classic chicken soup recipe

Chicken soup is often seen as a comfort food, but I’ve come to realize it’s also a craft. It’s about patience, layering flavors, and understanding that the best broth takes time. This recipe is my quiet rebellion against rushed, store-bought versions—because good soup demands respect.

Why This Chicken Soup Keeps Calling Me Back

It’s simple, honest, and deeply satisfying. When life feels chaotic, this soup offers a moment of calm. The aroma alone is enough to slow down a busy day. Plus, I love how flexible it is—add noodles, rice, or keep it clean and clear. It’s a blank canvas for comfort.

Inside the Bowl: Ingredient Breakdown

• Whole chicken or chicken parts: The soul of the soup. Use a whole bird for richer flavor, or parts if you want quicker prep.
• Onion: Adds sweetness and depth. No need to peel, just rinse—peels help flavor the broth.
• Carrots: Bring a gentle sweetness and color. Slice thick for longer cook time.
• Celery stalks: Offers a fresh, slightly bitter note. Slice for even cooking.
• Fresh herbs (thyme, parsley, bay leaves): Impart aroma and complexity. Tie herbs in a bundle for easy removal.
• Lemon juice: Brightens everything up, a splash at the end lifts the broth.
• Salt and pepper: Season gradually—adjust as needed for depth and balance.

Tools of the Trade for a Rich Chicken Broth

• Large stockpot: Houses the ingredients and allows gentle simmering.
• Skimmer or slotted spoon: Removes foam and impurities for a clearer broth.
• Fine-mesh strainer: Strains the broth for clarity.
• Sharp knife: Prepares chicken and vegetables with precision.
• Cutting board: Keeps your workspace tidy and safe.

Steps to a Soul-Warming Pot of Chicken Soup

Step 1: Start by gathering a whole chicken or chicken parts—whatever you have. Rinse and pat dry.

Step 2: In a large pot, add the chicken, a whole onion (no peeling needed), carrots, celery, and a bunch of herbs—thyme, parsley, bay leaves.

Step 3: Cover everything with cold water—about 3 liters for a standard pot—and bring to a gentle simmer over medium heat.

Step 4: Skim off any foam that rises to the surface in the first 15 minutes, then reduce heat to low so it barely bubbles.

Step 5: Cook gently for about 1.5 to 2 hours, until the chicken is tender and the broth is rich and clear.

Step 6: Remove the chicken, strain the broth, and discard the vegetables and herbs—unless you want to mash the carrots into the soup.

Step 7: Shred the chicken, discarding the skin and bones. Return the meat to the broth.

Step 8: Add salt, pepper, and lemon juice to taste, then serve hot with fresh bread.

Cooking Checkpoints & Tips for Perfect Chicken Soup

• Broth should be clear, not cloudy—skimming foam early helps achieve this.
• Chicken is tender when it easily pulls apart—test with a fork after 1.5 hours.
• Vegetables should be soft but not mushy—add carrots and celery in the first hour.
• Season gradually—add salt and acid near the end to balance flavors.

Common Mistakes and How to Fix Them

• Not skimming foam, leading to a murky broth.? Skimming foam early helps keep broth clear, avoid cloudy soup.
• Boiling vigorously, toughening the meat.? Cook chicken gently—boiling too hard makes it tough.
• Over-salting early, making broth too salty.? Add salt and lemon at the end to balance flavors.
• Adding all ingredients at once, resulting in overcooked veggies.? Overcooking vegetables can turn them mushy—add later if needed.

Homemade Chicken Soup

This chicken soup is made by gently simmering a whole chicken or parts with vegetables and herbs to create a clear, flavorful broth. The cooked chicken is shredded and returned to the broth, resulting in a comforting, hearty dish with tender meat and aromatic depth. It’s versatile enough to serve as a simple clear soup or with added noodles or rice for extra substance.

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: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 kg whole chicken or chicken parts rinsed and patted dry
• 1 large onion no peeling needed, rinse before adding
• 2 large carrots sliced thick
• 2 stalks celery sliced
• 3 sprigs fresh thyme tied in a bundle
• 1 handful fresh parsley tied with thyme
• 2 bay leaves bay leaves
• to taste salt add gradually near the end
• to taste black pepper freshly ground, add gradually
• 1 tablespoon lemon juice brightens the broth, add at the end

Equipment

• Large stockpot
• Skimmer or slotted spoon
• Fine-mesh strainer
• Sharp knife
• Cutting board

Method

 

1. Place the rinsed chicken or chicken parts into a large stockpot and cover with cold water, about 3 liters.
   
2. Add the whole onion (no need to peel), sliced carrots, sliced celery, tied herbs (thyme, parsley, bay leaves) into the pot.
   
3. Bring the water to a gentle simmer over medium heat, listening for a steady, soft bubbling.
   
4. Skim off any foam that rises to the surface with a slotted spoon, especially in the first 15 minutes, to keep the broth clear.
   
5. Reduce the heat to low so the broth barely bubbles and let it simmer gently for about 1.5 to 2 hours, until the chicken is tender and the broth is flavorful and clear.
   
6. Remove the chicken from the broth and set aside to cool slightly.
   
7. Strain the broth through a fine-mesh strainer into another pot or large bowl, discarding the vegetables and herb bundle.
8. While the broth is still warm, shred the chicken meat, discarding the skin and bones.
9. Return the shredded chicken to the strained broth and warm it gently over low heat.
10. Season the soup gradually with salt and freshly ground black pepper, tasting as you go.
11. Just before serving, stir in lemon juice to brighten the flavors.
12. Serve hot, optionally with bread or noodles for a heartier meal, and enjoy the comforting aroma and tender, flavorful chicken.

Notes

For a clearer broth, skim foam early and simmer gently. Adjust seasoning at the end with salt, pepper, and lemon juice for perfect flavor balance.