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Healing Chicken Soup

This comforting chicken soup is made with a nourishing homemade broth, tender vegetables, and shredded cooked chicken, creating a clear, golden broth with a hearty, soothing texture. The process involves simmering bones for minerals, sautéing vegetables for sweetness, and combining everything for a warm, restorative meal. It’s a simple, adaptable dish that feels like a gentle hug in a bowl.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds chicken bones or carcasses preferably leftover wings or carcasses
  • 1 tablespoon apple cider vinegar helps extract minerals from bones
  • 2 large carrots peeled and chopped
  • 2 stalks celery chopped
  • 1 large onion diced
  • 2 cloves garlic minced
  • 1 handful fresh parsley chopped, for garnish
  • 1 sprig fresh thyme or 1 teaspoon dried
  • 2 cups cooked chicken shredded, optional for added heartiness
  • to taste salt and pepper for seasoning

Equipment

  • Large stockpot
  • Fine sieve or strainer
  • Sharp knife
  • Cutting board
  • Ladle

Method
 

  1. Place the chicken bones in a large stockpot, add a splash of apple cider vinegar, and cover with cold water. Bring to a gentle simmer, skimming off any foam that rises to the surface, and let it simmer gently for about 30 minutes. This step helps extract nourishing minerals from the bones.
  2. Remove the bones from the broth and strain the liquid through a fine sieve into a clean pot, discarding any solids. You should now have a clear, golden broth that smells warm and savory.
  3. While the broth cools slightly, chop the carrots, celery, and onion into bite-sized pieces. Mince the garlic for added aroma.
  4. Add a tablespoon of oil to a separate pan and sauté the chopped vegetables over medium heat until they’re tender and fragrant, about 5-7 minutes. The vegetables should release a sweet aroma and become slightly translucent.
  5. Pour the sautéed vegetables into the strained broth and bring everything to a gentle simmer. Let it cook together for another 20 minutes, allowing the flavors to meld and the house to fill with a cozy scent.
  6. Add the minced garlic and cook for another minute, stirring to release their aroma. Then, stir in the shredded cooked chicken if using, and add fresh herbs like parsley and thyme.
  7. Season the soup with salt and pepper to taste, adjusting until it’s perfectly balanced. Let it simmer for a few more minutes for the flavors to settle.
  8. Ladle the hot, fragrant soup into bowls, garnishing with additional chopped herbs if desired. Serve with crusty bread for a comforting, nourishing meal.

Notes

For a richer flavor, you can add rice or noodles during the final simmer. Always skim foam during the initial simmer for a clearer broth. Feel free to customize with your favorite herbs and vegetables.