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Homemade Chicken Soup

This chicken soup is built on a slow simmer of bones, vegetables, and herbs, resulting in a clear, flavorful broth with tender chicken meat. The process involves gentle boiling and skimming to achieve a pristine, comforting dish with a nourishing texture. It’s customizable with greens, lemon, or noodles for added warmth and heartiness.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4
Course: Main Course
Cuisine: Homemade
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken (preferably bone-in) preferably free-range or organic
  • 2 medium onions peeled and diced
  • 2 large carrots peeled and chopped
  • 2 stalks celery chopped
  • 2 tablespoons fresh parsley chopped
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • 1 lemon or 2 tablespoons lemon juice or vinegar to add brightness at the end
  • to taste salt and pepper for seasoning
  • Optional optional noodles or rice for a heartier soup, add near the end

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, about 8 cups. Bring to a gentle simmer over medium heat, and skim off any foam that rises to the surface. This helps keep the broth clear and pure.
  2. While the chicken begins to simmer, chop the onions, carrots, and celery into bite-sized pieces. Set aside.
  3. In a separate pan, sauté the diced onions and carrots in a splash of oil over medium heat until they soften and start to smell sweet, about 5 minutes.
  4. Add the sautéed vegetables to the simmering chicken broth along with the chopped celery, parsley, and thyme sprigs. Lower the heat to maintain a gentle simmer and cook uncovered for about 1.5 to 2 hours, skimming occasionally to keep the broth clear.
  5. Once the chicken is tender and falling apart, remove it from the pot and set aside to cool slightly. Strain the broth through a fine-mesh strainer into another pot or bowl to remove any remaining impurities and small bones.
  6. While the broth is still warm, pick the meat off the bones and shred it into bite-sized pieces. Return the shredded chicken to the strained broth.
  7. Taste the broth and adjust seasoning with salt, pepper, and a squeeze of lemon or vinegar for brightness. If adding noodles or rice, stir them in now and cook until tender, about 10 minutes for noodles or 15 for rice.
  8. Once everything is heated through and seasoned to your liking, ladle the hot soup into bowls. Garnish with additional fresh herbs if desired, and serve immediately.

Notes

Skimming regularly during simmering helps keep the broth clear. Use fresh chicken for the best flavor. Feel free to customize with greens, chili, or lemon at the end for different flavor profiles.