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Healing Chicken Soup

This soothing chicken soup is crafted with a simple homemade broth, tender shredded chicken, and fresh vegetables like carrots, celery, and onions. It’s simmered until the flavors meld into a clear, golden liquid with a fragrant aroma, offering a comforting and nourishing final dish. Perfect for long days or when feeling under the weather, it can be customized with rice, noodles, or greens for added heartiness.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds chicken bones or carcasses preferably with some meat on them
  • 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
  • fresh parsley chopped, for garnish
  • fresh thyme a few sprigs
  • 2 cups cooked chicken shredded
  • to taste salt and pepper

Equipment

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

Method
 

  1. Place the chicken bones or carcasses into a large stockpot, add a splash of apple cider vinegar, and cover with water. Bring to a gentle simmer and cook uncovered for about 30 minutes. This helps extract nourishing minerals from the bones and fills the kitchen with a savory aroma.
  2. Remove the bones and strain the broth through a fine sieve into a clean bowl or another pot. Discard the solids. You should have a clear, golden broth that smells warm and inviting.
  3. While the broth is simmering, chop the carrots, celery, and onion into bite-sized pieces. Mince the garlic cloves and set everything aside.
  4. In the same pot, add a little oil and sauté the chopped vegetables and minced garlic until they become tender and fragrant—about 5-7 minutes. You'll notice the vegetables soften slightly and release a sweet aroma.
  5. Pour the strained broth back into the pot with the sautéed vegetables. Bring the mixture to a gentle simmer and cook for another 20 minutes, allowing the flavors to meld and the soup to develop a comforting aroma.
  6. Add the shredded cooked chicken into the soup, stirring gently to distribute. Let it warm through for 2-3 minutes.
  7. Taste the broth and season with salt and pepper as needed. Toss in a few sprigs of fresh thyme for herbal brightness and sprinkle chopped parsley just before serving for a fresh finish.
  8. Use a ladle to serve the hot soup into bowls, making sure each has a good mix of vegetables, chicken, and broth. The soup should look clear, golden, and inviting, with the aroma of herbs and simmered vegetables filling the air.
  9. Garnish with additional chopped parsley if desired, and enjoy this nourishing bowl of healing comfort.

Notes

For added heartiness, serve with crusty bread or toss in cooked noodles or greens during the final simmer. Keep the broth refrigerated for up to 3 days or freeze for later use.