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Homemade Chicken Soup

This chicken soup is made by simmering bones, vegetables, and herbs to create a clear, golden broth filled with tender shredded chicken. The process involves slow simmering, straining, and gentle reheating to develop rich flavors and comforting textures. The final dish is rustic, nourishing, and brimming with aromatic goodness, perfect for cozy moments.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds chicken bones leftover carcasses or wings
  • 3 large carrots preferably organic, sliced unevenly
  • 2 stalks celery including leaves for brightness
  • 1 large yellow onion diced
  • 2 bay leaves bay leaves
  • 1 teaspoon thyme fresh or dried
  • 1/4 cup parsley chopped, for garnish
  • 1 lemon lemon for squeezing at the end
  • to taste salt and pepper
  • 2 cups cooked chicken shredded, cooked leftover or fresh

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 over medium-low heat, skimming off any foam that rises to the surface. Let it simmer slowly for at least 2 hours; this deepens the flavor and releases gelatin, making the broth rich and silky.
  2. While the broth simmers, peel and chop the carrots into uneven chunks, and dice the onion. Slice the celery stalks, including some leaves for brightness. These vegetables will add flavor and color to the broth.
  3. After the broth has simmered for 2 hours, turn off the heat and carefully strain out the bones, vegetables, and any solids. Pour the clear broth back into the pot, discarding the solids. This step ensures a pristine, golden liquid.
  4. Bring the strained broth back to a gentle simmer. Add the chopped carrots, celery, and diced onion. Let them cook for about 20-25 minutes until they are tender but still hold some texture, filling your kitchen with a savory aroma.
  5. Stir in the bay leaves and thyme, allowing the herbs to infuse the broth with fragrant, earthy notes. Continue simmering for another 10 minutes, letting the flavors meld beautifully.
  6. Remove the bay leaves and taste the broth, adjusting seasoning with salt and pepper as needed. Squeeze fresh lemon juice into the pot to brighten the flavors and add a zingy finish.
  7. Add the shredded cooked chicken to the pot, allowing it to warm through gently for about 10 minutes. This will bring hearty, tender chunks of chicken into the flavorful broth.
  8. Serve the soup hot, garnished with chopped parsley for freshness. Pair it with crusty bread or enjoy it on its own for a comforting, rustic meal.

Notes

For extra richness, add a splash of olive oil or a poached egg on top. Use leftover roast chicken for convenience, or cook fresh chicken breasts or thighs if preferred.