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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
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
  

  • 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.