Homemade Chicken Soup: A Slow-Simmered Remedy with a Twist

Making chicken soup from scratch feels like reclaiming a piece of history. It’s a ritual that connects you to generations who relied on simple ingredients to heal and nourish. I love how a few humble bones and a slow simmer can turn into something truly restorative.

Why I Return to This Chicken Soup

The slow simmer unlocks flavors I can’t rush. It’s a quiet act of care, and the smell alone can lift a whole day. Plus, it’s endlessly customizable—more greens, a dash of chili, or a squeeze of lemon. It’s my kitchen’s version of a warm, familiar hug after a long day.

Breaking Down the Essentials

• Chicken (preferably bone-in): Gives rich flavor and body to the broth, with tender meat to add at the end.
• Onions and carrots: Build a sweet, aromatic base that balances the savory chicken.
• Celery: Adds a fresh, slightly peppery note that brightens the broth.
• Herbs (parsley, thyme): Fresh herbs lift the broth with herbal brightness and color.
• Lemon or vinegar: A splash at the end adds a zing that cuts through richness.
• Salt and pepper: Essential for seasoning, always taste and adjust at the end.
• Optional noodles or rice: For a heartier version, add near the end for a comforting bowl.

Tools of the Trade for Soup Success

• Large stockpot: To hold all ingredients and simmer evenly.
• Fine-mesh strainer: To clear the broth of impurities and small bones.
• Cutting board and sharp knife: Chopping vegetables and prepping chicken.
• Ladle: Serving the soup without losing precious broth.

Step-by-Step for a Cozy, Nourishing Chicken Soup

Step 1: Start by gathering your ingredients and setting your stove to a gentle simmer.

Step 2: In a large pot, sauté diced onions and carrots in a splash of oil until they soften and smell sweet, about 5 minutes.

Step 3: Add whole chicken pieces or bones to the pot, cover with cold water, and bring to just below a gentle boil—around 90°C (194°F).

Step 4: Skim off any foam or scum that rises to the surface to keep the broth clear and pure.

Step 5: Lower the heat and let it simmer slowly for 1.5 to 2 hours, uncovered, until the chicken is tender and falling apart.

Step 6: Remove the chicken, strip the meat, and return it to the broth. Taste and adjust salt, maybe a squeeze of lemon for brightness.

Step 7: Let the soup rest for 10 minutes; this helps the flavors meld. Serve hot, with fresh herbs and a crack of black pepper.

Cooking Checkpoints and Tips

• Broth should be clear, not cloudy. Skim regularly to keep it pristine.
• Meat should fall off the bone—test by gentle tugging.
• Vegetables should be tender but not mushy; they add flavor without losing texture.

Common Mistakes and How to Fix Them

• Leaving foam to accumulate.? Skimming too aggressively can strip flavor. Do gentle skimming and keep the broth flavorful.
• Over-salting during cooking.? Adding salt too early can toughen meat. Salt just before serving or at the end.
• Boiling vigorously.? Cooking on too high heat can cloud the broth. Keep it at a gentle simmer.
• Old or frozen chicken.? Using old chicken can make broth dull. Always start with fresh or frozen.

Homemade Chicken Soup

This chicken soup is built on a slow simmer of bones, vegetables, and herbs, resulting in a clear, flavorful broth with tender chicken meat. The process involves gentle boiling and skimming to achieve a pristine, comforting dish with a nourishing texture. It’s customizable with greens, lemon, or noodles for added warmth and heartiness.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Servings: 4

Course: Main Course

Cuisine: Homemade

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 whole chicken (preferably bone-in) preferably free-range or organic
• 2 medium onions peeled and diced
• 2 large carrots peeled and chopped
• 2 stalks celery chopped
• 2 tablespoons fresh parsley chopped
• 2 sprigs fresh thyme or 1 teaspoon dried thyme
• 1 lemon or 2 tablespoons lemon juice or vinegar to add brightness at the end
• to taste salt and pepper for seasoning
• Optional optional noodles or rice for a heartier soup, add near the end

Equipment

• Large stockpot
• Fine-mesh strainer
• Cutting board
• Sharp knife
• Ladle

Method

 

1. Place the whole chicken in a large stockpot and cover with cold water, about 8 cups. Bring to a gentle simmer over medium heat, and skim off any foam that rises to the surface. This helps keep the broth clear and pure.
   
2. While the chicken begins to simmer, chop the onions, carrots, and celery into bite-sized pieces. Set aside.
   
3. In a separate pan, sauté the diced onions and carrots in a splash of oil over medium heat until they soften and start to smell sweet, about 5 minutes.
   
4. Add the sautéed vegetables to the simmering chicken broth along with the chopped celery, parsley, and thyme sprigs. Lower the heat to maintain a gentle simmer and cook uncovered for about 1.5 to 2 hours, skimming occasionally to keep the broth clear.
   
5. Once the chicken is tender and falling apart, remove it from the pot and set aside to cool slightly. Strain the broth through a fine-mesh strainer into another pot or bowl to remove any remaining impurities and small bones.
   
6. While the broth is still warm, pick the meat off the bones and shred it into bite-sized pieces. Return the shredded chicken to the strained broth.
   
7. Taste the broth and adjust seasoning with salt, pepper, and a squeeze of lemon or vinegar for brightness. If adding noodles or rice, stir them in now and cook until tender, about 10 minutes for noodles or 15 for rice.
8. Once everything is heated through and seasoned to your liking, ladle the hot soup into bowls. Garnish with additional fresh herbs if desired, and serve immediately.

Notes

Skimming regularly during simmering helps keep the broth clear. Use fresh chicken for the best flavor. Feel free to customize with greens, chili, or lemon at the end for different flavor profiles.