This homemade chicken soup isn’t about quick fixes or shortcuts. It’s about slow, honest cooking—letting the ingredients reveal their true flavors. I love how the house fills with a smoky, savory aroma as the broth simmers, promising comfort in every spoonful. It’s not fancy, but it’s honest, warming, and always a hit.
Why This Soup Keeps Calling Me Back
Its slow-simmered depth and homey aroma make every bowl feel like a warm hug. No matter how busy or chaotic the day, it’s a simple reminder that good things take time—and patience. Plus, it’s endlessly customizable, which keeps it fresh and interesting season after season.
Breaking Down the Key Ingredients
- Chicken thighs or breasts: Rich in flavor and juicy, they become tender after slow cooking. Swap with turkey if needed.
- Carrots: Add sweetness and color, their vibrant flavor balances the savory broth.
- Celery: For depth and a fresh, slightly peppery note—use good quality stalks.
- Onions: Builds sweetness and umami—go for yellow onions for richer flavor.
- Herbs (parsley, thyme): Layered aroma—fresh herbs bring brightness, dried are fine if fresh isn’t available.
- Salt & pepper: Essential for seasoning, taste as you go to avoid over-salting.
- Lemon (optional): A squeeze of lemon brightens everything—use just before serving.
Tools of the Trade for a Good Soup
- Large heavy-bottomed pot: To gently simmer the broth without scorching.
- Sharp knife: For chopping vegetables and shredding chicken.
- Wooden spoon or ladle: To stir and serve the soup.
- Skimmer or slotted spoon: To remove foam and impurities during simmering.
- Measuring spoons: To season precisely.
The Art of Slow-Simmered Simplicity
Step 1: Start by gathering your ingredients and prepping your workspace. A clear counter with all your tools ready makes everything smoother.
Step 2: In a large pot, heat a splash of oil over medium heat. Sauté onions, carrots, and celery until they soften and smell sweet—about 8 minutes.
Step 3: Add the chicken pieces, cover with water, and bring to a gentle simmer. Skim any foam that rises to keep the broth clear.
Step 4: Reduce heat to low, add herbs, and let it simmer slowly for at least 1.5 hours. The longer it simmers, the more the flavors deepen and meld.
Step 5: Once the chicken is tender and falling apart, remove it, shred it, and return it to the pot. Season to taste with salt and pepper.
Step 6: Let the soup rest for about 10 minutes before serving. It thickens slightly—perfect for spooning into bowls.
Step 7: Check for doneness: the chicken should be cooked through, the broth clear, and the vegetables tender but not mushy.
Cooking Checkpoints & Tips for Success
- Ensure your broth is gently simmering—not boiling hard—to keep the chicken tender.
- Taste and adjust the seasoning after the first hour—flavor builds with time.
- Look for tender vegetables that hold shape but are soft enough to melt in your mouth.
Common Mistakes & How to Fix Them
- Forgot to skim foam, resulting in murky broth.? Skim foam frequently to keep broth clear.
- Over-boiling, which toughens chicken.? Turn down the heat if broth boils vigorously.
- Under-seasoned broth.? Taste and adjust seasoning before serving.
- Overcooking vegetables into mush.? Cook vegetables until just tender.
Slow-Simmered Chicken Soup
Ingredients
Equipment
Method
- Heat a splash of olive oil in a large heavy-bottomed pot over medium heat. Add diced onions, sliced carrots, and chopped celery, stirring occasionally until the vegetables soften and release a fragrant aroma, about 8 minutes.
- Push the vegetables to the sides of the pot and add the chicken pieces in the center. Let them sear for a few minutes until lightly browned, then turn to coat with the vegetables.
- Pour enough water into the pot to fully cover the chicken and vegetables, then bring to a gentle simmer. Skim off any foam that rises to keep the broth clear and clean.
- Add dried thyme and a pinch of salt and pepper. Reduce heat to low, cover partially, and let simmer for at least 1.5 hours, stirring occasionally and skimming foam as needed. The broth will deepen in flavor and become golden.
- After simmering, carefully remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the broth.
- Taste the broth and adjust seasoning with additional salt and pepper as needed. Let the soup rest for about 10 minutes to let flavors meld.
- Just before serving, squeeze a slice of lemon into the soup for brightness and sprinkle chopped parsley on top for freshness.
- Serve the soup hot, with a spoonful of shredded chicken, tender vegetables, and a zesty squeeze of lemon to brighten the flavors.
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