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Homestyle Chicken Soup

This homemade chicken soup is made by simmering a whole chicken or chicken parts with aromatics like onions, carrots, and celery, resulting in a clear, flavorful broth filled with tender shredded chicken. The soup’s final appearance is golden and steaming, with vibrant vegetables and fresh herbs adding brightness, and a comforting, hearty texture overall.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken or chicken parts preferably bone-in for maximum flavor
  • 2 medium onions chopped
  • 3 medium carrots sliced
  • 2 stalks celery sliced
  • 1 each lemon for juice
  • 1/4 cup fresh parsley chopped, for garnish
  • 1 teaspoon dried thyme or fresh thyme if available
  • to taste salt
  • to taste pepper
  • 2 tablespoons olive oil for sautéing

Equipment

  • Large heavy-bottomed pot
  • Sharp chef’s knife
  • Ladle
  • Cutting board

Method
 

  1. Gather all your ingredients and chop the onions, carrots, and celery into bite-sized pieces.
  2. Heat the olive oil in a large heavy-bottomed pot over medium heat until it shimmers and begins to bubble softly.
  3. 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.
  4. Place the whole chicken or chicken parts into the pot, and pour enough cold water over to cover everything generously.
  5. Bring the water to a gentle simmer over medium heat, watching as tiny bubbles form and rise to the surface.
  6. Skim off any foam or impurities that rise to the top with a ladle, keeping the broth clear and clean.
  7. 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.
  8. Remove the chicken from the pot and set it on a cutting board to cool slightly.
  9. Shred the chicken into bite-sized pieces using two forks, discarding the skin and bones if present.
  10. Return the shredded chicken to the pot, squeeze in the juice of the lemon, and stir in the dried thyme.
  11. Taste the broth and season with salt and pepper as needed, then simmer for another 10 minutes to meld the flavors.
  12. Ladle the hot soup into bowls, garnish with chopped parsley, and serve with crusty bread for a comforting meal.

Notes

For a clearer broth, skim frequently and avoid boiling vigorously. Use fresh herbs at the end for optimal brightness. You can also add noodles or rice for extra heartiness.