This recipe was born from a rainy Sunday afternoon’s craving for something warm and honest. I love how a simple chicken soup can transform a quiet kitchen into a haven of smells and flavors, all in one pot. There’s a satisfaction in knowing you built this from scratch, bones and all, no shortcuts.
Why this soup will always find its way back to my pot
The simple act of simmering chicken and vegetables fills the house with a comforting, familiar scent. It’s reliable, forgiving, and adaptable—perfect when you need a quick, nourishing meal that feels like a warm hug. It reminds me that good food doesn’t have to be complicated; it just needs time and honest ingredients.
What’s in this chicken soup and why
- Whole chicken or chicken parts: Provides rich flavor and tender meat; bones add depth to broth.
- Onions, carrots, celery: Builds the aromatic backbone; sweet and earthy, they soften beautifully.
- Fresh herbs like parsley and thyme: Add brightness and herbal complexity—use fresh for best aroma.
- Lemon juice: Brightens the flavors with a citrusy zing, balancing richness.
- Salt and pepper: Essential seasonings that enhance every note in the soup.
- Optional noodles or rice: For extra heartiness—add after the broth is done.
- Olive oil or butter: Used for sautéing vegetables, adding a subtle richness.
Tools of the trade for a soulful chicken soup
- Large heavy-bottomed pot: To simmer the chicken and vegetables evenly, preventing scorching.
- Fine mesh strainer: To strain the broth and keep it clear.
- Sharp chef’s knife: For chopping vegetables and shredding chicken.
- Cutting board: A sturdy surface for prep work.
- Ladle: To serve the hot, fragrant soup.
Step-by-step guide to that comforting bowl
Step 1: Start by gathering a whole chicken or chicken parts—preferably with bones for extra flavor.
Step 2: In a large pot, sauté chopped onions, carrots, and celery in a splash of oil until they soften and release a sweet aroma, about 5-7 minutes.
Step 3: Add the chicken to the pot, cover with cold water, and bring to a gentle simmer over medium heat, around 85°C (185°F).
Step 4: Skim off any foam or impurities that rise to the surface during the first 10 minutes to keep your broth clear and pristine.
Step 5: Let it simmer quietly for about 1.5 hours. The house will fill with a rich, savory smell, and the chicken will be falling tender.
Step 6: Remove the chicken, strain the broth if necessary, and shred the meat, discarding the bones and skin. Return the shredded chicken to the pot.
Step 7: Add your favorite herbs—parsley, thyme—and season with salt and pepper. Simmer for another 10 minutes to meld flavors.
Step 8: Taste and adjust salt, add a squeeze of lemon for brightness, and serve hot, with crusty bread on the side.
Hearty Chicken Soup
Ingredients
Equipment
Method
- Place the whole chicken or chicken parts into a large, heavy-bottomed pot, then cover with cold water.
- Bring the water to a gentle simmer over medium heat, skimming off any foam that rises to keep the broth clear.
- While the chicken simmers, heat olive oil in a pan and sauté chopped onions, carrots, and celery until they soften and release a fragrant aroma, about 5-7 minutes.
- Add the sautéed vegetables to the pot with the simmering chicken, allowing their flavors to meld into the broth.
- Let everything simmer gently for about 1.5 hours, until the chicken is tender and falling apart, filling the house with a warm, savory smell.
- Remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine mesh strainer, discarding the solids.
- While the broth cools slightly, shred the chicken meat, discarding bones and skin, then return the shredded meat to the strained broth.
- Add chopped parsley, thyme, salt, and pepper to the broth, then gently simmer for another 10 minutes to let flavors meld.
- Taste the soup and adjust seasoning as needed; squeeze in fresh lemon juice for brightness.
- If desired, cook noodles or rice separately, then add to the soup just before serving for added heartiness.
- Serve hot in bowls, garnished with extra fresh herbs if desired, and enjoy the comforting, clear broth filled with tender chicken and vegetables.
Notes
Cooking checkpoints to trust the process
- Broth should be clear and golden, not cloudy or greasy.
- Chicken meat should be tender enough to shred easily without falling apart.
- Vegetables should be soft but not mushy, with a slight bite.
- The soup should smell rich, with a hint of herbs and lemon—adjust seasoning accordingly.
Common pitfalls and how to dodge them
- Not skimming foam makes broth cloudy.? Skim the foam early to keep broth clear.
- Boiling too hard can toughen chicken and cloud broth.? Don’t rush the simmer.
- Over-salting at the start—adjust at the end.? Taste before seasoning.
- Leaving chicken in too long can dry it out.? Remove chicken promptly.
This chicken soup isn’t just a quick fix; it’s a messy, fragrant ritual that makes the house smell like comfort. Feel free to toss in noodles, rice, or whatever greens you have lying around. It’s the kind of dish that tastes better the next day, when all the flavors have had a chance to settle and deepen.
Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.
This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.
She was more of a friend and I’ve come to know her in the most unexpected way.
