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Homemade Chicken Soup

This chicken soup is made by gently simmering a whole chicken or parts with vegetables and herbs to create a clear, flavorful broth. The cooked chicken is shredded and returned to the broth, resulting in a comforting, hearty dish with tender meat and aromatic depth. It’s versatile enough to serve as a simple clear soup or with added noodles or rice for extra substance.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 kg whole chicken or chicken parts rinsed and patted dry
  • 1 large onion no peeling needed, rinse before adding
  • 2 large carrots sliced thick
  • 2 stalks celery sliced
  • 3 sprigs fresh thyme tied in a bundle
  • 1 handful fresh parsley tied with thyme
  • 2 bay leaves bay leaves
  • to taste salt add gradually near the end
  • to taste black pepper freshly ground, add gradually
  • 1 tablespoon lemon juice brightens the broth, add at the end

Equipment

  • Large stockpot
  • Skimmer or slotted spoon
  • Fine-mesh strainer
  • Sharp knife
  • Cutting board

Method
 

  1. Place the rinsed chicken or chicken parts into a large stockpot and cover with cold water, about 3 liters.
  2. Add the whole onion (no need to peel), sliced carrots, sliced celery, tied herbs (thyme, parsley, bay leaves) into the pot.
  3. Bring the water to a gentle simmer over medium heat, listening for a steady, soft bubbling.
  4. Skim off any foam that rises to the surface with a slotted spoon, especially in the first 15 minutes, to keep the broth clear.
  5. Reduce the heat to low so the broth barely bubbles and let it simmer gently for about 1.5 to 2 hours, until the chicken is tender and the broth is flavorful and clear.
  6. Remove the chicken from the broth and set aside to cool slightly.
  7. Strain the broth through a fine-mesh strainer into another pot or large bowl, discarding the vegetables and herb bundle.
  8. While the broth is still warm, shred the chicken meat, discarding the skin and bones.
  9. Return the shredded chicken to the strained broth and warm it gently over low heat.
  10. Season the soup gradually with salt and freshly ground black pepper, tasting as you go.
  11. Just before serving, stir in lemon juice to brighten the flavors.
  12. Serve hot, optionally with bread or noodles for a heartier meal, and enjoy the comforting aroma and tender, flavorful chicken.

Notes

For a clearer broth, skim foam early and simmer gently. Adjust seasoning at the end with salt, pepper, and lemon juice for perfect flavor balance.