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 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.

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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.