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Homemade Chicken Soup

This chicken soup is built through slow simmering, which extracts deep flavors from chicken and vegetables, resulting in a clear, fragrant broth with tender shredded meat. The dish features a comforting, hearty texture with vibrant, soft vegetables and fragrant herbs, perfect for a cozy meal. It’s highly adaptable, allowing for added greens, spice, or a splash of vinegar to customize each bowl.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: Homestyle
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken (whole or parts like thighs or drumsticks) preferably bone-in for flavor
  • 1 large onion chopped
  • 2 large carrots peeled and sliced
  • 2 stalks celery sliced
  • 2 tablespoons olive oil or butter
  • 4 cups water or chicken broth enough to cover ingredients
  • 2 sprigs fresh thyme or parsley or dried herbs if fresh not available
  • 1 lemon lemon for brightening, optional
  • to taste salt and pepper for seasoning
  • 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 the large pot and cover with water or broth. Bring to a gentle simmer over medium heat, skimming off foam as it rises and filling the air with a savory aroma.
  2. Reduce the heat to low and let the chicken cook gently for about 1.5 hours until fully cooked and tender, filling your kitchen with a comforting smell.
  3. Carefully remove the chicken from the pot with a slotted spoon and set aside to cool slightly. Discard bones and skin, then shred the meat into bite-sized pieces using a fork or your hands.
  4. In a separate pan, heat olive oil or butter over medium heat. Add chopped onions, sliced carrots, and celery, sautéing until the vegetables are soft, fragrant, and slightly caramelized, about 8-10 minutes.
  5. Add the sautéed vegetables to the broth in the pot, along with the fresh herb sprigs. Let everything simmer together for another 20 minutes to deepen the flavors and soften the vegetables.
  6. Taste the broth and season with salt, pepper, and a squeeze of lemon if desired, adjusting to your preference for brightness and saltiness.
  7. Return the shredded chicken to the pot and stir well. Warm through for about 5 minutes, allowing the flavors to meld and the chicken to reheat.
  8. If desired, add cooked noodles or rice to make the soup more filling. Stir to combine and heat until the grains or pasta are tender.
  9. Remove the herb sprigs, and if using, squeeze a little more lemon for brightness. Ladle the soup into bowls, garnishing with additional herbs if you like.
  10. Serve hot, enjoying the comforting aroma and hearty, tender ingredients that make this chicken soup a timeless favorite.

Notes

For a clearer broth, skim foam frequently and avoid boiling vigorously. Feel free to customize with greens, spices, or a splash of vinegar for added flavor.