Homemade Chicken Soup Recipe

Making chicken soup from scratch feels like a ritual that resets the soul. It’s a way to slow down and appreciate the effort behind every spoonful. There’s a quiet satisfaction in building flavor layer by layer, especially when the house fills with that rich, meaty aroma.

Why I keep coming back to this simple recipe

It reminds me of childhood kitchens and quiet weekends. The slow simmering fills the house with familiar smells that trigger warmth and nostalgia. Plus, it’s endlessly adaptable—you can add noodles, rice, or greens, making each batch a new story.

Breaking down the ingredients, nothing wasted

• Chicken bones and thighs: Rich in flavor, they give the broth depth. Use leftover bones or buy thighs for a tender mix.
• Onions, carrots, celery: The classic aromatics—sweet, earthy, and crisp. They form the backbone of flavor.
• Fresh herbs (parsley, thyme): Add at the end for a burst of brightness, balancing the savory richness.
• Lemon juice or vinegar: A splash brightens everything up, cutting through the richness.
• Salt and pepper: Essential for seasoning, adjust to taste for that final flavor punch.

Tools of the trade for a perfect homemade chicken soup

• Large heavy-bottomed pot: To simmer ingredients evenly without scorching.
• Fine sieve or strainer: To strain the broth clear and free of solids.
• Sharp knife: To chop vegetables and shred chicken efficiently.
• Cutting board: A stable surface for prep work.
• Ladle: For serving and tasting the soup.

Step-by-step for a soulful chicken broth with a personal touch

Step 1: Start with a big, heavy-bottomed pot—something that can handle a good simmer and won’t scorch the broth.

Step 2: Add a splash of oil, then toss in chopped onions, carrots, and celery. Cook over medium heat—about 5-7 minutes—until they soften and smell sweet.

Step 3: Place bone-in chicken pieces in the pot, cover with cold water, and bring to a gentle simmer—around 85°C (185°F). Skim off foam as it rises.

Step 4: Reduce heat to low, cover partially, and let it simmer gently for 1.5 to 2 hours, until the chicken is fall-apart tender.

Step 5: Remove the chicken, shred it, and set aside. Strain the broth through a fine sieve, discarding solids.

Homemade Chicken Soup

This chicken soup is built with a rich, flavorful broth simmered from chicken bones and thighs, combined with aromatic vegetables like onions, carrots, and celery. It develops a comforting, clear appearance with tender shredded chicken, perfect for customizing with noodles, rice, or greens. The process involves gentle simmering and straining, resulting in a warm, nourishing dish with a depth of flavor and a soothing texture.

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Prep Time 15 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 45 minutes mins

Servings: 6

Course: Main Course

Cuisine: Homestyle

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 pieces bone-in chicken thighs preferably with skin for flavor
• 1 large onion chopped
• 2 large carrots peeled and sliced
• 2 stalks celery sliced
• 2 tablespoons olive oil for sautéing
• 1 bunch parsley chopped, for finishing
• 2 sprigs thyme fresh
• 1 tablespoon lemon juice or vinegar, optional
• to taste salt and pepper for seasoning

Equipment

• Large heavy-bottomed pot
• Fine sieve or strainer
• Sharp knife
• Cutting board
• Ladle

Method

 

1. Place the chicken thighs in a large heavy-bottomed pot and cover with cold water, ensuring they're submerged.
2. Bring the water to a gentle simmer over medium heat, skimming off any foam that rises to the surface with a spoon.
3. While the broth simmers, chop the onion, carrots, and celery into small, uniform pieces.
4. In a separate pan, heat olive oil over medium heat, then add the chopped vegetables. Cook for about 5-7 minutes until they soften and release a sweet, fragrant aroma.
5. Add the sautéed vegetables into the simmering broth along with sprigs of thyme for added flavor.
6. Continue simmering the broth uncovered for 1.5 to 2 hours, until the chicken is tender and falling apart.
7. Remove the chicken from the pot, shred the meat with two forks, and set aside.
8. Strain the broth through a fine sieve or strainer into a clean pot to remove solids, leaving a clear, flavorful liquid.
9. Return the strained broth to the stove, add the shredded chicken back in, and season with salt and pepper to taste. Add a splash of lemon juice or vinegar to brighten the flavors.
10. Finish by sprinkling chopped parsley over the soup for a fresh, vibrant touch.
11. Serve hot, ladled into bowls with your favorite accompaniments, and enjoy the comforting, aromatic chicken soup.

Cooking checkpoints and tips to get it just right

• Broth should be clear and golden, not cloudy or greasy.
• Chicken meat should be falling apart and easy to shred.
• Vegetables should be tender but not mushy—test with a fork.
• Adjust seasoning at the end—salt, pepper, maybe a squeeze of lemon for brightness.

Common mistakes and how to fix them

• Not skimming foam, resulting in cloudy broth.? Skim foam regularly to keep broth clear.
• Boiling too hard, making broth cloudy and toughening meat.? Lower heat if broth is boiling too vigorously.
• Over-salting early, resulting in overly salty broth.? Adjust seasoning after straining.
• Oversalting the broth.? Add salt gradually, tasting as you go.

This soup isn’t just about nourishing the body, but also about reconnecting with simple, honest flavors that remind you of home. Feel free to toss in some herbs or noodles—make it yours. It’s a humble dish, but one that warms both the belly and spirit, especially when the weather turns cold or you need comfort.

Himani Jawa

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.