and comforting.

The Building Blocks of Flavor

• Bone-in chicken thighs: Rich in collagen, they lend body to the broth and stay juicy; swap with drumsticks if needed.
• Carrots and celery: Add sweetness and depth; opt for organic for a more vibrant flavor.
• Onions and garlic: The aromatic base that sweetens as it cooks, filling your kitchen with savory smells.
• Fresh thyme: A bright herbal note that balances the richness; dried works too, just use less.
• Lemon: A quick squeeze brightens the broth with citrusy zing, cutting through the richness.
• Chicken broth: Use homemade or quality store-bought—avoid overly salty brands for better control.
• Olive oil: For sautéing vegetables; choose extra virgin for added flavor.

Tools of the Trade for a Perfect Chicken Soup

• Large heavy-bottomed pot: Ensures even heat and prevents scorching during long simmering.
• Sharp chef’s knife: For chopping vegetables and shredding chicken.
• Slotted spoon: To remove foam and bits during simmering.
• Meat thermometer: To check chicken doneness and safe temperature.

The Cooking Journey: From Pot to Plate

Step 1: Start by gathering bone-in chicken thighs for richer flavor and better collagen release.

Step 2: Heat a large pot over medium, about 180°C/355°F, and add a splash of olive oil.

Step 3: Brown the chicken on all sides, about 8 minutes, until the skin is golden and crispy.

Step 4: Remove chicken, set aside, and in the same pot, sauté diced onions, carrots, and celery until fragrant—about 5 minutes.

Step 5: Add garlic and thyme, cook for another minute, then pour in enough chicken broth to cover ingredients.

Step 6: Bring to a gentle simmer—around 90°C/194°F—and cook for 1.5 hours, skimming foam as needed.

Step 7: Remove the chicken, let it cool slightly, then shred the meat, discarding the bones.

Step 8: Return shredded chicken to the pot. Check seasoning, add salt and pepper to taste.

Step 9: Simmer for an additional 15 minutes to marry flavors.

Step 10: Let the soup rest off heat for 5 minutes before serving, allowing flavors to settle.

Step 11: Serve hot with a squeeze of lemon or fresh herbs, if desired.

Keep These in Mind: Cooking Checkpoints and Tips

• Color: The chicken should be golden and crispy before shredding.
• Smell: Aromatic herbs and sautéed veggies should fill your kitchen—no burnt scents.
• Texture: Vegetables should be tender but not mushy, and chicken easily pulls apart.

Common Mistakes and How to Fix Them

• Cooking chicken too long.? If the chicken is overcooked and dry, reduce simmer time or use thighs with bone for moisture.
• Not skimming foam.? If broth becomes cloudy, skim foam early and keep heat gentle.
• Overcooking veggies.? If vegetables turn mushy, add them later or cook at a lower heat.
• Insufficient seasoning.? If soup lacks flavor, add a splash of fish sauce or soy for umami.

Homestyle Chicken Soup

This hearty chicken soup is built on a slow-simmered broth with bone-in chicken thighs, aromatic vegetables, and fresh herbs, resulting in a rich, flavorful base with tender shredded chicken. Brightened with a squeeze of lemon, it offers a comforting, rustic texture with a vibrant citrus kick at the end.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 minutes mins

Total Time 2 minutes mins

Servings: 6

Course: Main Course

Cuisine: Homestyle

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces bone-in chicken thighs preferably skin-on
• 2 large carrots diced
• 2 stalks celery diced
• 1 medium onion diced
• 3 cloves garlic minced
• 1 teaspoon dried thyme or fresh thyme
• 8 cups chicken broth preferably homemade or quality store-bought
• 1 lemon lemon for squeezing at the end
• 2 tablespoons olive oil extra virgin preferred
• to taste Salt and pepper for seasoning

Equipment

• Large heavy-bottomed pot
• Sharp chef’s knife
• Slotted spoon
• Meat thermometer

Method

 

1. Place bone-in chicken thighs in a large heavy-bottomed pot, and add enough water to cover. Bring to a simmer over medium heat, skimming foam that rises to the top, until the broth becomes flavorful, about 30 minutes. Remove the chicken and set aside to cool slightly.
   
2. Heat olive oil in the same pot over medium heat. Add diced onions, carrots, and celery, and sauté until fragrant and vegetables are beginning to soften, about 5 minutes. The vegetables should turn a bit translucent and smell sweet and savory.
   
3. Add minced garlic and thyme to the vegetables, cooking for about 1 minute until fragrant and slightly golden, filling the kitchen with a rich aroma.
   
4. Pour in the chicken broth, bringing the mixture to a gentle simmer. Return the chicken thighs to the pot, nestling them into the broth. Cover and let simmer for about 1.5 hours, skimming any foam that forms to keep the broth clear.
   
5. Once cooked, remove the chicken thighs from the broth, and when cool enough to handle, shred the meat, discarding the bones. Return the shredded chicken to the pot.
   
6. Season the soup with salt and pepper, tasting and adjusting as needed. Let it simmer uncovered for another 15 minutes to allow flavors to meld and vegetables to become tender but not mushy.
7. Turn off the heat and squeeze fresh lemon juice into the soup, stirring gently to brighten the flavors and cut through the richness of the broth.
8. Let the soup rest off heat for 5 minutes, allowing the flavors to settle and the broth to become even more flavorful.
9. Ladle into bowls, garnish with fresh herbs if desired, and serve hot for a comforting, rustic chicken soup experience.

Notes

For extra depth, you can roast the chicken thighs before adding them to the broth. Adjust seasoning and lemon to taste, and feel free to add noodles or rice for a heartier version.

Chicken soup often feels like a warm hug, but I’ve found that slow simmering with bones transforms the flavor entirely. It’s a process that demands patience, but the depth you get is worth every minute. This version leans into the rustic, home-cooked feel, with a touch of bright lemon to lift the richness.

Why I Keep Coming Back to This Soup

It’s a simple yet soulful recipe that reminds me of home and slow Sundays. The process of simmering, tasting, adjusting—there’s a quiet joy in it. Plus, it’s endlessly customizable, making every batch unique and comforting.

The Building Blocks of Flavor

• Bone-in chicken thighs: Rich in collagen, they lend body to the broth and stay juicy; swap with drumsticks if needed.
• Carrots and celery: Add sweetness and depth; opt for organic for a more vibrant flavor.
• Onions and garlic: The aromatic base that sweetens as it cooks, filling your kitchen with savory smells.
• Fresh thyme: A bright herbal note that balances the richness; dried works too, just use less.
• Lemon: A quick squeeze brightens the broth with citrusy zing, cutting through the richness.
• Chicken broth: Use homemade or quality store-bought—avoid overly salty brands for better control.
• Olive oil: For sautéing vegetables; choose extra virgin for added flavor.

Tools of the Trade for a Perfect Chicken Soup

• Large heavy-bottomed pot: Ensures even heat and prevents scorching during long simmering.
• Sharp chef’s knife: For chopping vegetables and shredding chicken.
• Slotted spoon: To remove foam and bits during simmering.
• Meat thermometer: To check chicken doneness and safe temperature.

The Cooking Journey: From Pot to Plate

Step 1: Start by gathering bone-in chicken thighs for richer flavor and better collagen release.

Step 2: Heat a large pot over medium, about 180°C/355°F, and add a splash of olive oil.

Step 3: Brown the chicken on all sides, about 8 minutes, until the skin is golden and crispy.

Step 4: Remove chicken, set aside, and in the same pot, sauté diced onions, carrots, and celery until fragrant—about 5 minutes.

Step 5: Add garlic and thyme, cook for another minute, then pour in enough chicken broth to cover ingredients.

Step 6: Bring to a gentle simmer—around 90°C/194°F—and cook for 1.5 hours, skimming foam as needed.

Step 7: Remove the chicken, let it cool slightly, then shred the meat, discarding the bones.

Step 8: Return shredded chicken to the pot. Check seasoning, add salt and pepper to taste.

Step 9: Simmer for an additional 15 minutes to marry flavors.

Step 10: Let the soup rest off heat for 5 minutes before serving, allowing flavors to settle.

Step 11: Serve hot with a squeeze of lemon or fresh herbs, if desired.

Keep These in Mind: Cooking Checkpoints and Tips

• Color: The chicken should be golden and crispy before shredding.
• Smell: Aromatic herbs and sautéed veggies should fill your kitchen—no burnt scents.
• Texture: Vegetables should be tender but not mushy, and chicken easily pulls apart.

Common Mistakes and How to Fix Them

• Cooking chicken too long.? If the chicken is overcooked and dry, reduce simmer time or use thighs with bone for moisture.
• Not skimming foam.? If broth becomes cloudy, skim foam early and keep heat gentle.
• Overcooking veggies.? If vegetables turn mushy, add them later or cook at a lower heat.
• Insufficient seasoning.? If soup lacks flavor, add a splash of fish sauce or soy for umami.

Hearty Chicken Soup with Lemon

This rustic chicken soup is crafted by slow-simmering bone-in chicken thighs with fresh vegetables and herbs, resulting in a rich, flavorful broth with tender shredded chicken. Brightened with a squeeze of lemon, it offers a comforting yet vibrant final dish with a clear broth and chunky, soft vegetables. The process emphasizes patience and careful tasting to achieve a soulful, customizable meal perfect for cozy days.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 5 minutes mins

Servings: 4

Course: Main Course

Cuisine: Homestyle

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces bone-in chicken thighs preferably skin-on for flavor
• 2 carrots carrots peeled and diced
• 2 stalks celery diced
• 1 large onion diced
• 3 cloves garlic minced
• 1 teaspoon dried thyme or fresh thyme
• 4 cups chicken broth preferably homemade or quality store-bought
• 1 tablespoon olive oil extra virgin preferred
• 1 lemon lemon for squeezing at the end

Equipment

• Large heavy-bottomed pot
• Sharp chef’s knife
• Slotted spoon
• Meat thermometer

Method

 

1. Heat a large heavy-bottomed pot over medium heat and add a tablespoon of olive oil. Once shimmering, place the chicken thighs skin-side down and cook until golden and crispy, about 8 minutes. Turn to brown on all sides, then remove and set aside.
   
2. In the same pot, add diced onions, carrots, and celery. Sauté over medium heat until the vegetables are fragrant and slightly softened, about 5 minutes, with the vegetables becoming tender and fragrant.
   
3. Add minced garlic and dried thyme to the vegetables. Cook for another minute until the garlic is fragrant and slightly golden.
   
4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer, around 90°C (194°F), and return the chicken thighs to the pot, skin-side up.
   
5. Cover the pot and let it simmer gently for 1.5 hours. Skim off foam and excess fat as needed, until the chicken is cooked through and tender, and the broth is flavorful.
   
6. Remove the chicken thighs from the soup, let them cool slightly, then shred the meat, discarding the bones and skin. Return the shredded chicken to the pot.
7. Taste the broth and adjust seasoning with salt and pepper if necessary. Let the soup simmer uncovered for another 15 minutes to meld the flavors.
8. Squeeze fresh lemon juice into the soup for a bright, citrusy finish. Stir well, taste again, and adjust lemon or seasoning as desired.
9. Serve the soup hot, garnished with fresh herbs if you like, and enjoy the comforting, flavorful broth with tender vegetables and shredded chicken.

Notes

For an even richer flavor, let the soup rest off heat for 5 minutes before serving to allow flavors to settle. Feel free to customize with your favorite herbs or add noodles for extra heartiness.

Chicken soup often feels like a warm hug, but I’ve found that slow simmering with bones transforms the flavor entirely. It’s a process that demands patience, but the depth you get is worth every minute. This version leans into the rustic, home-cooked feel, with a touch of bright lemon to lift the richness.

Why I Keep Coming Back to This Soup

It’s a simple yet soulful recipe that reminds me of home and slow Sundays. The process of simmering, tasting, adjusting—there’s a quiet joy in it. Plus, it’s endlessly customizable, making every batch unique and comforting.

The Building Blocks of Flavor

• Bone-in chicken thighs: Rich in collagen, they lend body to the broth and stay juicy; swap with drumsticks if needed.
• Carrots and celery: Add sweetness and depth; opt for organic for a more vibrant flavor.
• Onions and garlic: The aromatic base that sweetens as it cooks, filling your kitchen with savory smells.
• Fresh thyme: A bright herbal note that balances the richness; dried works too, just use less.
• Lemon: A quick squeeze brightens the broth with citrusy zing, cutting through the richness.
• Chicken broth: Use homemade or quality store-bought—avoid overly salty brands for better control.
• Olive oil: For sautéing vegetables; choose extra virgin for added flavor.

Tools of the Trade for a Perfect Chicken Soup

• Large heavy-bottomed pot: Ensures even heat and prevents scorching during long simmering.
• Sharp chef’s knife: For chopping vegetables and shredding chicken.
• Slotted spoon: To remove foam and bits during simmering.
• Meat thermometer: To check chicken doneness and safe temperature.

The Cooking Journey: From Pot to Plate

Step 1: Start by gathering bone-in chicken thighs for richer flavor and better collagen release.

Step 2: Heat a large pot over medium, about 180°C/355°F, and add a splash of olive oil.

Step 3: Brown the chicken on all sides, about 8 minutes, until the skin is golden and crispy.

Step 4: Remove chicken, set aside, and in the same pot, sauté diced onions, carrots, and celery until fragrant—about 5 minutes.

Step 5: Add garlic and thyme, cook for another minute, then pour in enough chicken broth to cover ingredients.

Step 6: Bring to a gentle simmer—around 90°C/194°F—and cook for 1.5 hours, skimming foam as needed.

Step 7: Remove the chicken, let it cool slightly, then shred the meat, discarding the bones.

Step 8: Return shredded chicken to the pot. Check seasoning, add salt and pepper to taste.

Step 9: Simmer for an additional 15 minutes to marry flavors.

Step 10: Let the soup rest off heat for 5 minutes before serving, allowing flavors to settle.

Step 11: Serve hot with a squeeze of lemon or fresh herbs, if desired.

Keep These in Mind: Cooking Checkpoints and Tips

• Color: The chicken should be golden and crispy before shredding.
• Smell: Aromatic herbs and sautéed veggies should fill your kitchen—no burnt scents.
• Texture: Vegetables should be tender but not mushy, and chicken easily pulls apart.

Common Mistakes and How to Fix Them

• Cooking chicken too long.? If the chicken is overcooked and dry, reduce simmer time or use thighs with bone for moisture.
• Not skimming foam.? If broth becomes cloudy, skim foam early and keep heat gentle.
• Overcooking veggies.? If vegetables turn mushy, add them later or cook at a lower heat.
• Insufficient seasoning.? If soup lacks flavor, add a splash of fish sauce or soy for umami.

Rustic Chicken Soup with Lemon

This hearty chicken soup is made by slow simmering bone-in chicken thighs with aromatic vegetables, herbs, and broth to develop a deep, flavorful base. The soup is finished with a bright squeeze of lemon, adding a fresh citrusy note that cuts through the richness, resulting in a comforting and rustic dish with tender shredded chicken and tender vegetables.

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Prep Time 15 minutes mins

Cook Time 2 minutes mins

Total Time 2 minutes mins

Servings: 4

Course: Main Course

Cuisine: Homestyle

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 4 pieces bone-in chicken thighs preferably skin-on for flavor
• 2 large carrots peeled and diced
• 2 stalks celery diced
• 1 large onion diced
• 3 cloves garlic minced
• 1 bunch fresh thyme or 1 tsp dried thyme
• 6 cups chicken broth preferably homemade or good quality store-bought
• 1 tablespoon olive oil extra virgin preferred
• 1 lemon for squeezing fresh juice

Equipment

• Large heavy-bottomed pot
• Sharp chef’s knife
• Slotted spoon
• Meat thermometer

Method

 

1. Place the bone-in chicken thighs in a large heavy-bottomed pot and add enough water to cover them. Bring to a gentle simmer over medium heat, skimming off any foam that rises to the surface, for about 15 minutes.
   
2. Remove the chicken from the broth and set aside to cool slightly. Meanwhile, discard the cooking water or strain it if you prefer a clearer broth. Add a splash of olive oil to the same pot and heat over medium.
   
3. Add diced onions, carrots, and celery to the pot and sauté for about 5 minutes, until the vegetables become fragrant and start to soften, filling your kitchen with a savory aroma.
   
4. Stir in the minced garlic and thyme, cooking for another minute until the garlic is fragrant and slightly golden.
   
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot, and bring the mixture to a gentle simmer.
   
6. Return the whole chicken thighs to the pot, making sure they are submerged in the broth. Cover and let simmer for about 1.5 hours, skimming foam as needed, until the chicken is cooked through and tender.
7. Remove the chicken thighs from the soup and let them cool briefly. Shred the meat, discarding the bones and skin, then return the shredded chicken to the pot.
8. Season the soup with salt and pepper to taste, then let it simmer uncovered for an additional 15 minutes to marry the flavors.
9. Cut the lemon in half and squeeze fresh lemon juice into the soup, stirring well to brighten the flavors.
10. Taste and adjust the seasoning if needed, then turn off the heat and let the soup rest for a few minutes.
11. Serve hot, garnished with additional herbs or lemon slices if desired, and enjoy this comforting, rustic chicken soup.

This creamy chicken soup is a little different from the usual. I like adding a splash of lemon juice to cut through the richness, giving it a fresh, zingy edge. It’s the kind of dish that feels like a warm hug but keeps you alert with its bright notes. Perfect for when you want comfort but also a bit of a wake-up call.

Why I Keep Coming Back to This Soup

It’s quick to throw together on busy nights but still feels special. The lemon keeps it from feeling heavy, even on cold days. Plus, it’s endlessly adaptable—whatever herbs or extras I have, they fit right in. It’s that unpretentious dish I keep making, knowing every bowl will satisfy.

What’s Really in the Soup? Ingredient Breakdown

• Chicken breasts: Lean, tender, cooks quickly, and takes on flavors well. Swap with chicken thighs for more flavor.
• Cream: Rich, smooth, adds luxurious texture and body. Use coconut cream for a dairy-free version.
• Lemon juice: Brightens everything up with zing and acidity. Lime juice works just as well if you prefer.
• Onions: Foundation of flavor, sweet and aromatic when sautéed. Shallots can replace for a milder note.
• Fresh herbs: Parsley or dill add freshness. Basil can give a sweet, peppery hint.
• Chicken broth: The flavor base, opt for homemade or low-sodium store-bought. Vegetable broth works if chicken isn’t available.
• Olive oil: For sautéing, adds a fruity, rich undertone. Butter can be swapped for extra richness.

Tools of the Trade for a Smooth, Tasty Soup

• Large heavy-bottomed pot: To prevent scorching and evenly cook the ingredients.
• Wooden spoon: For stirring gently and scraping up flavorful bits.
• Measuring cups and spoons: To add precise amounts of broth, cream, and seasonings.
• Knife and cutting board: To dice onions and chicken neatly.

Step-by-Step Guide to a Silky, Tangy Chicken Soup

Step 1: Heat a large pot over medium heat, add a splash of oil and sauté diced onions until translucent, about 5 minutes.

Step 2: Add chopped chicken breasts, cook until lightly browned and cooked through, about 8 minutes.

Step 3: Pour in chicken broth, bring to a simmer, and cook for 10 minutes to meld flavors.

Step 4: Stir in cream and a splash of lemon juice, cook for another 3 minutes until heated through.

Step 5: Season with salt, pepper, and fresh herbs to taste, then serve hot.

Cooking Checks and Tips for Perfect Creamy Chicken Soup

• Soup should be simmering gently, not boiling vigorously, to keep the cream smooth.
• Chicken pieces should be tender and easy to shred, not rubbery or tough.
• The soup’s color should be a creamy, inviting hue with a slight shimmer from the fats.
• Taste and adjust seasoning before serving—balance the acidity and richness.

Common Mistakes and How to Fix Them

• Too oily or greasy surface.? If the soup looks greasy, skim off excess fat with a spoon.
• Soup too dense or gloopy.? Add a little more broth if the soup is too thick before serving.
• Lack of creaminess.? If it’s not creamy enough, stir in a splash more cream and heat gently.
• Dry, tough chicken.? Overcooked chicken? Shred it finely and add back gently to avoid toughness.

Creamy Lemon Chicken Soup

This creamy chicken soup features tender chicken breasts simmered in a flavorful broth, enriched with cream and finished with a splash of lemon juice for brightness. The final dish is velvety smooth with a vibrant, tangy note that balances richness, served hot with fresh herbs for a fragrant touch.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 2 medium onions diced
• 2 large chicken breasts cut into bite-sized pieces
• 4 cups chicken broth preferably low-sodium
• 1/2 cup cream heavy or light, as preferred
• 1 tablespoon lemon juice freshly squeezed
• 2 tablespoons olive oil
• to taste salt and pepper
• 2 tablespoons fresh herbs parsley or dill, chopped

Equipment

• Large heavy-bottomed pot
• Wooden spoon
• Measuring cups and spoons
• Knife
• Cutting board

Method

 

1. Heat the olive oil in a large heavy-bottomed pot over medium heat until shimmering, then add the diced onions. Sauté, stirring occasionally, until the onions are translucent and fragrant, about 5 minutes.
   
2. Add the chopped chicken breasts to the pot. Cook, stirring occasionally, until the chicken is lightly browned and cooked through, about 8 minutes. The chicken should be firm and no longer pink inside.
   
3. Pour in the chicken broth, then bring the mixture to a gentle simmer. Reduce the heat slightly and let it simmer, uncovered, for about 10 minutes to let the flavors meld and the chicken finish cooking.
   
4. Stir in the cream, then add a splash of lemon juice. Continue cooking gently for another 3 minutes, until the soup is heated through and slightly thickened. The soup should be smooth and velvety.
   
5. Season the soup with salt and freshly ground pepper to taste. Stir in chopped fresh herbs for brightness and aroma.
   
6. Serve the soup hot, garnished with additional herbs if desired, and enjoy the comforting yet zesty flavors in every spoonful.
   

This creamy chicken soup is a little different from the usual. I like adding a splash of lemon juice to cut through the richness, giving it a fresh, zingy edge. It’s the kind of dish that feels like a warm hug but keeps you alert with its bright notes. Perfect for when you want comfort but also a bit of a wake-up call.

Why I Keep Coming Back to This Soup

It’s quick to throw together on busy nights but still feels special. The lemon keeps it from feeling heavy, even on cold days. Plus, it’s endlessly adaptable—whatever herbs or extras I have, they fit right in. It’s that unpretentious dish I keep making, knowing every bowl will satisfy.

What’s Really in the Soup? Ingredient Breakdown

• Chicken breasts: Lean, tender, cooks quickly, and takes on flavors well. Swap with chicken thighs for more flavor.
• Cream: Rich, smooth, adds luxurious texture and body. Use coconut cream for a dairy-free version.
• Lemon juice: Brightens everything up with zing and acidity. Lime juice works just as well if you prefer.
• Onions: Foundation of flavor, sweet and aromatic when sautéed. Shallots can replace for a milder note.
• Fresh herbs: Parsley or dill add freshness. Basil can give a sweet, peppery hint.
• Chicken broth: The flavor base, opt for homemade or low-sodium store-bought. Vegetable broth works if chicken isn’t available.
• Olive oil: For sautéing, adds a fruity, rich undertone. Butter can be swapped for extra richness.

Tools of the Trade for a Smooth, Tasty Soup

• Large heavy-bottomed pot: To prevent scorching and evenly cook the ingredients.
• Wooden spoon: For stirring gently and scraping up flavorful bits.
• Measuring cups and spoons: To add precise amounts of broth, cream, and seasonings.
• Knife and cutting board: To dice onions and chicken neatly.

Step-by-Step Guide to a Silky, Tangy Chicken Soup

Step 1: Heat a large pot over medium heat, add a splash of oil and sauté diced onions until translucent, about 5 minutes.

Step 2: Add chopped chicken breasts, cook until lightly browned and cooked through, about 8 minutes.

Step 3: Pour in chicken broth, bring to a simmer, and cook for 10 minutes to meld flavors.

Step 4: Stir in cream and a splash of lemon juice, cook for another 3 minutes until heated through.

Step 5: Season with salt, pepper, and fresh herbs to taste, then serve hot.

Cooking Checks and Tips for Perfect Creamy Chicken Soup

• Soup should be simmering gently, not boiling vigorously, to keep the cream smooth.
• Chicken pieces should be tender and easy to shred, not rubbery or tough.
• The soup’s color should be a creamy, inviting hue with a slight shimmer from the fats.
• Taste and adjust seasoning before serving—balance the acidity and richness.

Common Mistakes and How to Fix Them

• Too oily or greasy surface.? If the soup looks greasy, skim off excess fat with a spoon.
• Soup too dense or gloopy.? Add a little more broth if the soup is too thick before serving.
• Lack of creaminess.? If it’s not creamy enough, stir in a splash more cream and heat gently.
• Dry, tough chicken.? Overcooked chicken? Shred it finely and add back gently to avoid toughness.

Creamy Lemon Chicken Soup

This creamy chicken soup combines tender diced chicken breasts and aromatic onions simmered in flavorful chicken broth, finished with a splash of cream and brightened with lemon juice. The soup boasts a smooth, velvety texture with a lively, zingy edge from the lemon, creating a comforting yet invigorating dish. It’s quick to prepare and easily adaptable with herbs and extras, perfect for cozy nights with a fresh twist.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups chicken broth
• 2 cups cream or coconut cream for dairy-free
• 2 pieces chicken breasts diced
• 1 large onion diced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice freshly squeezed
• to taste salt and pepper
• 2 tablespoons fresh herbs parsley or dill, chopped

Equipment

• Large heavy-bottomed pot
• Wooden spoon
• Measuring cups and spoons
• Knife
• Cutting board

Method

 

1. Heat the large pot over medium heat and add olive oil, allowing it to warm up until shimmering.
   
2. Add the diced onion to the pot and sauté, stirring occasionally, until translucent and fragrant, about 5 minutes. You’ll notice it turning a light golden color and releasing a sweet aroma.
   
3. Stir in the diced chicken breasts, breaking them apart with the spoon, and cook until they’re lightly browned and cooked through, about 8 minutes. The chicken should feel firm and be turning white all over.
   
4. Pour in the chicken broth and bring the mixture to a gentle simmer. Let it cook for about 10 minutes to allow the flavors to meld. You’ll see gentle bubbling and a fragrant aroma filling the air.
   
5. Stir in the cream, watching as the soup becomes velvety and smooth, then add a splash of lemon juice to brighten the flavor. Heat for another 3 minutes, allowing the ingredients to come together beautifully.
   
6. Season with salt, pepper, and sprinkle chopped fresh herbs over the top for a burst of freshness. Give everything a gentle stir, taste, and adjust seasonings as needed.
   
7. Serve the soup hot in bowls, garnished with extra herbs if desired. The soup should be creamy with a lively zing from the lemon, perfect for cozy, comforting moments with a bright twist.

Notes

For a dairy-free version, substitute cream with coconut cream. Feel free to add more herbs or a dash of hot sauce for extra flavor.

Making chicken soup from scratch feels like a ritual—something about the slow simmer, the smell of herbs, the act of shredding warm, tender meat. It’s not fancy, but it’s honest. This recipe is a reminder that good food comes from patience and a little bit of care, even if it’s just for yourself.

Why This Chicken Soup Keeps Calling Me Back

It’s a bowl of warmth that feels like a hug, especially on chilly days. The aroma of simmering herbs and chicken is grounding, a reminder of home. Plus, it’s endlessly adaptable—more greens, spicy kick, or a splash of vinegar to freshen it up.

Breaking Down the Key Ingredients

• Whole chicken or chicken parts: Gives deep, flavorful broth and tender meat. Use thighs or drumsticks for more flavor, or a whole bird if feeling ambitious.
• Onions, carrots, celery: Classic mirepoix that forms the flavor base. Use fresh for sweetness and aroma.
• Fresh herbs (thyme, parsley): Add during simmering for a fragrant lift. Dried can work if fresh isn’t available.
• Lemon: Brightens the broth with a zing. Skip if you prefer a softer, mellow flavor.
• Salt and pepper: Fundamental for seasoning, but start light and adjust to taste.
• Olive oil or butter: For sautéing vegetables, adds a subtle richness.
• Optional: noodles or rice: Make it more filling, but keep it simple to let the broth shine.

Tools & Equipment That Make It Easier

• Large heavy-bottomed pot: To hold the broth and keep heat even during simmering.
• Sharp knife: For chopping vegetables and shredding chicken.
• Slotted spoon: To skim foam and remove chicken bones.
• Meat shredder or fork: To pull apart cooked chicken easily.

Step-by-Step Guide to a Heartwarming Chicken Soup

Step 1: Start with a big, heavy pot—something that can hold a good amount of broth and ingredients.

Step 2: Bring water to a gentle simmer, about 90°C / 194°F, and add whole chicken pieces. Let it cook for about 1.5 hours, skimming foam as it rises.

Step 3: Remove the chicken once cooked through. Let it cool slightly before shredding the meat, discarding bones and skin.

Step 4: Meanwhile, in a separate pan, sauté chopped onions, carrots, and celery in a splash of oil until they soften and smell sweet, about 8-10 minutes.

Step 5: Add the vegetables to the broth. Simmer everything together for another 20 minutes to develop flavor.

Step 6: Taste the broth; it should be rich, clear, with a hint of lemon and herbs. Adjust salt and pepper.

Step 7: Add shredded chicken back to the pot. Warm through for 5 more minutes.

Step 8: Serve hot, garnished with fresh herbs or a squeeze of lemon for brightness.

Cooking Checkpoints & Tips for Success

• Broth should be clear, not cloudy, with a rich aroma. Skim foam regularly.
• Vegetables should be tender but not mushy, with vibrant color.
• Chicken should shred easily and be moist, not dry or stringy.

Common Mistakes & How to Fix Them

• Not skimming foam.? FORGOT to skim foam? Skim immediately after simmering begins for a cleaner broth.
• Overcooking vegetables.? DUMPED all vegetables at once? Add them in stages for better texture and flavor.
• Boiling too vigorously.? OVER-TORCHED the broth? Reduce heat and add a splash of cold water to stop boiling.
• Lack of flavor.? Sore about bland broth? Boost flavor with a splash of soy sauce or a squeeze of lemon.

Homestyle Chicken Soup

This chicken soup is a comforting, hearty dish made by simmering a whole chicken with aromatic vegetables and herbs until tender. The broth develops a clear, flavorful profile, while the shredded chicken adds moistness and richness, making the final dish warm and inviting with a rustic appearance.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 2 hours hrs

Servings: 6

Course: Main Course

Cuisine: Homestyle

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 whole chicken or chicken parts preferably thighs or drumsticks, or a whole bird
• 1 large onion chopped
• 2 carrots carrots peeled and sliced
• 2 stalks celery chopped
• 2 tablespoons olive oil or butter for sautéing
• 2 sprigs fresh thyme or 1 teaspoon dried
• 1/4 cup fresh parsley chopped, for garnish
• 1 lemon lemon for brightness, optional
• to taste salt and pepper for seasoning
• Optional to taste noodles or rice for serving, if desired

Equipment

• Large heavy-bottomed pot
• Sharp knife
• Slotted spoon
• Meat shredder or fork

Method

 

1. Place the whole chicken or chicken parts into the large heavy-bottomed pot and cover with cold water. Bring to a gentle simmer over medium heat, skimming off foam that rises to the surface, and cook for about 1.5 hours until the chicken is cooked through and tender.
   
2. Once cooked, carefully remove the chicken from the broth with a slotted spoon and set aside to cool slightly. Discard bones and skin, then shred the meat into bite-sized pieces using two forks or a meat shredder.
   
3. Meanwhile, in a separate pan, heat olive oil or butter over medium heat. Add the chopped onion, sliced carrots, and chopped celery. Sauté for about 8-10 minutes until the vegetables are soft and fragrant, with a slight golden color around the edges.
   
4. Add the sautéed vegetables to the simmering broth in the pot. Toss in the fresh thyme sprigs. Continue simmering for another 20 minutes to deepen the flavors.
   
5. Taste the broth and season with salt, pepper, and a squeeze of lemon if using. Adjust the seasoning to your preference.
   
6. Return the shredded chicken to the pot, stirring to combine. Warm everything together for about 5 more minutes, allowing the flavors to meld.
   
7. Remove the thyme sprigs, ladle the soup into bowls, and garnish with chopped parsley. Add a splash of lemon juice for extra brightness if desired.

Notes

For a richer broth, you can roast the chicken first or add a splash of soy sauce. Feel free to add noodles or rice during the final warming step for a more filling meal.

Making chicken soup from scratch feels like a ritual—something about the slow simmer, the smell of herbs, the act of shredding warm, tender meat. It’s not fancy, but it’s honest. This recipe is a reminder that good food comes from patience and a little bit of care, even if it’s just for yourself.

Why This Chicken Soup Keeps Calling Me Back

It’s a bowl of warmth that feels like a hug, especially on chilly days. The aroma of simmering herbs and chicken is grounding, a reminder of home. Plus, it’s endlessly adaptable—more greens, spicy kick, or a splash of vinegar to freshen it up.

Breaking Down the Key Ingredients

• Whole chicken or chicken parts: Gives deep, flavorful broth and tender meat. Use thighs or drumsticks for more flavor, or a whole bird if feeling ambitious.
• Onions, carrots, celery: Classic mirepoix that forms the flavor base. Use fresh for sweetness and aroma.
• Fresh herbs (thyme, parsley): Add during simmering for a fragrant lift. Dried can work if fresh isn’t available.
• Lemon: Brightens the broth with a zing. Skip if you prefer a softer, mellow flavor.
• Salt and pepper: Fundamental for seasoning, but start light and adjust to taste.
• Olive oil or butter: For sautéing vegetables, adds a subtle richness.
• Optional: noodles or rice: Make it more filling, but keep it simple to let the broth shine.

Tools & Equipment That Make It Easier

• Large heavy-bottomed pot: To hold the broth and keep heat even during simmering.
• Sharp knife: For chopping vegetables and shredding chicken.
• Slotted spoon: To skim foam and remove chicken bones.
• Meat shredder or fork: To pull apart cooked chicken easily.

Step-by-Step Guide to a Heartwarming Chicken Soup

Step 1: Start with a big, heavy pot—something that can hold a good amount of broth and ingredients.

Step 2: Bring water to a gentle simmer, about 90°C / 194°F, and add whole chicken pieces. Let it cook for about 1.5 hours, skimming foam as it rises.

Step 3: Remove the chicken once cooked through. Let it cool slightly before shredding the meat, discarding bones and skin.

Step 4: Meanwhile, in a separate pan, sauté chopped onions, carrots, and celery in a splash of oil until they soften and smell sweet, about 8-10 minutes.

Step 5: Add the vegetables to the broth. Simmer everything together for another 20 minutes to develop flavor.

Step 6: Taste the broth; it should be rich, clear, with a hint of lemon and herbs. Adjust salt and pepper.

Step 7: Add shredded chicken back to the pot. Warm through for 5 more minutes.

Step 8: Serve hot, garnished with fresh herbs or a squeeze of lemon for brightness.

Cooking Checkpoints & Tips for Success

• Broth should be clear, not cloudy, with a rich aroma. Skim foam regularly.
• Vegetables should be tender but not mushy, with vibrant color.
• Chicken should shred easily and be moist, not dry or stringy.

Common Mistakes & How to Fix Them

• Not skimming foam.? FORGOT to skim foam? Skim immediately after simmering begins for a cleaner broth.
• Overcooking vegetables.? DUMPED all vegetables at once? Add them in stages for better texture and flavor.
• Boiling too vigorously.? OVER-TORCHED the broth? Reduce heat and add a splash of cold water to stop boiling.
• Lack of flavor.? Sore about bland broth? Boost flavor with a splash of soy sauce or a squeeze of lemon.

Homemade Chicken Soup

This chicken soup is made by simmering a whole chicken or chicken parts with aromatic vegetables and herbs, then shredding the tender meat and combining it back into a clear, flavorful broth. The dish features a comforting, hearty texture with tender shredded chicken and vibrant vegetables, perfect for a cozy meal. Optional noodles or rice can be added for extra heartiness.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 50 minutes mins

Total Time 2 hours hrs 5 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 whole chicken (whole or parts) preferably thighs or drumsticks
• 1 large onion chopped
• 2 large carrots peeled and sliced
• 2 celery stalks celery sliced
• 2 sprigs fresh thyme or 1 tsp dried thyme
• 1/4 cup fresh parsley chopped
• 1 lemon lemon for zest and juice
• to taste salt and pepper adjust to preference
• 1 tablespoon olive oil or butter for sautéing vegetables
• Optional noodles or rice for added heartiness

Equipment

• Large heavy-bottomed pot
• Sharp knife
• Slotted spoon
• Meat shredder or fork

Method

 

1. Place the whole chicken or chicken parts into a large heavy-bottomed pot and cover with water. Bring to a gentle simmer over medium heat, then reduce the heat to low, and cook for about 1.5 hours, skimming foam that rises to the surface to keep the broth clear.
   
2. Once cooked through, carefully remove the chicken from the pot using a slotted spoon and set aside to cool slightly. Discard the bones and skin, then shred the meat into bite-sized pieces using two forks or a meat shredder.
   
3. While the chicken cools, chop the onion, slice the carrots and celery, and heat olive oil or butter in a skillet over medium heat. Sauté the vegetables until they soften and become fragrant, about 8-10 minutes, stirring occasionally.
   
4. Add the sautéed vegetables to the simmering broth, along with sprigs of thyme. Continue to simmer everything together for another 20 minutes to develop a rich, aromatic flavor.
   
5. Taste the broth and season with salt, pepper, and lemon zest if using. Squeeze in some lemon juice to brighten the flavors, then add the shredded chicken back into the pot.
6. Warm the shredded chicken in the broth for about 5 minutes, allowing the flavors to meld and the chicken to reheat thoroughly.
7. If desired, cook noodles or rice separately and add them to individual bowls before ladling the hot soup over, or stir them directly into the pot for a more filling meal.
8. Serve the soup hot, garnished with chopped parsley and a squeeze of fresh lemon if desired. Enjoy the comforting, clear broth with tender shredded chicken and vibrant vegetables.

Notes

Skimming the foam during simmering keeps the broth clear. Adjust seasoning to taste, and feel free to add greens or spicy elements for variation.