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Homemade Chicken Soup

This chicken soup is made by slow simmering a whole chicken or parts to develop a rich, clear broth filled with tender shredded meat and vibrant vegetables. The process involves gentle boiling, sautéing aromatics, and adding herbs for a fragrant, comforting final dish with a nourishing texture. It’s perfect for chilly days or when you need a cozy, homemade meal.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 kg whole chicken or chicken parts preferably thighs or drumsticks
  • 1 large onion chopped
  • 2 carrots carrots peeled and sliced
  • 2 stalks celery sliced
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 2 sprigs fresh thyme or 1 tsp dried
  • 1/4 cup fresh parsley chopped, for garnish
  • 1 lemon lemon cut into wedges
  • to taste salt and pepper
  • optional noodles or rice to add body to the soup

Equipment

  • Large heavy-bottomed pot
  • Sharp knife
  • Slotted spoon

Method
 

  1. Place the whole chicken or chicken parts into a large heavy-bottomed pot and cover with cold water.
  2. Bring the water to a gentle simmer over medium heat, skimming off any foam that rises to the surface.
  3. Let the chicken simmer gently for about 1.5 hours until cooked through and the broth is flavorful.
  4. Using a slotted spoon, carefully remove the chicken from the pot and set aside to cool slightly.
  5. Discard the bones and skin from the chicken, then shred the meat into bite-sized pieces.
  6. Meanwhile, in a separate pan, heat the olive oil over medium heat and sauté chopped onions, carrots, and celery until tender and fragrant, about 8-10 minutes.
  7. Add the sautéed vegetables to the simmering broth along with the minced garlic and thyme sprigs.
  8. Let everything simmer together for another 20 minutes, allowing the flavors to meld and the vegetables to soften.
  9. Taste the broth and season with salt and pepper as needed, then add the shredded chicken back into the pot.
  10. Warm the chicken through for about 5 minutes, then squeeze in fresh lemon juice for brightness.
  11. Optional: cook noodles or rice separately and add to each bowl before ladling the hot soup on top for a more filling meal.
  12. Serve the soup hot, garnished with chopped parsley and lemon wedges for a fresh, vibrant finish.

Notes

Ensure to skim foam regularly for a clear broth. Adjust seasoning to taste, and feel free to add greens or spice for variation.