Chicken soup often feels like a warm blanket on a cold day, but I’ve come to see it as a ritual of patience and intention. It’s about drawing out every ounce of flavor, every ounce of comfort, from humble ingredients. This version is a slow, honest process—no shortcuts, just a deep, nourishing broth that sticks with you.
Why I Keep Coming Back to This Soup
It’s honest, unpretentious, and reliably soothing. On cold mornings or after a tough day, I crave that slow-simmered warmth. It reminds me that sometimes, healing comes from simple acts of patience and care—like waiting for a pot to bubble into something nourishing.
What’s in This Healing Brew? An Ingredient Breakdown
- Chicken bones: They release collagen and flavor, creating a rich, silky broth that feels like a hug.
- Carrots: Sweet and earthy, they balance the savory broth with a subtle, natural sweetness.
- Garlic: Adds depth and a gentle spicy aroma that lifts the whole pot.
- Fresh herbs (parsley, thyme): Brighten the broth with herbal freshness, essential for that healing touch.
- Lemon: A squeeze of citrus adds zing and cuts through richness, invigorating your palate.
- Olive oil: A drizzle just before serving adds a velvety finish and flavor shine.
- Salt & pepper: The basics—season gradually and taste as you go.
Tools of the Trade for a Soulful Simmer
- Large stockpot: To hold and simmer the bones and broth.
- Fine mesh strainer: To strain out solids and keep the broth clear.
- Sharp knife: To chop vegetables and shred chicken.
- Wooden spoon: To skim foam and stir gently.
- Ladle: To serve the soup gracefully.
A Step-by-Step Guide to Making Healing Chicken Soup
Step 1: Start by gathering a mix of bones—chicken carcass, a couple of wings, and some skin for richness.
Step 2: Bring a large pot (about 4 liters/4.2 quarts) of water to a boil, then add the bones and a generous pinch of salt.
Step 3: Reduce heat to a gentle simmer (around 90°C/194°F) and skim off foam and impurities that rise to the surface.
Step 4: Add aromatics: a sliced onion, a few garlic cloves, a couple of carrots, and a celery stalk. Let it simmer for 1.5 hours, uncovered.
Step 5: Once the broth smells fragrant and looks clear with a golden hue, strain out the solids, pressing gently to extract flavor.
Step 6: Return the broth to a clean pot, add chopped fresh herbs like parsley and thyme, and adjust salt to taste.
Step 7: Shred the cooked chicken meat and add it back into the soup, warming it through for another 10 minutes.
Step 8: Finish with a squeeze of lemon for brightness, and a drizzle of good olive oil.
Cooking Checks to Keep You on Track
- Broth should be golden, clear, with a rich aroma—if cloudy, simmer longer or strain again.
- Chicken should shred easily, with no pink in the center—use a meat thermometer if unsure (74°C/165°F).
- Vegetables should be tender but not mushy—test with a fork for gentle resistance.
- Soup should taste balanced—adjust salt or lemon for brightness before serving.
Common Mistakes and How to Fix Them
- Not skimming impurities.? SKIP SKIMMING, broth gets cloudy—skim foam regularly for clarity.
- Overcooking the chicken.? OVERCOOKED chicken turns tough—monitor cooking time and shred while hot.
- Under-seasoning.? BROTH TASTES bland—add more salt or a splash of acid at the end.
- Leaving too much fat in the broth.? BROTH IS too greasy—cool and skim off excess fat on surface.
Healing Chicken Soup
Ingredients
Equipment
Method
- Place the chicken bones into a large stockpot and cover with about 4 liters of water. Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam and impurities that rise to the surface to keep the broth clear.
- Add sliced onions, garlic cloves, sliced carrots, and celery to the pot. Continue simmering uncovered for about 1.5 hours, allowing the flavors to deepen and the broth to develop a rich aroma.
- Once the broth is fragrant and golden, strain out the solids using a fine mesh strainer, pressing gently to extract all the flavorful liquid. Discard the solids.
- Return the clear broth to the empty pot, then add chopped parsley, thyme sprigs, and season with salt and pepper. Bring the broth back to a gentle simmer.
- While the broth simmers, shred the cooked chicken meat from the bones and set aside.
- Add the shredded chicken back into the simmering broth. Warm through for about 10 minutes, allowing the flavors to meld.
- Squeeze the juice of a lemon into the soup, then drizzle with olive oil for a velvety finish. Taste and adjust seasoning with more salt or lemon as needed.
- Serve the soup hot, with extra fresh herbs or lemon wedges if desired, and enjoy this comforting, nourishing bowl.
Mark Renshaw is the creator of Val’s Recipe Box, a heartfelt food blog preserving cherished family recipes inspired by his grandmother Val. Blending nostalgic storytelling with comforting, unfussy dishes, he celebrates the tradition and love behind every meal.
