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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
Cook Time 2 hours
Total Time 2 hours 15 minutes
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.