Go Back

Homemade Chicken Soup

This chicken soup is made by simmering a whole chicken or chicken parts with aromatic vegetables and herbs, then shredding the tender meat and combining it back into a clear, flavorful broth. The dish features a comforting, hearty texture with tender shredded chicken and vibrant vegetables, perfect for a cozy meal. Optional noodles or rice can be added for extra heartiness.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 5 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken (whole or parts) preferably thighs or drumsticks
  • 1 large onion chopped
  • 2 large carrots peeled and sliced
  • 2 celery stalks celery sliced
  • 2 sprigs fresh thyme or 1 tsp dried thyme
  • 1/4 cup fresh parsley chopped
  • 1 lemon lemon for zest and juice
  • to taste salt and pepper adjust to preference
  • 1 tablespoon olive oil or butter for sautéing vegetables
  • 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 a large heavy-bottomed pot and cover with water. Bring to a gentle simmer over medium heat, then reduce the heat to low, and cook for about 1.5 hours, skimming foam that rises to the surface to keep the broth clear.
  2. Once cooked through, carefully remove the chicken from the pot using a slotted spoon and set aside to cool slightly. Discard the bones and skin, then shred the meat into bite-sized pieces using two forks or a meat shredder.
  3. While the chicken cools, chop the onion, slice the carrots and celery, and heat olive oil or butter in a skillet over medium heat. Sauté the vegetables until they soften and become fragrant, about 8-10 minutes, stirring occasionally.
  4. Add the sautéed vegetables to the simmering broth, along with sprigs of thyme. Continue to simmer everything together for another 20 minutes to develop a rich, aromatic flavor.
  5. Taste the broth and season with salt, pepper, and lemon zest if using. Squeeze in some lemon juice to brighten the flavors, then add the shredded chicken back into the pot.
  6. Warm the shredded chicken in the broth for about 5 minutes, allowing the flavors to meld and the chicken to reheat thoroughly.
  7. If desired, cook noodles or rice separately and add them to individual bowls before ladling the hot soup over, or stir them directly into the pot for a more filling meal.
  8. Serve the soup hot, garnished with chopped parsley and a squeeze of fresh lemon if desired. Enjoy the comforting, clear broth with tender shredded chicken and vibrant vegetables.

Notes

Skimming the foam during simmering keeps the broth clear. Adjust seasoning to taste, and feel free to add greens or spicy elements for variation.