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
Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- 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.
- Taste the broth and season with salt, pepper, and a squeeze of lemon if using. Adjust the seasoning to your preference.
- Return the shredded chicken to the pot, stirring to combine. Warm everything together for about 5 more minutes, allowing the flavors to meld.
- 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.
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