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This spicy chicken soup came about one chaotic weeknight when I needed comfort, but also something to clear the sinuses. It’s a reminder that good food doesn’t need to be complicated, just well-timed and seasoned with care. The chili and ginger punch through the rich broth, making each sip a little adventure.

Why This Soup Calls Me Back

It’s the way the heat wakes up your senses, paired with that savory, tender chicken. It’s quick enough to make on a weekday but bold enough to serve when friends drop by. Each spoonful reminds me how simple ingredients can turn into something unexpectedly satisfying, especially when the weather calls for something spicy and nourishing.

Deep Dive into the Key Ingredients

• Chicken: Shredded leftover roast chicken adds smoky richness, but rotisserie works too.
• Chili flakes: Bring the heat and smoky flavor; adjust to your spice tolerance.
• Ginger: Fresh and zesty, it cuts through the richness with bright, spicy notes.
• Lemon juice: Brightens the broth and balances the heat, don’t skip for that zing.
• Tomatoes: Use ripe, juicy ones for sweetness and depth; canned crushed can be a quick substitute.
• Fish sauce: Adds umami and depth, a splash is enough to deepen the flavor.
• Broth: Chicken or vegetable broth works; homemade if you can, for that extra soul.

Tools & Equipment for the Perfect Spicy Chicken Soup

• Large heavy-bottomed pot: For even heat distribution and simmering.
• Chopping board and sharp knife: Prep ingredients efficiently.
• Ladle: Serve the soup with ease.
• Measuring spoons and cups: Accurate seasoning and broth measurements.
• Microplane or garlic press: Minimize effort for garlic and ginger.

Step-by-Step: How to Make Your Spicy Chicken Soup

Step 1: Start by heating a large pot over medium heat, about 180°C (356°F).

Step 2: Add a splash of oil and sauté diced onions until translucent, about 5 minutes.

Step 3: Toss in chopped garlic, ginger, and chili flakes, cook for another minute until fragrant.

Step 4: Stir in chopped tomatoes and cook until they soften and release their juices, about 8 minutes.

Step 5: Add shredded cooked chicken, chicken broth, and a squeeze of lemon. Bring to a simmer.

Step 6: Simmer for 15-20 minutes, skimming foam or excess fat as needed.

Step 7: Check seasoning, add salt, pepper, and more chili if you like it hotter.

Step 8: For a richer flavor, stir in a splash of fish sauce or soy sauce, then cook for 5 more minutes.

Cooking Confidence Checkpoints & Tips

• Soup should be bubbling gently, not boiling vigorously, to keep flavors intact.
• The chicken should be tender and shreddable, not dry or tough.
• Taste and adjust the salt, acid, and heat before serving.

Common Mistakes & How to Fix Them

• Underseasoned broth.? If soup is bland, add more salt or a splash of fish sauce.
• Too much heat.? If chili is overpowering, add a squeeze of lemon to balance.
• Overcooked chicken.? If chicken is dry, add a little broth and simmer gently.
• Oil separation.? If oil separates, stir in a little water to emulsify.

Spicy Chicken Soup

This spicy chicken soup features a rich broth infused with chili flakes and fresh ginger, combined with tender shredded chicken and ripe tomatoes. It’s simmered to develop deep flavors and finished with a bright squeeze of lemon and a splash of fish sauce, resulting in a comforting yet invigorating dish with a vibrant, clear broth and a hint of heat.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Asian-inspired

Calories: 220

Ingredients Equipment Method

Ingredients

  

• 1 medium onion diced
• 3 cloves garlic minced or pressed
• 1 inch fresh ginger grated or minced
• 1 teaspoon chili flakes adjust to spice preference
• 2 ripe tomatoes chopped or crushed canned
• 2 cups shredded cooked chicken from leftover roast or rotisserie
• 4 cups chicken broth homemade or store-bought
• 1 tablespoon fish sauce adds umami
• 1 lemon lemon juiced, for brightness
• 2 tablespoons oil for sautéing
• Salt and pepper to taste

Equipment

• Large heavy-bottomed pot
• Chopping board and sharp knife
• Ladle
• Measuring spoons and cups
• Microplane or garlic press

Method

 

1. Heat a large heavy-bottomed pot over medium heat and add a tablespoon of oil.
   
2. Add diced onion to the pot and sauté until translucent, about 5 minutes, until it starts to smell sweet and becomes slightly golden.
   
3. Toss in minced garlic, grated ginger, and chili flakes, cooking for about 1 minute until fragrant and the mixture begins to bubble softly.
4. Stir in chopped tomatoes and cook until they soften and release their juices, around 8 minutes, stirring occasionally.
5. Add the shredded cooked chicken and pour in the chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
6. Allow the soup to simmer gently for 15-20 minutes, skimming off any foam or excess fat that rises to the surface.
7. Stir in fish sauce and squeeze in fresh lemon juice, then taste and adjust seasoning with salt, pepper, or more chili flakes if desired.
8. Let the soup cook for an additional 5 minutes to meld the flavors, then give it a final stir.
9. Serve the hot, vibrant broth in bowls, garnished with fresh herbs or sliced chili if you like extra heat.

This lemon chicken soup is a recipe born from the chaos of a busy week but craving something fresh and nourishing. It’s a dish that feels like a little celebration—bright, tangy, and comforting all at once. I love how a splash of lemon can turn a simple broth into a lively, satisfying meal.

Why I keep coming back to this recipe

Its simplicity means I can whip it up in no time, yet it feels special every single time. The lemon’s bright punch lifts my mood, especially on gloomy days. I love how adaptable it is—add greens, swap chicken for tofu, or turn up the heat with chili oil. It’s a bowl of warmth and brightness that always saves me.

Breaking down the ingredients

• Lemon zest: Gives a fragrant, aromatic punch—use fresh for the best zing.
• Lemon juice: Brightens the broth with tang—skip if you prefer milder flavor.
• Shredded cooked chicken: Adds hearty protein—use leftover rotisserie for convenience.
• Eggs: Create silky ribbons—whisk well to prevent scrambling.
• Herbs (parsley or dill): Fresh herbs add color and freshness—chop just before serving.
• Olive oil: Base for sautéing—use good-quality for richer flavor.

Tools & equipment for a smooth cooking experience

• Large pot: For simmering the broth and cooking the chicken.
• Whisk: To smoothly incorporate the lemon juice and eggs.
• Knife and chopping board: Chopping vegetables and herbs.
• Ladle: Serving the soup in a gentle, controlled way.
• Measuring spoons and cups: To measure lemon juice, zest, and seasonings accurately.

Step-by-step guide to making your bright and cozy lemon chicken soup

Step 1: Start by gathering all ingredients and tools before you begin.

Step 2: Heat a large pot over medium heat, about 160°C (320°F).

Step 3: Add a splash of olive oil, then sauté chopped onions until translucent, about 5 minutes.

Step 4: Stir in minced garlic, cook until fragrant, about 30 seconds.

Step 5: Add chicken broth, lemon zest, and shredded cooked chicken. Bring to a simmer.

Step 6: In a small bowl, whisk eggs with lemon juice.

Step 7: Slowly pour the egg mixture into the simmering soup, stirring constantly to create ribbons.

Step 8: Simmer for another 2 minutes, until slightly thickened.

Step 9: Taste and adjust salt and pepper. Serve hot, garnished with fresh herbs.

Cooking checkpoints & tips to keep in mind

• Soup should be steaming, not boiling vigorously, when adding eggs.
• Lemon juice should taste bright but not overpowering—balance is key.
• Egg ribbons should be silky and delicate, not clumpy or overcooked.
• Herbs added at the end should be vibrant, not wilted or dull.

Common mistakes & how to fix them

• Too sour or bitter flavor.? Add lemon juice gradually to avoid overpowering.
• Egg ribbons turning chunky.? Stir continuously when pouring eggs to prevent clumping.
• Eggs overcooking into scrambled bits.? Keep heat moderate during egg addition.
• Under-seasoned broth.? Taste before seasoning heavily.

Lemon Chicken Soup

This lemon chicken soup combines tender shredded chicken with a bright, tangy broth infused with lemon zest and juice. Finished with silky egg ribbons and fresh herbs, it offers a comforting yet invigorating texture and vibrant appearance. The process involves simmering, whisking, and gentle pouring to achieve a silky, flavorful bowl.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup shredded cooked chicken leftover rotisserie chicken works great
• 4 cups chicken broth
• 1 lemon lemon zest use fresh
• 2 eggs beaten
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 tablespoons fresh herbs (parsley or dill) chopped just before serving
• 1 small onion chopped
• 2 cloves garlic minced
• to taste salt and pepper

Equipment

• Large pot
• Whisk
• Knife and chopping board
• Ladle
• Measuring spoons and cups

Method

 

1. Gather all ingredients and tools needed for a smooth cooking process: a large pot, whisk, chopping board, knife, ladle, and measuring spoons.
   
2. Heat the large pot over medium heat and add a splash of olive oil. Sauté chopped onion until it becomes translucent, about 5 minutes, filling your kitchen with a fragrant aroma.
   
3. Add minced garlic to the onions and cook for another 30 seconds until fragrant, stirring constantly to prevent burning.
   
4. Pour in the chicken broth and bring it to a gentle simmer. Stir in the lemon zest and shredded cooked chicken, allowing the flavors to meld for about 5 minutes.
   
5. In a small bowl, whisk the eggs with lemon juice until well combined, creating a smooth mixture.
   
6. Slowly pour the egg mixture into the simmering broth while continuously stirring with a whisk. This creates delicate, silky ribbons of cooked egg that give the soup a creamy texture.
   
7. Allow the soup to simmer gently for another 2 minutes, just enough for the egg ribbons to set and thicken slightly.
8. Taste the broth and adjust seasoning with salt and pepper. Remove the pot from heat once satisfied.
9. Serve the hot soup in bowls, garnished generously with freshly chopped herbs for a burst of color and freshness.

Notes

Ensure the soup is gently simmered when adding eggs to prevent scrambling. Adjust lemon to taste for brightness without overpowering. Use fresh herbs to finish for vibrant flavor and appearance.

This lemon chicken soup is a recipe born from the chaos of a busy week but craving something fresh and nourishing. It’s a dish that feels like a little celebration—bright, tangy, and comforting all at once. I love how a splash of lemon can turn a simple broth into a lively, satisfying meal.

Why I keep coming back to this recipe

Its simplicity means I can whip it up in no time, yet it feels special every single time. The lemon’s bright punch lifts my mood, especially on gloomy days. I love how adaptable it is—add greens, swap chicken for tofu, or turn up the heat with chili oil. It’s a bowl of warmth and brightness that always saves me.

Breaking down the ingredients

• Lemon zest: Gives a fragrant, aromatic punch—use fresh for the best zing.
• Lemon juice: Brightens the broth with tang—skip if you prefer milder flavor.
• Shredded cooked chicken: Adds hearty protein—use leftover rotisserie for convenience.
• Eggs: Create silky ribbons—whisk well to prevent scrambling.
• Herbs (parsley or dill): Fresh herbs add color and freshness—chop just before serving.
• Olive oil: Base for sautéing—use good-quality for richer flavor.

Tools & equipment for a smooth cooking experience

• Large pot: For simmering the broth and cooking the chicken.
• Whisk: To smoothly incorporate the lemon juice and eggs.
• Knife and chopping board: Chopping vegetables and herbs.
• Ladle: Serving the soup in a gentle, controlled way.
• Measuring spoons and cups: To measure lemon juice, zest, and seasonings accurately.

Step-by-step guide to making your bright and cozy lemon chicken soup

Step 1: Start by gathering all ingredients and tools before you begin.

Step 2: Heat a large pot over medium heat, about 160°C (320°F).

Step 3: Add a splash of olive oil, then sauté chopped onions until translucent, about 5 minutes.

Step 4: Stir in minced garlic, cook until fragrant, about 30 seconds.

Step 5: Add chicken broth, lemon zest, and shredded cooked chicken. Bring to a simmer.

Step 6: In a small bowl, whisk eggs with lemon juice.

Step 7: Slowly pour the egg mixture into the simmering soup, stirring constantly to create ribbons.

Step 8: Simmer for another 2 minutes, until slightly thickened.

Step 9: Taste and adjust salt and pepper. Serve hot, garnished with fresh herbs.

Cooking checkpoints & tips to keep in mind

• Soup should be steaming, not boiling vigorously, when adding eggs.
• Lemon juice should taste bright but not overpowering—balance is key.
• Egg ribbons should be silky and delicate, not clumpy or overcooked.
• Herbs added at the end should be vibrant, not wilted or dull.

Common mistakes & how to fix them

• Too sour or bitter flavor.? Add lemon juice gradually to avoid overpowering.
• Egg ribbons turning chunky.? Stir continuously when pouring eggs to prevent clumping.
• Eggs overcooking into scrambled bits.? Keep heat moderate during egg addition.
• Under-seasoned broth.? Taste before seasoning heavily.

Lemon Chicken Soup

This lemon chicken soup combines bright, tangy flavors with comforting chicken broth and silky egg ribbons. It’s made by simmering shredded cooked chicken in a lemon-infused broth, then adding eggs to create delicate ribbons that enhance the dish’s velvety texture. The final appearance is a vibrant, warm bowl with fresh herbs and a zesty kick.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 cup chicken broth
• 1 tablespoon lemon zest fresh
• 3 tablespoons lemon juice freshly squeezed
• 1 cup shredded cooked chicken leftover rotisserie or cooked chicken
• 2 eggs beaten
• 2 tablespoons olive oil good quality
• 2 cloves garlic minced
• 1 small onion chopped
• 1/4 cup fresh herbs parsley or dill, chopped
• to taste salt and pepper

Equipment

• Large pot
• Whisk
• Knife and chopping board
• Ladle
• Measuring spoons and cups

Method

 

1. Gather all your ingredients and tools—this keeps the process smooth and enjoyable.
   
2. Heat the large pot over medium heat and add the olive oil. Once shimmering, sauté the chopped onion until it becomes translucent and fragrant, about 5 minutes. It should smell sweet and look slightly softened.
3. Add the minced garlic to the pot and cook for about 30 seconds, stirring constantly, until fragrant. You’ll notice the aroma fill the air and the garlic turn a light golden color.
4. Pour in the chicken broth and bring it to a gentle simmer. Stir in the lemon zest and shredded cooked chicken, allowing everything to meld together for about 5 minutes. The broth will become slightly cloudy, and you’ll see gentle bubbling.
5. In a small bowl, whisk the eggs with the lemon juice until well combined. This mixture should be smooth and slightly frothy.
6. Reduce the heat to low so the broth is simmering gently. Slowly pour the egg mixture into the pot in a thin stream, stirring constantly with a whisk or spoon. Watch as delicate, silky ribbons form and swirl through the soup.
7. Let the soup simmer for another 2 minutes, just enough for the eggs to set into tender ribbons. You’ll notice the texture thickening slightly and the aroma brightening.
8. Taste the broth and adjust with salt and pepper as needed. The soup should be lively and balanced—bright with lemon but not overpowering.
9. Serve the soup hot, garnished generously with freshly chopped herbs for a burst of color and freshness. The final dish should look vibrant, with silky egg ribbons and a fragrant, tangy broth.

Chicken soup has always been my fallback for chilly mornings or when I need a quick comfort. But lately, I realized that rushing to make it often waters down its soul. So I started focusing on a faster, more vibrant version—using fresh ingredients and a dash of something unexpected—a squeeze of lemon, or a sprinkle of herbs.

Why I keep making this chicken soup

It’s quick, versatile, and always hits the spot. Every spoonful reminds me that simple ingredients can become something unexpectedly satisfying. It’s my go-to when I need comfort fast but still crave flavor and soul in a bowl.

Breaking down the ingredients that make this soup special

• Chicken thighs: Juicy and forgiving, they cook quickly and add richness—use boneless for ease.
• Chicken stock: A good, flavorful base—homemade or store-bought, but avoid overly salty brands.
• Carrots and celery: For sweetness and crunch—chop uniformly for even cooking.
• Onion: Brings depth—use yellow or white, sliced thin.
• Lemon juice: Brightens everything, highlighting the chicken’s savoriness.
• Fresh herbs: Parsley or dill add freshness—sprinkle at the end for maximum aroma.
• Salt and pepper: Essential for seasoning—adjust to taste after simmering.

Tools of the trade for a swift chicken soup

• Large pot: To hold all ingredients and allow even cooking.
• Sharp knife: For quick, clean chopping of vegetables and chicken.
• Wooden spoon: Stirring and preventing sticking.
• Measuring cups and spoons: To keep seasoning balanced and consistent.

Step-by-step guide to a quick, soulful chicken soup

Step 1: Start with a good, sturdy pot—big enough to hold all your ingredients comfortably.

Step 2: Bring 1 liter of chicken broth to a gentle simmer over medium heat—around 80°C to 90°C (175°F to 195°F).

Step 3: Add diced chicken thighs—preferably with a bit of skin for flavor—cooked for about 10 minutes until just cooked through.

Step 4: Toss in chopped vegetables: carrots, celery, and onion. Cook for another 5–7 minutes, until they soften but still have bite.

Step 5: Season with salt, pepper, and a splash of lemon juice. Let it simmer for 5 more minutes, allowing the flavors to meld.

Step 6: Taste and adjust the seasoning—more lemon for brightness, salt for depth, or a pinch of chili flakes for heat.

Cooking checkpoints and handy tips

• Watch for a gentle simmer—not a boil—to keep the chicken tender.
• Vegetables should be tender but not mushy, test with a fork.
• The soup’s aroma should be bright and savory—if it smells off, reassess your broth and seasonings.

Troubleshooting your speedy chicken soup

• Oversalted broth.? IF THE SOUP IS TOO SALTY, DILUTE WITH A LITTLE WATER AND ADD A SQUEEZE OF LEMON.
• Overcooked or dry chicken.? IF THE CHICKEN IS TOUGH, lower the heat and cook for a few more minutes, covered.
• Overcooked vegetables.? IF VEGETABLES ARE MUSHY, add them later in the cooking process or use thicker cuts.
• Lack of flavor.? IF THE FLAVOR IS BLAND, boost with fresh herbs or a dash of soy sauce.

Quick and Vibrant Chicken Soup

This chicken soup features tender chicken thighs cooked quickly in a flavorful broth with fresh vegetables, finished with bright lemon juice and herbs. The final dish has a comforting, clear broth with colorful vegetables and succulent chicken, topped with fresh herbs for aroma and freshness.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 4 pieces boneless chicken thighs preferably skinless
• 4 cups chicken stock preferably low-sodium
• 2 medium carrots peeled and chopped
• 2 stalks celery chopped
• 1 medium yellow onion sliced thin
• 1 tablespoon lemon juice freshly squeezed
• a handful fresh parsley or dill chopped, for garnish
• to taste salt and pepper for seasoning

Equipment

• Large pot
• sharp knife
• wooden spoon
• Measuring cups and spoons

Method

 

1. Place a large pot on the stove and pour in the chicken stock. Bring it to a gentle simmer over medium heat, watching for small bubbles and a fragrant aroma.
   
2. Add the boneless chicken thighs to the simmering stock. Cook for about 10 minutes, until the chicken is just cooked through and tender, with a slight bubbling around the edges.
   
3. While the chicken cooks, chop the carrots into small, uniform pieces and slice the onion thinly. Prepare the celery by chopping it into small sticks.
   
4. Remove the chicken thighs from the broth and set aside to cool slightly. Add the chopped carrots, celery, and sliced onion into the simmering broth. Cook for 5 to 7 minutes until the vegetables are tender but still vibrant and slightly firm.
   
5. While the vegetables simmer, shred the cooked chicken into bite-sized pieces using two forks or your hands. Return the shredded chicken to the pot, stirring gently to combine.
   
6. Season the soup with salt and pepper to taste. Add a splash of lemon juice to brighten the flavors and stir well.
   
7. Let the soup simmer for another 2–3 minutes, allowing the flavors to meld and the aroma to develop into a fresh, savory scent.
8. Taste the broth and adjust seasoning if needed, adding more lemon juice for brightness or salt and pepper for balance.
9. Sprinkle freshly chopped parsley or dill over the hot soup for a burst of herbal freshness and aroma.
10. Serve the vibrant chicken soup hot, with colorful vegetables floating in a clear, flavorful broth, garnished with herbs and a squeeze of lemon.

Chicken soup has always been my fallback for chilly mornings or when I need a quick comfort. But lately, I realized that rushing to make it often waters down its soul. So I started focusing on a faster, more vibrant version—using fresh ingredients and a dash of something unexpected—a squeeze of lemon, or a sprinkle of herbs.

Why I keep making this chicken soup

It’s quick, versatile, and always hits the spot. Every spoonful reminds me that simple ingredients can become something unexpectedly satisfying. It’s my go-to when I need comfort fast but still crave flavor and soul in a bowl.

Breaking down the ingredients that make this soup special

• Chicken thighs: Juicy and forgiving, they cook quickly and add richness—use boneless for ease.
• Chicken stock: A good, flavorful base—homemade or store-bought, but avoid overly salty brands.
• Carrots and celery: For sweetness and crunch—chop uniformly for even cooking.
• Onion: Brings depth—use yellow or white, sliced thin.
• Lemon juice: Brightens everything, highlighting the chicken’s savoriness.
• Fresh herbs: Parsley or dill add freshness—sprinkle at the end for maximum aroma.
• Salt and pepper: Essential for seasoning—adjust to taste after simmering.

Tools of the trade for a swift chicken soup

• Large pot: To hold all ingredients and allow even cooking.
• Sharp knife: For quick, clean chopping of vegetables and chicken.
• Wooden spoon: Stirring and preventing sticking.
• Measuring cups and spoons: To keep seasoning balanced and consistent.

Step-by-step guide to a quick, soulful chicken soup

Step 1: Start with a good, sturdy pot—big enough to hold all your ingredients comfortably.

Step 2: Bring 1 liter of chicken broth to a gentle simmer over medium heat—around 80°C to 90°C (175°F to 195°F).

Step 3: Add diced chicken thighs—preferably with a bit of skin for flavor—cooked for about 10 minutes until just cooked through.

Step 4: Toss in chopped vegetables: carrots, celery, and onion. Cook for another 5–7 minutes, until they soften but still have bite.

Step 5: Season with salt, pepper, and a splash of lemon juice. Let it simmer for 5 more minutes, allowing the flavors to meld.

Step 6: Taste and adjust the seasoning—more lemon for brightness, salt for depth, or a pinch of chili flakes for heat.

Cooking checkpoints and handy tips

• Watch for a gentle simmer—not a boil—to keep the chicken tender.
• Vegetables should be tender but not mushy, test with a fork.
• The soup’s aroma should be bright and savory—if it smells off, reassess your broth and seasonings.

Troubleshooting your speedy chicken soup

• Oversalted broth.? IF THE SOUP IS TOO SALTY, DILUTE WITH A LITTLE WATER AND ADD A SQUEEZE OF LEMON.
• Overcooked or dry chicken.? IF THE CHICKEN IS TOUGH, lower the heat and cook for a few more minutes, covered.
• Overcooked vegetables.? IF VEGETABLES ARE MUSHY, add them later in the cooking process or use thicker cuts.
• Lack of flavor.? IF THE FLAVOR IS BLAND, boost with fresh herbs or a dash of soy sauce.

Quick and Vibrant Chicken Soup

This chicken soup combines tender chicken thighs, fresh vegetables, and a bright squeeze of lemon for a comforting yet lively dish. Using simple ingredients and quick cooking methods, it results in a clear, flavorful broth with tender meat and crisp vegetables, finished with fresh herbs for aroma.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 4 pieces chicken thighs boneless, skinless preferred
• 4 cups chicken stock preferably low sodium
• 2 carrots carrots peeled and chopped
• 2 celery stalks celery chopped
• 1 medium onion sliced thin
• 1 tablespoon lemon juice freshly squeezed
• a handful fresh herbs parsley or dill, chopped
• to taste salt and pepper

Equipment

• Large pot
• sharp knife
• wooden spoon
• Measuring cups and spoons

Method

 

1. Place a large pot on the stove and pour in the chicken stock. Bring it to a gentle simmer over medium heat, with small bubbles just starting to form.
   
2. Add the boneless chicken thighs into the simmering broth. Cook for about 10 minutes, until the chicken turns opaque and is cooked through, filling the kitchen with a savory aroma.
   
3. While the chicken cooks, chop the carrots and celery into uniform pieces and slice the onion thinly.
   
4. Remove the chicken from the pot and set it aside to cool slightly. Add the chopped vegetables and sliced onion into the broth. Let them cook for 5 to 7 minutes, until they soften but still retain some crunch.
   
5. While vegetables cook, shred the cooked chicken into bite-sized pieces using two forks.
   
6. Return the shredded chicken to the pot and stir well. Season with salt, pepper, and a splash of fresh lemon juice to brighten the flavors.
   
7. Let the soup simmer for another 5 minutes, allowing the flavors to meld and the broth to develop a vibrant, savory aroma.
8. Taste the broth and adjust the seasoning, adding more lemon juice or herbs if desired.
9. Chop fresh herbs and sprinkle generously over the soup just before serving for a burst of fresh aroma and flavor.
10. Serve the hot, vibrant chicken soup in bowls, enjoying the tender chicken, crisp vegetables, and bright, flavorful broth.

Chicken soup has always been my fallback for chilly mornings or when I need a quick comfort. But lately, I realized that rushing to make it often waters down its soul. So I started focusing on a faster, more vibrant version—using fresh ingredients and a dash of something unexpected—a squeeze of lemon, or a sprinkle of herbs.

Why I keep making this chicken soup

It’s quick, versatile, and always hits the spot. Every spoonful reminds me that simple ingredients can become something unexpectedly satisfying. It’s my go-to when I need comfort fast but still crave flavor and soul in a bowl.

Breaking down the ingredients that make this soup special

• Chicken thighs: Juicy and forgiving, they cook quickly and add richness—use boneless for ease.
• Chicken stock: A good, flavorful base—homemade or store-bought, but avoid overly salty brands.
• Carrots and celery: For sweetness and crunch—chop uniformly for even cooking.
• Onion: Brings depth—use yellow or white, sliced thin.
• Lemon juice: Brightens everything, highlighting the chicken’s savoriness.
• Fresh herbs: Parsley or dill add freshness—sprinkle at the end for maximum aroma.
• Salt and pepper: Essential for seasoning—adjust to taste after simmering.

Tools of the trade for a swift chicken soup

• Large pot: To hold all ingredients and allow even cooking.
• Sharp knife: For quick, clean chopping of vegetables and chicken.
• Wooden spoon: Stirring and preventing sticking.
• Measuring cups and spoons: To keep seasoning balanced and consistent.

Step-by-step guide to a quick, soulful chicken soup

Step 1: Start with a good, sturdy pot—big enough to hold all your ingredients comfortably.

Step 2: Bring 1 liter of chicken broth to a gentle simmer over medium heat—around 80°C to 90°C (175°F to 195°F).

Step 3: Add diced chicken thighs—preferably with a bit of skin for flavor—cooked for about 10 minutes until just cooked through.

Step 4: Toss in chopped vegetables: carrots, celery, and onion. Cook for another 5–7 minutes, until they soften but still have bite.

Step 5: Season with salt, pepper, and a splash of lemon juice. Let it simmer for 5 more minutes, allowing the flavors to meld.

Step 6: Taste and adjust the seasoning—more lemon for brightness, salt for depth, or a pinch of chili flakes for heat.

Cooking checkpoints and handy tips

• Watch for a gentle simmer—not a boil—to keep the chicken tender.
• Vegetables should be tender but not mushy, test with a fork.
• The soup’s aroma should be bright and savory—if it smells off, reassess your broth and seasonings.

Troubleshooting your speedy chicken soup

• Oversalted broth.? IF THE SOUP IS TOO SALTY, DILUTE WITH A LITTLE WATER AND ADD A SQUEEZE OF LEMON.
• Overcooked or dry chicken.? IF THE CHICKEN IS TOUGH, lower the heat and cook for a few more minutes, covered.
• Overcooked vegetables.? IF VEGETABLES ARE MUSHY, add them later in the cooking process or use thicker cuts.
• Lack of flavor.? IF THE FLAVOR IS BLAND, boost with fresh herbs or a dash of soy sauce.

Bright and Quick Chicken Soup

This chicken soup features tender chicken thighs simmered in flavorful broth with vegetables, finished with a splash of lemon and fresh herbs. The process emphasizes quick, gentle cooking to preserve tenderness and brightness, resulting in a vibrant, comforting bowl with a clear broth and soft, colorful ingredients.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces boneless chicken thighs preferably skinless
• 4 cups chicken stock low-sodium preferred
• 2 carrots carrots peeled and chopped
• 2 stalks celery chopped
• 1 medium onion thinly sliced
• 1 tablespoon lemon juice freshly squeezed
• a handful fresh parsley or dill chopped, for garnish
• to taste salt and pepper adjust after simmering

Equipment

• Large pot
• sharp knife
• wooden spoon
• Measuring cups and spoons

Method

 

1. Place a large pot on the stove and pour in the chicken stock. Bring it to a gentle simmer over medium heat, listening for soft bubbling.
   
2. Add the boneless chicken thighs to the simmering broth. Cook for about 10 minutes until they are just cooked through, with the juices running clear.
   
3. Use a slotted spoon to remove the cooked chicken, then set aside. Add chopped carrots, celery, and sliced onion to the broth.
   
4. Let the vegetables simmer gently for about 5–7 minutes, until they soften slightly but still retain some bite and bright color.
   
5. While the vegetables cook, shred the cooked chicken into bite-sized pieces using two forks for a tender, shredded texture.
   
6. Return the shredded chicken to the pot and stir to combine. Add a splash of lemon juice and season with salt and pepper to taste.
   
7. Let the soup simmer for another 2–3 minutes, allowing the flavors to meld and the soup to brighten with lemon.
8. Taste the broth and adjust seasoning if needed—more lemon, salt, or pepper to your preference.
9. Pour the hot soup into bowls and sprinkle with freshly chopped parsley or dill for a burst of freshness and aroma.
10. Serve immediately, enjoying the vibrant broth, tender chicken, and crisp vegetables with a bright, savory finish.

Notes

For an even quicker version, use pre-cooked rotisserie chicken and skip the initial cooking step. Adjust the lemon and herbs according to your taste for a personalized touch.

Chicken soup has always been my fallback for chilly mornings or when I need a quick comfort. But lately, I realized that rushing to make it often waters down its soul. So I started focusing on a faster, more vibrant version—using fresh ingredients and a dash of something unexpected—a squeeze of lemon, or a sprinkle of herbs.

Why I keep making this chicken soup

It’s quick, versatile, and always hits the spot. Every spoonful reminds me that simple ingredients can become something unexpectedly satisfying. It’s my go-to when I need comfort fast but still crave flavor and soul in a bowl.

Breaking down the ingredients that make this soup special

• Chicken thighs: Juicy and forgiving, they cook quickly and add richness—use boneless for ease.
• Chicken stock: A good, flavorful base—homemade or store-bought, but avoid overly salty brands.
• Carrots and celery: For sweetness and crunch—chop uniformly for even cooking.
• Onion: Brings depth—use yellow or white, sliced thin.
• Lemon juice: Brightens everything, highlighting the chicken’s savoriness.
• Fresh herbs: Parsley or dill add freshness—sprinkle at the end for maximum aroma.
• Salt and pepper: Essential for seasoning—adjust to taste after simmering.

Tools of the trade for a swift chicken soup

• Large pot: To hold all ingredients and allow even cooking.
• Sharp knife: For quick, clean chopping of vegetables and chicken.
• Wooden spoon: Stirring and preventing sticking.
• Measuring cups and spoons: To keep seasoning balanced and consistent.

Step-by-step guide to a quick, soulful chicken soup

Step 1: Start with a good, sturdy pot—big enough to hold all your ingredients comfortably.

Step 2: Bring 1 liter of chicken broth to a gentle simmer over medium heat—around 80°C to 90°C (175°F to 195°F).

Step 3: Add diced chicken thighs—preferably with a bit of skin for flavor—cooked for about 10 minutes until just cooked through.

Step 4: Toss in chopped vegetables: carrots, celery, and onion. Cook for another 5–7 minutes, until they soften but still have bite.

Step 5: Season with salt, pepper, and a splash of lemon juice. Let it simmer for 5 more minutes, allowing the flavors to meld.

Step 6: Taste and adjust the seasoning—more lemon for brightness, salt for depth, or a pinch of chili flakes for heat.

Cooking checkpoints and handy tips

• Watch for a gentle simmer—not a boil—to keep the chicken tender.
• Vegetables should be tender but not mushy, test with a fork.
• The soup’s aroma should be bright and savory—if it smells off, reassess your broth and seasonings.

Troubleshooting your speedy chicken soup

• Oversalted broth.? IF THE SOUP IS TOO SALTY, DILUTE WITH A LITTLE WATER AND ADD A SQUEEZE OF LEMON.
• Overcooked or dry chicken.? IF THE CHICKEN IS TOUGH, lower the heat and cook for a few more minutes, covered.
• Overcooked vegetables.? IF VEGETABLES ARE MUSHY, add them later in the cooking process or use thicker cuts.
• Lack of flavor.? IF THE FLAVOR IS BLAND, boost with fresh herbs or a dash of soy sauce.

Quick and Vibrant Chicken Soup

This chicken soup is a fast, comforting dish made with tender chicken thighs, fresh vegetables, and a bright touch of lemon. It’s simmered in flavorful chicken stock until the ingredients meld into a clear, aromatic broth with a satisfying texture. Finished with herbs, it offers a wholesome and lively bowl perfect for chilly mornings or when craving quick comfort.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 4 pieces chicken thighs, boneless preferably skin-on for extra flavor
• 4 cups chicken stock preferably low-sodium
• 2 carrots carrots peeled and chopped
• 2 celery stalks celery chopped
• 1 medium yellow onion sliced thin
• 1 tablespoon lemon juice freshly squeezed
• 2 tablespoons fresh herbs parsley or dill, chopped
• to taste salt and pepper for seasoning

Equipment

• Large pot
• sharp knife
• wooden spoon
• Measuring cups and spoons

Method

 

1. Place a large pot over medium heat and pour in the chicken stock, bringing it to a gentle simmer.
   
2. Add the boneless chicken thighs to the simmering broth, cooking for about 10 minutes until they are just cooked through and tender, with the broth starting to smell savory.
   
3. While the chicken cooks, chop the carrots and celery into uniform pieces for even cooking, and thinly slice the onion.
   
4. Remove the chicken from the broth and set aside to rest briefly. Toss the chopped vegetables into the pot and cook for 5–7 minutes, until they soften slightly but retain some crunch.
   
5. While the vegetables simmer, shred the cooked chicken into bite-sized pieces using two forks.
   
6. Return the shredded chicken to the soup, stirring well to combine, and let it simmer for another 5 minutes to meld the flavors.
   
7. Stir in the lemon juice and season with salt and pepper, tasting and adjusting the seasoning to your preference.
8. Sprinkle the chopped fresh herbs over the soup just before serving to add a bright aroma and fresh flavor.
9. Serve hot, with a slice of crusty bread if desired, and enjoy the vibrant, comforting bowl of chicken soup.

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 from scratch through a slow simmer of chicken bones, vegetables, and herbs, resulting in a clear, flavorful broth with tender shredded chicken. The process involves skimming foam, gentle cooking, and careful seasoning, creating a comforting bowl with vibrant aromas and a rich, nourishing texture.

Print Recipe Pin Recipe

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 rinsed
• 1 large onion roughly chopped
• 2 large carrots peeled and chopped
• 2 stalks celery chopped
• 1 lemon lemon for squeezing
• 2 tablespoons olive oil for finishing
• Fresh parsley and thyme chopped, added at the end
• Salt and pepper to taste
• 2 cups shredded cooked chicken

Equipment

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

Method

 

1. Place the rinsed chicken bones and carcass in a large stockpot, then cover with cold water by a few inches. Bring to a gentle simmer over medium heat, filling your kitchen with a meaty aroma.
   
2. Skim off any foam that rises to the surface in the first 15 minutes, using a ladle. This keeps your broth clear and clean-looking.
   
3. Add the roughly chopped onion, carrots, and celery to the pot. Stir briefly and let everything simmer gently, uncovered, for at least 2 hours, filling your space with a fragrant aroma.
   
4. Check occasionally, adding more water if needed, to keep the ingredients submerged. The broth will become rich, slightly gelatinous, and golden in color.
   
5. Once done, turn off the heat and strain the broth through a fine sieve into another pot or large bowl. Discard the solids, leaving behind a clear, aromatic liquid.
   
6. Season the broth with salt and freshly ground pepper, tasting and adjusting until perfectly balanced.
   
7. Shred the cooked chicken meat into bite-sized pieces, then add it to the hot broth along with the chopped herbs. Squeeze in a bit of lemon juice for brightness and stir gently.
8. Finish by drizzling a good-quality olive oil over the soup, giving it a final stir. The broth should shimmer and smell inviting.
9. Ladle the steaming soup into bowls, garnish with extra herbs if desired, and serve hot for ultimate comfort.

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.

Print Recipe Pin Recipe

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.

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 clear, flavorful liquid with a slightly gelatinous texture. The process involves skimming foam, tender vegetables, and shredded chicken, culminating in a comforting bowl with vibrant herbs and a bright squeeze of lemon. It’s a nourishing, adaptable dish that fills the house with warmth and aroma.

Print Recipe Pin Recipe

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 Notes

Ingredients

  

• 1 set chicken bones and carcass rinsed
• 2 medium onions roughly chopped
• 2 large carrots roughly chopped
• 3 stalks celery roughly chopped
• 1 whole lemon for squeezing
• 1/4 cup fresh parsley chopped, added at end
• 2 tsp fresh thyme chopped, added at end
• 2 tbsp olive oil for finishing
• 2 cups cooked shredded chicken for adding at the end
• to taste salt and pepper for seasoning

Equipment

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

Method

 

1. Place the rinsed chicken bones and carcass into a large stockpot, then cover with cold water, about 4-5 inches above the bones.
   
2. Bring the pot to a gentle simmer over medium heat and skim off any foam that rises to the surface during the first 15 minutes, using a ladle.
3. Add the chopped onions, carrots, and celery to the pot. Continue simmering uncovered for at least 2 hours, allowing the flavors to develop and the broth to deepen.
4. Check the broth occasionally, adding more water if needed, and let it simmer until it smells rich and looks slightly gelatinous when cooled.
5. Strain the broth through a fine sieve into another pot or large bowl, pressing gently to extract all the flavorful liquid. Discard the solids.
6. Season the clear broth with salt and pepper, tasting as you go to ensure balanced flavor.
7. Add the shredded cooked chicken, chopped herbs, and a squeeze of lemon to the hot broth, stirring gently to combine.
8. Finish by drizzling the olive oil over the soup for added richness and aroma.
9. Ladle the hot soup into bowls, garnish with extra herbs if desired, and serve immediately for a warm, comforting meal.

Notes

For extra flavor, you can add diced cooked potatoes or noodles after straining, simmering briefly to warm through. Adjust seasoning as needed before serving. The broth can be made ahead and stored in the fridge or freezer for later enjoyment.