Chicken soup has always been my go-to when I need a reset. But this version is about more than just comfort—it’s about healing, both physically and mentally. I’ve learned that slow, unhurried cooking makes the broth richer and the chicken more tender, almost melting in the mouth.
It’s a simple act, really—boiling bones, letting flavors mingle—yet it feels like a ritual of care. In these busy days, I turn to this soup not just for nourishment but for a moment to pause, breathe, and reconnect with gentle warmth.
Why I Keep Coming Back to This Soup
It’s a gentle reminder that simple ingredients, combined with patience, create something healing. No matter how chaotic life gets, this broth grounds me. It’s a recipe I turn to when I need to reset—full of warmth, familiarity, and a quiet sense of care.
Breaking Down the Healing Power of Each Ingredient
- Whole chicken or bone-in thighs: Provides rich, gelatinous broth and tender meat; opt for organic if possible.
- Onions: Add sweetness and depth; their aromatic fumes soothe nasal passages.
- Carrots: Bring a subtle sweetness and vibrant color; if overcooked, turn mushy—add later.
- Celery stalks: Offer a fresh, slightly peppery note; replace with fennel if unavailable.
- Garlic cloves: Boost immune properties and aroma; roast garlic first for smoky undertone.
- Fresh herbs (parsley, thyme): Brighten the broth; dry herbs work but lack the fresh pop.
- Lemon juice: Brightens flavors and adds a zing; skip if you prefer a milder broth.
Tools & Equipment for a Healing Chicken Soup
- Large heavy-bottomed pot: For even heat distribution and slow simmer.
- Skimmer or slotted spoon: To remove foam and impurities from broth surface.
- Sharp knife: To prep vegetables and chicken.
- Cutting board: Provide a stable surface for chopping.
- Ladle: To serve the broth and check for doneness.
Step-by-Step Guide to Making Healing Chicken Soup
Step 1: Start by gathering your ingredients. Use a large, heavy-bottomed pot for even heat.
Step 2: Bring the chicken, water, and aromatics to a gentle simmer on medium heat, around 85°C (185°F).
Step 3: Skim off any foam that rises to the surface in the first few minutes.
Step 4: Reduce heat to low and let it simmer gently for 1.5 hours, uncovered, to develop flavor.
Cooking Checkpoints & Tips to Keep in Mind
- Foam should be skimmed off early; it’s a sign of impurities and keeps broth clear.
- Broth should be gently simmered, not boiling vigorously, to keep the chicken tender.
- Meat should be falling off the bones when it’s done; test with a fork.
- Broth should be rich and slightly oily on top, but not greasy.
Common Mistakes & How to Fix Them
- Neglecting foam removal.? Skim foam early to keep broth clear. If foam isn’t removed, broth turns cloudy.
- Overly vigorous boiling.? Maintain gentle simmer, not a rolling boil. If boiling hard, broth becomes cloudy and chicken tough.
- Chicken floating above the liquid.? Ensure chicken is fully submerged. If not, broth may cook unevenly.
- Over-salting early.? Don’t forget to taste and adjust salt at the end. If bland, it needs more seasoning.
Healing Chicken Soup
Ingredients
Equipment
Method
- Place the whole chicken or bone-in thighs into a large heavy-bottomed pot and cover with cold water, about 8 cups. Bring to a gentle simmer over medium heat, allowing the water to bubble softly.
- As the broth begins to simmer, skim off any foam or impurities that rise to the surface with a skimmer or slotted spoon. This keeps the broth clear and clean-tasting.
- Add the quartered onions, sliced carrots, sliced celery, smashed garlic cloves, parsley, and thyme sprigs into the pot. Reduce heat to low so the broth simmers gently.
- Let the broth simmer uncovered for about 1.5 hours, maintaining a gentle, steady heat. The chicken should become tender and start to fall off the bone, and the flavors will meld beautifully.
- Check the broth occasionally and skim off any foam to keep it clear. Test the chicken by pulling at the meat; it should be tender and easily fall apart.
- Remove the chicken from the broth carefully and set aside to cool slightly. Strain the broth through a fine sieve into another pot or large bowl, discarding the vegetables and herbs.
- Once the chicken is cool enough to handle, shred the meat into bite-sized pieces, discarding the bones and skin.
- Return the strained broth to a clean pot and bring it to a gentle simmer. Add the shredded chicken back into the broth, along with chopped fresh parsley and a squeeze of lemon juice if desired. Season with salt and pepper to taste.
- Simmer for another 10 minutes to allow flavors to meld. Taste and adjust salt, pepper, or lemon juice as needed.
- Serve the healing chicken soup hot, garnished with additional parsley if you like. Enjoy the warm, nourishing broth with tender chicken and fragrant herbs.
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