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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.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
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.