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.
Homemade Chicken Soup
Ingredients
Equipment
Method
- Place the whole chicken in a large heavy-bottomed pot and cover it with cold water, enough to submerge completely.
- Bring the water to a gentle simmer over medium heat, skimming off any foam that rises to the surface to keep the broth clear.
- Add diced onions, sliced carrots, celery, a few sprigs of thyme, and a splash of olive oil to the pot. Stir briefly to coat the vegetables with oil.
- Reduce the heat to low, maintaining a gentle simmer, and cook for about 45 minutes, until the chicken is tender and the broth is flavorful.
- Carefully remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine sieve into another container, discarding the solids.
- While the broth cools slightly, shred the chicken meat off the bones using two forks, then return the shredded chicken to the strained broth.
- Squeeze fresh lemon juice into the broth and stir in salt and pepper to taste, adjusting the seasoning as needed.
- Bring the soup back to a gentle simmer and cook for another 10 minutes, allowing flavors to meld and the vegetables to soften slightly.
- Finish by stirring in chopped fresh parsley for a burst of freshness and bright aroma.
- Serve the hot chicken soup in bowls, garnished with additional herbs and a slice of lemon if desired, alongside crusty bread or crackers.
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