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 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.

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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.