classic chicken soup recipe

This isn’t about a perfect, pristine broth. It’s about the process—tending a simmer, skimming off foam, and building flavor slowly. It’s a recipe rooted in the messy, beautiful act of making something nourishing from scratch, driven by what’s in the fridge and a bit of patience.

Why This Chicken Soup Will Keep Calling You Back

It’s a recipe that adapts with what’s in your kitchen, forgiving and forgiving again. The slow simmer unlocks layers of flavor, making each bowl a small victory. Plus, that smell of simmering chicken and vegetables fills the house with comfort, pulling you back every time.

Breaking Down the Main Players in Your Chicken Soup

• Chicken bones and carcass: Gives the broth richness and depth—don’t skip this step.
• Onions: Builds sweetness and aroma; caramelize slightly for more flavor.
• Carrots: Adds sweetness and color; go for organic if possible.
• Celery: Provides a fresh, slightly peppery note—crucial for balance.
• Lemon: Brightens the broth with a zing—skip if you prefer a softer finish.
• Fresh herbs (parsley, thyme): Add at the end for a vibrant, herbal lift.
• Olive oil: A drizzle at the end enhances flavor—use a good one.

Tools of the Trade for a Rich Chicken Soup

• Large stockpot: To hold all ingredients and allow a gentle simmer.
• Fine sieve or chinois: To strain the broth for clarity and smoothness.
• Sharp knife: Chopping vegetables and chicken.
• Cutting board: Prep workspace for ingredients.
• Ladle: Serving the hot broth and removing foam.

Step-by-Step Guide to Making Chicken Soup from Scratch

Step 1: Start by rinsing the chicken bones and carcass under cold water. Place them in a large stockpot.

Step 2: Add enough cold water to cover everything by a few inches. Bring to a gentle simmer over medium heat, about 90°C (194°F).

Step 3: Skim off any foam that rises to the surface in the first 15 minutes. This keeps the broth clear and clean.

Step 4: Add roughly chopped onions, carrots, and celery. Let everything simmer gently for at least 2 hours, uncovered.

Step 5: Check occasionally, and add more water if needed. The broth should be rich, fragrant, and slightly gelatinous when done.

Step 6: Strain the broth through a fine sieve into another pot or large bowl. Discard the solids.

Step 7: Adjust the seasoning with salt and pepper. Taste and tweak accordingly.

Step 8: Add shredded cooked chicken, chopped fresh herbs, and a squeeze of lemon for brightness.

Step 9: Serve hot, garnished with more herbs and a dash of good olive oil.

Cooking Checkpoints & Tips to Perfect Your Soup

• Broth: Look for a clear, golden liquid with a rich aroma. It should jiggle slightly when cooled.
• Vegetables: They should be tender but not mushy—test with a fork.
• Chicken: It should shred easily without resistance, and no pink bits remain.
• Taste as you go: Adjust salt and seasonings before serving, not after.

Common Mistakes & How to Fix Them

• Not skimming foam, resulting in cloudy broth.? Skim foam often to keep broth clear and fresh-tasting.
• Over-salting at the end, making broth too salty.? Add salt in stages to build depth.
• Vegetables turning to mush or losing flavor.? Cook vegetables gently, avoid boiling rapidly.
• Adding dried herbs too early, losing their aroma.? Use fresh herbs added at the end for brightness.

Homemade Chicken Soup

This chicken soup is built on a slow-simmered broth crafted from chicken bones, vegetables, and herbs, resulting in a nourishing, comforting dish. The process involves skimming foam to keep the broth clear and adding fresh ingredients at the end for brightness. The final soup has a rich, golden broth with tender vegetables and shredded chicken, topped with fresh herbs and a drizzle of olive oil.

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Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 kg chicken bones and carcass preferably with some meat attached
• 2 pcs onions roughly chopped
• 3 carrots carrots peeled and chopped
• 3 stalks celery chopped
• 1 lemon lemon for juice, optional
• a handful fresh parsley chopped, for garnish
• 2 tsp fresh thyme chopped, added at the end
• 2 tbsp olive oil for finishing
• 2 cups cooked chicken shredded, from cooked chicken

Equipment

• Large stockpot
• Fine sieve or chinois
• sharp knife
• Cutting board
• Ladle

Method

 

1. Place the chicken bones and carcass in a large stockpot and cover with cold water. Bring to a gentle simmer over medium heat, allowing the water to bubble softly.
   
2. Skim off any foam that rises to the surface during the first 15 minutes to keep the broth clear and clean in flavor.
3. Add the chopped onions, carrots, and celery to the pot. Continue simmering gently for at least two hours, uncovered, allowing the flavors to deepen and the broth to become rich.
4. Occasionally check the broth, adding more water if necessary to keep the ingredients submerged. The broth should develop a fragrant aroma and a slightly gelatinous texture when done.
5. Strain the broth through a fine sieve or chinois into a clean pot or bowl, discarding the solids. You should be left with a clear, golden liquid.
6. Season the broth with salt and pepper to taste, adjusting slowly to build a balanced depth of flavor.
7. Add the shredded cooked chicken to the hot broth, and stir in the chopped fresh thyme for a herbal lift.
8. Squeeze fresh lemon juice into the soup for brightness, then stir in chopped parsley just before serving.
9. Drizzle a good-quality olive oil over each bowl just before serving to add richness and shine.
10. Serve the soup hot, garnished with additional herbs and a slice of lemon if desired, enjoying the comforting aroma and tender ingredients.