Author: Olivia

This chicken soup isn’t just about health—it’s about bright flavors that wake up tired taste buds. I love how a few simple ingredients can turn into something that feels nourishing and vibrant. Especially when it’s cold outside, this soup warms you from the inside out.

Why This Soup Is a Keeper in My Kitchen

It’s quick, honest, and adaptable. I keep coming back because it feels like a warm hug on busy days, with bright notes that lift my mood. The ginger and lemon make it feel like a fresh start, even when I’m tired or under the weather.

Breaking Down the Key Ingredients

• Chicken: Lean protein that becomes tender and shredded, adding heartiness.
• Lemon juice: Brightens and lifts the broth’s flavor—don’t skip the fresh squeeze.
• Ginger: Gives a warm, spicy kick and helps fight off colds.
• Carrots and celery: Add sweetness and crunch, balancing the savory broth.
• Herbs (parsley, thyme): Fresh herbs add a fragrant finish—use whatever’s fresh.
• Soy sauce: A splash adds depth and umami—swap with tamari for gluten-free.
• Salt and pepper: Basic but essential for bringing out all flavors.

Tools of the Trade for a Simple Yet Perfect Soup

• Large pot (4L/1-gallon capacity): To simmer the broth and cook the veggies and chicken.
• Forks and knife: To shred the cooked chicken easily.
• Ladle: To serve the broth and ingredients.
• Juicer or hand squeezer: To extract fresh lemon juice.
• Knife and chopping board: To prep vegetables and herbs.

Step-by-step Guide to Making Your Healing Chicken Soup

Step 1: Start by gathering all your ingredients and equipment. Make sure the chicken is fresh or thawed completely.

Step 2: Bring a large pot (about 4 liters or 1 gallon) to a gentle simmer with water, adding herbs and a pinch of salt.

Step 3: Add chicken breasts or thighs to the simmering water. Cook for 15-20 minutes until the meat is tender and opaque.

Step 4: Remove the chicken, let it rest for 5 minutes, then shred with two forks. Meanwhile, skim any foam or fat from the broth.

Step 5: In the same pot, toss in chopped carrots, celery, and a thumb-sized piece of ginger. Cook for 10 minutes until veggies are soft.

Step 6: Stir in lemon juice, a splash of soy sauce, and shredded chicken. Simmer for another 5 minutes to meld flavors.

Step 7: Taste and adjust seasoning—more lemon for brightness, salt if needed.

Step 8: Serve hot, garnished with fresh herbs or a squeeze more lemon.

Cooking Checkpoints and Tips to Keep You on Track

• Broth should be clear, not cloudy, indicating gentle simmering.
• Chicken should shred easily, showing it’s cooked through and tender.
• Veggies should be soft but not mushy, maintaining some bite.
• Lemon juice should be added at the end for maximum brightness, not cooked into the broth.

Common Mistakes and How to Fix Them

• Boiling too hard can cloud the broth.? If broth is cloudy, reduce to a gentle simmer, don’t boil vigorously.
• Overcooking chicken makes it rubbery.? If chicken is tough, make sure not to overcook or undercook, check at 15 minutes.
• Adding lemon too early dulls the flavor.? If soup lacks brightness, add more lemon juice at the end.
• Under-seasoned broth can be bland.? If broth tastes flat, boost with a splash of soy sauce or a pinch of salt.

Bright Lemon Ginger Chicken Soup

This vibrant chicken soup combines tender shredded chicken, fresh vegetables, and aromatic ginger in a clear, nourishing broth. Brightened with lemon juice and savory soy sauce, it offers a comforting yet lively flavor profile, perfect for chilly days or when you need a healthful boost. The final dish features a warm, flavorful broth with soft vegetables, tender chicken, and fresh herbs for garnish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 pieces chicken breasts or thighs preferably fresh or fully thawed
• 4 cups water
• 2 carrots carrots peeled and chopped
• 2 celery stalks celery chopped
• 1 thumb-sized piece fresh ginger peeled and sliced
• 1 lemon lemon for fresh juice
• 1 tablespoon soy sauce or tamari for gluten-free
• to taste salt and pepper for seasoning
• fresh parsley or thyme fresh herbs for garnish

Equipment

• Large pot
• Forks
• Knife
• Chopping board
• Ladle
• Juicer or hand squeezer

Method

 

1. Place the chicken and water into a large pot, adding a pinch of salt and the herbs if desired. Bring to a gentle simmer over medium heat, skimming off foam as it appears. Cook for about 15-20 minutes until the chicken is cooked through and tender.
   
2. Remove the chicken from the broth and set aside to rest for a few minutes. Meanwhile, peel and chop the carrots and celery, and slice the ginger thinly. Add these vegetables and ginger to the simmering broth.
   
3. Let the vegetables cook in the broth for about 10 minutes, until they are soft but still retain some bite and the broth smells fragrant from the ginger.
   
4. While the vegetables cook, shred the rested chicken using two forks into bite-sized pieces.
   
5. Use a juicer or hand squeezer to extract fresh lemon juice, then stir it into the broth along with the soy sauce. Taste and adjust seasoning with salt and pepper as needed.
   
6. Return the shredded chicken to the pot, stirring to combine. Allow everything to simmer together for another 5 minutes, letting flavors meld and the chicken warm through.
7. Taste the broth once more; add more lemon or soy sauce if you prefer a brighter or deeper flavor. Remove from heat once the flavors are balanced.
8. Serve the soup hot, garnished with freshly chopped herbs for a fragrant and colorful finish. Enjoy the bright, nourishing flavors in every spoonful.

This creamy chicken soup is a little different from the usual. Instead of just chicken and broth, it’s about layering flavors and textures that make each spoonful rich and satisfying. I love how a splash of cream transforms simple ingredients into something indulgent, perfect for those chilly evenings when you want comfort in a bowl.

Why I Keep Coming Back to This Soup

It’s a quick fix for chilly nights when I crave something nourishing and rich. The process feels familiar, almost meditative. Plus, the smell of simmering chicken and butter makes the entire house cozy.

Breaking Down the Key Ingredients

• Chicken breasts or thighs: Lends tender, juicy bites. Use thighs for more flavor and juiciness, but breasts work fine.
• Onions: Builds base flavor with a sweet, aromatic punch. Skip if you’re in a rush, but it’s noticeable.
• Butter: Gives richness and helps sauté veggies. Swap with olive oil, but butter adds a creamy note.
• Chicken broth: The soup’s foundation. Use homemade or good-quality store-bought for best taste.
• Heavy cream: Creates that luscious, velvety texture. Light cream or milk can work, but won’t be as rich.
• Seasonings (salt, pepper, thyme): Simple, fresh flavors that tie everything together. Play around with herbs for your own twist.
• Fresh herbs for garnish: Adds brightness and a pop of color. Parsley, chives, or dill work well.

Tools & Equipment for a Smooth Soup Experience

• Heavy-bottomed pot or Dutch oven: Ensures even heat and prevents scorching.
• Sharp knife: For precise dicing of chicken and vegetables.
• Wooden spoon or silicone spatula: Stirs without scratching your pot and helps incorporate ingredients smoothly.
• Measuring cups and spoons: Keeps seasoning balanced.
• Ladle: Serves the soup easily and keeps it hot.

Step-by-Step to a Silky, Comforting Bowl

Step 1: Start by gathering your ingredients and equipment. Preheat your pot over medium heat.

Step 2: Dice the chicken and onions. Sauté onions in butter until translucent, about 5 minutes.

Step 3: Add the chicken to the pot. Cook until just browned, about 7 minutes.

Step 4: Pour in your broth and bring to a gentle simmer, about 10 minutes.

Step 5: Stir in cream and seasonings. Let simmer for another 5 minutes, until slightly thickened.

Step 6: Taste and adjust salt, pepper, or herbs. Serve hot, garnished with fresh herbs.

Cooking Checkpoints & Tips for Creamy Perfection

• Ensure the chicken is cooked through — no pink in the center.
• The soup should be velvety and slightly thickened when you add the cream.
• Avoid boiling after adding cream to prevent curdling.
• Taste and season at the end — seasoning can make or break the flavor.

Common Mistakes & How to Fix Them

• Soup remains watery.? If the soup is too thin, simmer longer to reduce and thicken.
• Cream curdles in the hot soup.? If the cream curdles, lower the heat before adding it.
• Overcooked, rubbery chicken.? If the chicken is tough, cook it at a gentle simmer, not boiling.
• Lack of brightness or flavor depth.? If the soup tastes flat, add a squeeze of lemon or a dash of more seasoning.

Creamy Chicken Soup

This creamy chicken soup is a comforting dish that combines tender chicken, aromatic onions, and rich cream to create a velvety, satisfying bowl. The process involves sautéing, simmering, and finishing with a splash of cream to achieve a smooth, hearty texture. It’s perfect for cozy evenings when you crave a nourishing, indulgent meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2 large chicken breasts or thighs diced into bite-sized pieces
• 1 onion finely chopped
• 2 tablespoons butter for sautéing
• 4 cups chicken broth preferably homemade or good-quality store-bought
• 0.5 cup heavy cream for richness and velvety texture
• 1 teaspoon thyme fresh or dried
• to taste salt and pepper for seasoning
• fresh for garnish parsley, chives, or dill chopped

Equipment

• Heavy-bottomed pot or Dutch oven
• Sharp knife
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Ladle

Method

 

1. Gather all your ingredients and chop the onion into fine dice. Dice the chicken into small, bite-sized pieces.
   
2. Preheat your heavy-bottomed pot over medium heat and add the butter. Once melted and bubbling, sauté the onions until translucent and fragrant, about 5 minutes.
   
3. Add the diced chicken to the pot and cook until it turns golden brown and is cooked through, about 7 minutes. Stir occasionally to prevent sticking.
   
4. Pour in the chicken broth and bring the mixture to a gentle simmer. Let it cook for about 10 minutes to allow flavors to meld and chicken to become tender.
   
5. Stir in the heavy cream and sprinkle in the thyme. Continue simmering gently for another 5 minutes, allowing the soup to thicken slightly and become velvety.
   
6. Taste the soup and season with salt and pepper as needed. Adjust the seasoning to your preference for a balanced, flavorful broth.
   
7. Serve the soup hot, garnished with freshly chopped herbs like parsley, chives, or dill for a burst of freshness and color.

Notes

Ensure the chicken is cooked through and the soup is velvety before serving. Avoid boiling after adding cream to prevent curdling. Season to taste at the end for optimal flavor.

This creamy chicken soup is a little different from the usual. Instead of just chicken and broth, it’s about layering flavors and textures that make each spoonful rich and satisfying. I love how a splash of cream transforms simple ingredients into something indulgent, perfect for those chilly evenings when you want comfort in a bowl.

Why I Keep Coming Back to This Soup

It’s a quick fix for chilly nights when I crave something nourishing and rich. The process feels familiar, almost meditative. Plus, the smell of simmering chicken and butter makes the entire house cozy.

Breaking Down the Key Ingredients

• Chicken breasts or thighs: Lends tender, juicy bites. Use thighs for more flavor and juiciness, but breasts work fine.
• Onions: Builds base flavor with a sweet, aromatic punch. Skip if you’re in a rush, but it’s noticeable.
• Butter: Gives richness and helps sauté veggies. Swap with olive oil, but butter adds a creamy note.
• Chicken broth: The soup’s foundation. Use homemade or good-quality store-bought for best taste.
• Heavy cream: Creates that luscious, velvety texture. Light cream or milk can work, but won’t be as rich.
• Seasonings (salt, pepper, thyme): Simple, fresh flavors that tie everything together. Play around with herbs for your own twist.
• Fresh herbs for garnish: Adds brightness and a pop of color. Parsley, chives, or dill work well.

Tools & Equipment for a Smooth Soup Experience

• Heavy-bottomed pot or Dutch oven: Ensures even heat and prevents scorching.
• Sharp knife: For precise dicing of chicken and vegetables.
• Wooden spoon or silicone spatula: Stirs without scratching your pot and helps incorporate ingredients smoothly.
• Measuring cups and spoons: Keeps seasoning balanced.
• Ladle: Serves the soup easily and keeps it hot.

Step-by-Step to a Silky, Comforting Bowl

Step 1: Start by gathering your ingredients and equipment. Preheat your pot over medium heat.

Step 2: Dice the chicken and onions. Sauté onions in butter until translucent, about 5 minutes.

Step 3: Add the chicken to the pot. Cook until just browned, about 7 minutes.

Step 4: Pour in your broth and bring to a gentle simmer, about 10 minutes.

Step 5: Stir in cream and seasonings. Let simmer for another 5 minutes, until slightly thickened.

Step 6: Taste and adjust salt, pepper, or herbs. Serve hot, garnished with fresh herbs.

Cooking Checkpoints & Tips for Creamy Perfection

• Ensure the chicken is cooked through — no pink in the center.
• The soup should be velvety and slightly thickened when you add the cream.
• Avoid boiling after adding cream to prevent curdling.
• Taste and season at the end — seasoning can make or break the flavor.

Common Mistakes & How to Fix Them

• Soup remains watery.? If the soup is too thin, simmer longer to reduce and thicken.
• Cream curdles in the hot soup.? If the cream curdles, lower the heat before adding it.
• Overcooked, rubbery chicken.? If the chicken is tough, cook it at a gentle simmer, not boiling.
• Lack of brightness or flavor depth.? If the soup tastes flat, add a squeeze of lemon or a dash of more seasoning.

Creamy Chicken Soup

This creamy chicken soup combines tender chicken, aromatic onions, and rich cream to create a velvety, comforting bowl. The process involves sautéing, simmering, and finishing with a splash of cream, resulting in a thick, luscious texture and a warm, inviting appearance. Perfect for chilly evenings, it offers layers of flavor with each spoonful.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 large chicken breasts or thighs diced
• 1 medium onion finely chopped
• 2 tablespoons butter
• 4 cups chicken broth preferably homemade or high-quality store-bought
• 0.5 cup heavy cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon thyme dried or fresh
• fresh herbs for garnish parsley, chives, or dill

Equipment

• Heavy-bottomed pot or Dutch oven
• Sharp knife
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Ladle

Method

 

1. Gather all your ingredients and heat your pot over medium heat. Dice the chicken and finely chop the onion.
   
2. Add the butter to the hot pot and let it melt, then sauté the onions until they turn translucent and smell sweet, about 5 minutes.
3. Stir in the diced chicken, cooking until it’s just browned on all sides and no longer pink inside, about 7 minutes. The chicken will release some juices and start to develop a light golden color.
4. Pour in the chicken broth, bringing the mixture to a gentle simmer. Let it cook uncovered for about 10 minutes, allowing flavors to meld and the chicken to cook through.
5. Stir in the heavy cream, then season with salt, pepper, and thyme. Continue to simmer gently for another 5 minutes, until the soup thickens slightly and becomes velvety.
6. Taste the soup and adjust seasoning if needed, adding more salt or herbs for extra brightness and flavor.
7. Ladle the hot, creamy soup into bowls and garnish generously with chopped fresh herbs for a pop of color and freshness.
8. Serve immediately while warm, enjoying the rich aroma and velvety texture of this comforting soup.

Notes

For a thicker soup, simmer a little longer to reduce. To add more depth, try incorporating a splash of lemon juice or a dash of your favorite herbs at the end. Always taste and adjust seasonings before serving for the best flavor.

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.

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 classic chicken soup is made by slowly simmering bone-in chicken with aromatic vegetables and herbs, resulting in a clear, flavorful broth with tender meat. The process emphasizes gentle simmering and careful skimming to achieve a nourishing, comforting dish with a bright, fresh finish. Optional noodles or rice can be added for extra heartiness, making it a versatile, restorative meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 6

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 whole chicken (preferably bone-in) preferably organic or fresh
• 2 large onions diced
• 3 carrots carrots peeled and sliced
• 2 stalks celery chopped
• 1 bunch parsley fresh, chopped
• 2 sprigs thyme fresh
• 1 lemon lemon for juice, optional
• to taste salt adjust at the end
• to taste black pepper freshly ground, adjust at the end
• optional to taste noodles or rice to add near the end for heartiness

Equipment

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

Method

 

1. Place the whole chicken into a large stockpot and cover with cold water, ensuring it’s submerged by about an inch. Bring to a gentle simmer over medium heat, allowing the water to heat slowly and release flavors.
   
2. While the chicken heats, chop the onions, carrots, and celery into bite-sized pieces, and set aside.
   
3. Once the water starts to simmer, skim off any foam or scum that rises to the surface with a spoon, keeping the broth clear and pure.
   
4. Add the diced onions, carrots, celery, and the sprigs of thyme to the pot. Stir gently to distribute the vegetables in the broth.
5. Reduce the heat to low so that the broth maintains a gentle simmer. Cover partially and let it cook slowly for about 1.5 to 2 hours, until the chicken is tender and falling apart.
6. Carefully remove the chicken from the pot and set it aside to cool slightly. Strain the broth through a fine-mesh strainer into a clean container to remove the vegetables, herbs, and impurities, resulting in a clear, fragrant broth.
7. While the broth cools slightly, pick the chicken meat from the bones into bite-sized pieces, discarding the bones and skin.
8. Return the shredded chicken to the strained broth. Warm the soup gently over low heat, tasting and adjusting with salt and pepper as needed. Squeeze in a bit of lemon juice if desired for brightness.
9. If you want a heartier soup, add cooked noodles or rice at this stage. Let it simmer for a few more minutes until the grains or pasta are heated through.
10. Serve the hot chicken soup garnished with chopped fresh parsley and a crack of black pepper for a comforting, nourishing bowl.

Notes

For a richer flavor, you can roast the chicken bones beforehand or add a splash of apple cider vinegar during cooking to help extract minerals. Always taste and adjust seasoning at the end for perfect balance.

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 comforting chicken soup is crafted by simmering bone-in chicken with aromatic vegetables, resulting in a clear, flavorful broth with tender meat. The process involves slow simmering, skimming impurities, and adding fresh herbs for brightness, culminating in a warm, nourishing bowl that can be customized with greens, lemon, or noodles.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Servings: 6

Course: Main Course

Cuisine: Homestyle

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 whole chicken (preferably bone-in) preferably organic or fresh
• 2 medium onions diced
• 3 carrots carrots diced
• 2 stalks celery chopped
• 1 handful parsley chopped, for garnish
• 2 sprigs thyme fresh
• 1 lemon lemon for a splash at the end
• to taste salt and pepper
• Optional amount noodles or rice add near the end for a heartier soup

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. Turn the heat to medium and bring to a gentle simmer, letting the chicken cook slowly for about 10 minutes while skimming off any foam that rises to the surface.
   
2. Add diced onions and carrots to the pot. Sauté for about 5 minutes until the vegetables soften and their aroma turns sweet, with gentle bubbling around the edges.
   
3. Drop in chopped celery and sprigs of thyme. Continue simmering uncovered on low heat, maintaining a gentle simmer for 1.5 to 2 hours, skimming occasionally to keep the broth clear and pristine.
   
4. Once the chicken is tender and falling apart, carefully remove it from the broth. Set aside to cool slightly, then strip the meat from the bones into bite-sized pieces.
5. Pour the broth through a fine-mesh strainer into another pot to remove any remaining impurities. Return the clear broth to the stove and bring to a gentle simmer.
6. Add the chopped chicken back into the broth, along with a squeeze of lemon for brightness. Taste and season with salt and pepper as needed.
7. If you’re using noodles or rice, add them now and cook until tender, about 10 minutes for noodles or as directed for rice.
8. Once everything is heated through and the flavors meld, ladle the soup into bowls. Garnish with fresh parsley and a final squeeze of lemon for a bright finish.

Notes

For a clearer broth, make sure to skim regularly during simmering. Adjust seasoning at the end for perfect flavor. Customize with greens, chili, or lemon to suit your taste.

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 comforting chicken soup is made by slow simmering chicken bones, vegetables, and herbs to develop a rich, clear broth. The tender chicken meat is added back in at the end, resulting in a nourishing, flavorful bowl with a bright, aromatic finish. It’s a warm, rustic dish that can be customized with greens, spices, or lemon for extra brightness.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Servings: 6

Course: Main Course

Cuisine: Homemade

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 whole chicken (preferably bone-in) preferably organic or fresh
• 1 large onion diced
• 2 large carrots sliced into rounds
• 2 stalks celery chopped
• a handful fresh parsley chopped, for garnish and flavor
• 2 sprigs fresh thyme or 1 teaspoon dried thyme
• 1 lemon lemon for squeezing at the end
• to taste salt and pepper for seasoning
• Optional noodles or rice for serving

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. Bring to a gentle simmer over medium heat, skimming off any foam that rises to the surface for the first 15 minutes.
   
2. Add the diced onion, sliced carrots, chopped celery, fresh thyme sprigs, and a pinch of salt. Stir gently and let everything simmer uncovered on low heat for about 1.5 to 2 hours, until the chicken is tender and falling apart.
   
3. Carefully remove the chicken from the broth and set aside to cool slightly. Strain the broth through a fine-mesh strainer into another pot, discarding the solids. Return the clear broth to the stove and keep it at a gentle simmer.
   
4. While the broth simmers, pick the tender meat off the chicken bones, shredding it into bite-sized pieces. Discard the bones and skin.
5. Add the shredded chicken back into the simmering broth, along with the chopped parsley and a squeeze of lemon juice. Taste and adjust seasoning with salt and pepper as needed.
6. If desired, cook noodles or rice separately according to package instructions and add to each bowl when serving for a heartier meal.
7. Serve the hot soup garnished with additional fresh herbs and a wedge of lemon for brightness. Enjoy the comforting aroma and tender, flavorful broth.

Chicken soup feels like a quiet ritual, especially when made from scratch. It’s a way to turn humble ingredients into something nourishing and full of history. No matter how many times I make it, each batch feels like a small victory.

Why I Keep Coming Back to This Chicken Soup

This soup reminds me of childhood kitchens, of simple days and shared stories. It’s a pot I turn to when I need comfort that’s honest and unpretentious. The slow simmer teaches patience, and every bowl feels like a small act of love.

Breaking Down the Ingredients

• Chicken bones: I use leftover carcasses or wings—lots of flavor and marrow. Swap in turkey bones when in season.: They form the backbone of the broth, releasing rich gelatin and deep flavor.
• Carrots: I prefer organic, sweet carrots, sliced unevenly for rustic charm. Use parsnips for a sweeter, earthier touch.: They add a natural sweetness and color to the broth.
• Celery: Juicy, fresh celery leaves give a grassy brightness. Dried celery seed can substitute in a pinch.: It adds a fresh, aromatic note that balances richness.
• Onions: Yellow onions bring sweetness; red onions add a slight bite. Shallots can add a milder, nuanced flavor.: They form the aromatic base that makes the broth smell inviting.
• Herbs: Bay leaves, thyme, and parsley—fresh if possible. Dried herbs work, but fresh makes a noticeable difference.: They infuse the broth with fragrant, earthy tones.
• Lemon: A squeeze at the end brightens everything. Lime can add a different citrus punch.: It lifts the broth, giving it a fresh, zingy finish.

Tools and Equipment for a Perfect Chicken Soup

• Large stockpot: To simmer bones and vegetables evenly.
• Strainer: To clear out bones and veggie chunks, leaving a pristine broth.
• Sharp chef’s knife: To chop vegetables uniformly and quickly.
• Ladle: To serve the broth without disturbing the solids.
• Tongs: To handle hot chicken pieces safely.

Step-by-Step to a Soulful Chicken Soup

Step 1: Start by gathering bones—chicken carcasses or leftover wings—to build a rich, deep base. Simmer them low and slow for at least 2 hours, letting the marrow release its secrets.

Step 2: While the broth bubbles, prep your vegetables—carrots, celery, onion—cutting them into uneven chunks for rustic charm. Toss these into the pot after the first hour, so they soften but keep some bite.

Step 3: Once the stock smells deeply savory—like a warm hug—strain out the bones and veggies, leaving behind a clear, golden liquid. Taste and adjust salt, maybe a dash of lemon for brightness.

Step 4: Add shredded chicken (preferably leftover roasted or poached). Let it simmer gently for another 10 minutes, until everything is tender and flavors meld. Serve hot, with crusty bread or a sprinkle of fresh herbs.

Cooking Checkpoints and Tips for Success

• Broth should be clear, not cloudy—skimming foam helps with clarity.
• Vegetables should hold some texture, not turn to mush—keep an eye on timing.
• Chicken should be shredded easily, with no pink remaining—use a thermometer if unsure.
• Taste as you go—adjust salt and acidity to balance the flavors.

Common Mistakes and How to Fix Them

• Forget to skim foam during simmering.? Skim foam regularly to keep broth clear.
• Overcooking veggies into a pulp.? Cook vegetables gently to avoid mush.
• Adding too much salt too early.? Taste and adjust seasoning at the end.
• Serving undercooked chicken.? Ensure chicken is cooked thoroughly.

Hearty Homemade Chicken Soup

This chicken soup combines slow-simmered bones with fresh vegetables and herbs to create a nourishing, clear broth with tender shredded chicken. The process involves building flavor through gentle simmering, straining, and final seasoning, resulting in a comforting bowl with a vibrant aroma and rustic appearance.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 6

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs chicken bones (carcasses or wings) preferably with marrow for richness
• 2 large carrots organic or sweet carrots, sliced unevenly
• 3 stalks celery including leaves for brightness
• 1 large yellow onion roughly chopped
• 2 bay leaves bay leaves fresh if possible
• 1 tsp thyme dried or fresh
• 1/2 cup fresh parsley chopped, for addition at the end
• 1 whole lemon for squeezing at the end
• to taste salt for seasoning
• to taste black pepper freshly ground
• 1 lb cooked chicken, shredded preferably leftover roasted or poached

Equipment

• Large stockpot
• Strainer
• Sharp chef’s knife
• Ladle
• Tongs

Method

 

1. Place the chicken bones in a large stockpot and cover with cold water. Bring to a gentle simmer and cook for at least 2 hours, skimming off any foam that rises to the surface to keep the broth clear.
   
2. While the broth simmers, chop the carrots into uneven chunks and roughly dice the onion. Prepare the celery by slicing it into thick pieces, including some leaves for extra brightness.
   
3. After the broth has simmered for 2 hours, use tongs to carefully remove and discard the bones, leaving a rich, golden liquid behind. Strain the broth through a fine strainer into a clean pot to remove any remaining solids.
   
4. Add the chopped vegetables—carrots, celery, and onion—to the strained broth. Bring the mixture back to a gentle simmer and cook for about 30 minutes, until the vegetables soften but retain some texture.
   
5. Meanwhile, shred the cooked chicken into bite-sized pieces using your hands or forks. Once the vegetables are tender, stir in the shredded chicken and simmer gently for another 10 minutes to meld the flavors.
   
6. Remove the broth from heat and squeeze fresh lemon juice into the pot to brighten the flavor. Add chopped parsley, then season with salt and freshly ground black pepper to taste.
   
7. Taste the broth and adjust the seasoning, ensuring a balance of savory, bright, and fresh notes. Ladle the hot soup into bowls, garnishing with extra herbs if desired. Serve with crusty bread for a complete meal.

Notes

For a clearer broth, skim foam regularly during simmering. Feel free to add other vegetables like parsnips or leeks for variation. Using fresh herbs at the end enhances the aroma and flavor.

Chicken soup feels like a quiet ritual, especially when made from scratch. It’s a way to turn humble ingredients into something nourishing and full of history. No matter how many times I make it, each batch feels like a small victory.

Why I Keep Coming Back to This Chicken Soup

This soup reminds me of childhood kitchens, of simple days and shared stories. It’s a pot I turn to when I need comfort that’s honest and unpretentious. The slow simmer teaches patience, and every bowl feels like a small act of love.

Breaking Down the Ingredients

• Chicken bones: I use leftover carcasses or wings—lots of flavor and marrow. Swap in turkey bones when in season.: They form the backbone of the broth, releasing rich gelatin and deep flavor.
• Carrots: I prefer organic, sweet carrots, sliced unevenly for rustic charm. Use parsnips for a sweeter, earthier touch.: They add a natural sweetness and color to the broth.
• Celery: Juicy, fresh celery leaves give a grassy brightness. Dried celery seed can substitute in a pinch.: It adds a fresh, aromatic note that balances richness.
• Onions: Yellow onions bring sweetness; red onions add a slight bite. Shallots can add a milder, nuanced flavor.: They form the aromatic base that makes the broth smell inviting.
• Herbs: Bay leaves, thyme, and parsley—fresh if possible. Dried herbs work, but fresh makes a noticeable difference.: They infuse the broth with fragrant, earthy tones.
• Lemon: A squeeze at the end brightens everything. Lime can add a different citrus punch.: It lifts the broth, giving it a fresh, zingy finish.

Tools and Equipment for a Perfect Chicken Soup

• Large stockpot: To simmer bones and vegetables evenly.
• Strainer: To clear out bones and veggie chunks, leaving a pristine broth.
• Sharp chef’s knife: To chop vegetables uniformly and quickly.
• Ladle: To serve the broth without disturbing the solids.
• Tongs: To handle hot chicken pieces safely.

Step-by-Step to a Soulful Chicken Soup

Step 1: Start by gathering bones—chicken carcasses or leftover wings—to build a rich, deep base. Simmer them low and slow for at least 2 hours, letting the marrow release its secrets.

Step 2: While the broth bubbles, prep your vegetables—carrots, celery, onion—cutting them into uneven chunks for rustic charm. Toss these into the pot after the first hour, so they soften but keep some bite.

Step 3: Once the stock smells deeply savory—like a warm hug—strain out the bones and veggies, leaving behind a clear, golden liquid. Taste and adjust salt, maybe a dash of lemon for brightness.

Step 4: Add shredded chicken (preferably leftover roasted or poached). Let it simmer gently for another 10 minutes, until everything is tender and flavors meld. Serve hot, with crusty bread or a sprinkle of fresh herbs.

Cooking Checkpoints and Tips for Success

• Broth should be clear, not cloudy—skimming foam helps with clarity.
• Vegetables should hold some texture, not turn to mush—keep an eye on timing.
• Chicken should be shredded easily, with no pink remaining—use a thermometer if unsure.
• Taste as you go—adjust salt and acidity to balance the flavors.

Common Mistakes and How to Fix Them

• Forget to skim foam during simmering.? Skim foam regularly to keep broth clear.
• Overcooking veggies into a pulp.? Cook vegetables gently to avoid mush.
• Adding too much salt too early.? Taste and adjust seasoning at the end.
• Serving undercooked chicken.? Ensure chicken is cooked thoroughly.

Homemade Chicken Soup

This chicken soup is made by simmering bones, vegetables, and herbs to create a clear, golden broth filled with tender shredded chicken. The process involves slow simmering, straining, and gentle reheating to develop rich flavors and comforting textures. The final dish is rustic, nourishing, and brimming with aromatic goodness, perfect for cozy moments.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds chicken bones leftover carcasses or wings
• 3 large carrots preferably organic, sliced unevenly
• 2 stalks celery including leaves for brightness
• 1 large yellow onion diced
• 2 bay leaves bay leaves
• 1 teaspoon thyme fresh or dried
• 1/4 cup parsley chopped, for garnish
• 1 lemon lemon for squeezing at the end
• to taste salt and pepper
• 2 cups cooked chicken shredded, cooked leftover or fresh

Equipment

• Large stockpot
• Strainer
• Sharp chef’s knife
• Ladle
• Tongs

Method

 

1. Place the chicken bones in a large stockpot and cover with cold water. Bring to a gentle simmer over medium-low heat, skimming off any foam that rises to the surface. Let it simmer slowly for at least 2 hours; this deepens the flavor and releases gelatin, making the broth rich and silky.
   
2. While the broth simmers, peel and chop the carrots into uneven chunks, and dice the onion. Slice the celery stalks, including some leaves for brightness. These vegetables will add flavor and color to the broth.
   
3. After the broth has simmered for 2 hours, turn off the heat and carefully strain out the bones, vegetables, and any solids. Pour the clear broth back into the pot, discarding the solids. This step ensures a pristine, golden liquid.
   
4. Bring the strained broth back to a gentle simmer. Add the chopped carrots, celery, and diced onion. Let them cook for about 20-25 minutes until they are tender but still hold some texture, filling your kitchen with a savory aroma.
   
5. Stir in the bay leaves and thyme, allowing the herbs to infuse the broth with fragrant, earthy notes. Continue simmering for another 10 minutes, letting the flavors meld beautifully.
   
6. Remove the bay leaves and taste the broth, adjusting seasoning with salt and pepper as needed. Squeeze fresh lemon juice into the pot to brighten the flavors and add a zingy finish.
   
7. Add the shredded cooked chicken to the pot, allowing it to warm through gently for about 10 minutes. This will bring hearty, tender chunks of chicken into the flavorful broth.
8. Serve the soup hot, garnished with chopped parsley for freshness. Pair it with crusty bread or enjoy it on its own for a comforting, rustic meal.

Notes

For extra richness, add a splash of olive oil or a poached egg on top. Use leftover roast chicken for convenience, or cook fresh chicken breasts or thighs if preferred.