There’s something about making chicken soup from scratch that feels like reclaiming a bit of childhood magic. It’s the kind of recipe that turns humble ingredients into something warm and full of life. I love how it smells the whole house up—garlic, herbs, and that rich chicken aroma blending into a cozy cloud.
Why I Keep Returning to This Soup
It’s simple, honest, and always delivers comfort, especially when the world feels chaotic. Making it reminds me to slow down and enjoy the process, not just the result. Plus, the smell of simmering chicken and herbs can turn any bad day around.
Inside the Bowl: Ingredients and Their Roles
- Whole chicken or chicken parts: Main protein, provides rich flavor and tender meat.
- Onions, carrots, celery: The classic aromatics that form a flavorful base.
- Lemon: Brightens the broth with a zing, balancing richness.
- Fresh herbs (parsley, thyme): Adds freshness and depth to the final flavor.
- Salt and pepper: Essential for seasoning, enhances all other flavors.
- Olive oil: Used for sautéing vegetables, adds a subtle nuttiness.
- Bread or crackers: Perfect for dipping or soaking up the broth.
Tools of the Trade for Soup Success
- Large heavy-bottomed pot: For even heat distribution and slow simmering.
- Sharp chef’s knife: Chopping vegetables and shredding chicken.
- Ladle: Serving and skimming impurities.
- Cutting board: Prepping ingredients safely.
Step-by-Step: Crafting Your Comfort in a Bowl
Step 1: Gather your ingredients and tools.
Step 2: In a large pot, sauté onions, carrots, and celery in a splash of oil until fragrant and slightly caramelized, about 5 minutes.
Step 3: Add the chicken pieces and cover with cold water, then bring to a gentle simmer over medium heat—around 85°C/185°F.
Step 4: Skim off foam and impurities as the soup cooks, about 45 minutes, until the chicken is tender and the broth is flavorful.
Step 5: Remove the chicken, shred it, and return it to the broth. Season with salt, pepper, and a squeeze of lemon for brightness.
Step 6: Simmer for another 10 minutes to meld flavors, then taste and adjust seasoning.
Step 7: Serve hot with fresh herbs and crusty bread.
Cooking Cues & Tips to Keep You on Track
- The broth should be clear and golden, not cloudy or greasy.
- Chicken should shred easily with a fork, indicating tenderness.
- Vegetables should be tender but still hold their shape, not mushy.
Common Pitfalls & How to Fix Them
- Leaving foam in the broth.? Skim foam frequently to keep broth clear.
- Rapid boiling making the broth cloudy.? Lower the heat if broth boils rapidly.
- Over-salting early.? Add salt gradually, tasting as you go.
- Adding dried herbs too early.? Use fresh herbs at the end for brightness.
Homestyle Chicken Soup
Ingredients
Equipment
Method
- Gather all your ingredients and chop the onions, carrots, and celery into bite-sized pieces.
- Heat the olive oil in a large heavy-bottomed pot over medium heat until it shimmers and begins to bubble softly.
- Add the chopped onions, carrots, and celery to the pot, and sauté for about 5 minutes until the vegetables are fragrant, slightly softened, and beginning to caramelize at the edges.
- Place the whole chicken or chicken parts into the pot, and pour enough cold water over to cover everything generously.
- Bring the water to a gentle simmer over medium heat, watching as tiny bubbles form and rise to the surface.
- Skim off any foam or impurities that rise to the top with a ladle, keeping the broth clear and clean.
- Reduce the heat to low and let the soup simmer gently for about 45 minutes, until the chicken is tender and falling apart, and the broth is rich with flavor.
- Remove the chicken from the pot and set it on a cutting board to cool slightly.
- Shred the chicken into bite-sized pieces using two forks, discarding the skin and bones if present.
- Return the shredded chicken to the pot, squeeze in the juice of the lemon, and stir in the dried thyme.
- Taste the broth and season with salt and pepper as needed, then simmer for another 10 minutes to meld the flavors.
- Ladle the hot soup into bowls, garnish with chopped parsley, and serve with crusty bread for a comforting meal.
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