Homemade Chicken Soup Recipe

This chicken soup is born from a desire to reclaim the old, familiar comfort of homemade broth with a little twist of my own. It’s about slow simmering, patience, and the magic of bones releasing their deep, savory essence. Making it from scratch feels like a small act of care, something grounding in uncertain times.

Why I Keep Coming Back to This Recipe

It’s simple, honest, and always delivers warmth—no matter the season or mood. The process grounds me, and the aroma fills the house with a promise of comfort. Plus, it’s endlessly adaptable—each batch a little different, a little better.

What’s in Your Pot? Ingredient Insights

• Whole chicken or chicken parts:: Brings rich, gelatinous broth—use a mix or just thighs for convenience.
• Onion and garlic:: Fundamental aromatics that build a warm, savory base—don’t skimp.
• Carrots and celery:: Add sweetness and depth—look for vibrant colors and crisp textures.
• Bay leaf and herbs:: Offer subtle, earthy undertones—use fresh if you can.
• Salt and pepper:: Season gradually to enhance all other flavors—taste as you go.
• Lemon zest or hot sauce (optional):: Brighten the broth with citrus or heat—use sparingly at the end.
• Fresh greens (optional):: Add at the end for freshness—spinach or parsley work well.

Tools & Equipment You’ll Need

• Large heavy-bottomed pot: For gentle simmering and flavor extraction.
• Fine sieve: To strain the broth and keep it clear.
• Sharp knife: For chopping vegetables and shredding chicken.
• Cutting board: Stable surface for prep.
• Ladle: For serving the hot, clear broth.

Crafting the Perfect Chicken Soup: Step-by-Step

Step 1: Start by gathering a whole chicken or chicken parts—preferably with bones for richer flavor.

Step 2: Bring a large pot of water (about 4 liters) to a gentle simmer, not a boil—aim for around 90°C (194°F).

Step 3: Add the chicken, a chopped onion, a few garlic cloves, and a bay leaf. Skim off any foam that rises to the surface.

Step 4: Let it simmer gently for about 1.5 hours, until the meat is tender and falling off the bone.

Step 5: Remove the chicken and strain the broth through a fine sieve. Reserve the broth and shred the chicken meat.

Step 6: In the same pot, sauté diced carrots, celery, and onions in a splash of oil until just tender—about 5 minutes.

Step 7: Return the shredded chicken to the pot, pour in the broth, and add salt, pepper, and herbs to taste.

Step 8: Simmer for another 20 minutes, until the vegetables are soft and the flavors meld.

Homemade Chicken Soup

This chicken soup is crafted through slow simmering, allowing bones and meat to release their deep, savory flavors into a clear, comforting broth. Main ingredients include bone-in chicken, aromatic vegetables, and fresh herbs, resulting in a rich, slightly gelatinous texture with tender meat and vibrant vegetables. The final dish is warm, nourishing, and visually appealing with a golden broth and colorful garnishes.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 50 minutes mins

Total Time 2 hours hrs 5 minutes mins

Servings: 4

Course: Main Course

Cuisine: Homemade

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 whole or parts chicken (with bones) preferably with skin for richer flavor
• 1 large onion chopped
• 3 cloves garlic minced
• 2 carrots carrots sliced
• 2 stalks celery sliced
• 2 bay leaves bay leaves fresh if possible
• to taste salt and pepper season gradually
• 1 lemon lemon zest optional, for brightness
• a handful fresh greens spinach or parsley optional, added at the end

Equipment

• Large heavy-bottomed pot
• Fine sieve
• Sharp knife
• Cutting board
• Ladle

Method

 

1. Place the whole chicken or chicken parts into a large heavy-bottomed pot, and cover with about 4 liters of water. Bring gently to a simmer over medium heat, allowing the water to warm without boiling vigorously.
2. Skim off any foam or impurities that rise to the surface, and add the chopped onion, minced garlic, and bay leaves. Keep the heat gentle to prevent the broth from becoming cloudy.
3. Let the broth simmer slowly for about 1.5 hours, until the chicken is tender and falling off the bone, filling the house with a warm aroma.
4. Carefully remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine sieve into another container, discarding solids, to keep it clear and flavorful.
5. While the broth is still warm, shred the chicken meat into bite-sized pieces, discarding bones and skin.
6. Return the strained broth to the pot and bring it back to a gentle simmer. Add the sliced carrots and celery, and cook for about 5 minutes until they begin to soften.
7. Stir in the shredded chicken, season with salt and pepper, and let everything simmer together for another 20 minutes, allowing flavors to meld and vegetables to become tender.
8. Finish by adding lemon zest or a splash of hot sauce for brightness, and stir in fresh greens if desired for a fresh burst at the end.
9. Serve the steaming hot chicken soup in bowls, ladled generously with tender meat and vegetables, and enjoy the comforting aroma and flavors.

Cooking Checks & Tips to Keep in Mind

• The broth should be clear, not cloudy, signaling a gentle simmer—not a rolling boil.
• Vegetables should be tender but not mushy—test with a fork after 15 minutes of simmering.
• The chicken meat should easily shred apart—use a fork or tongs to check for tenderness.

Common Mistakes & How to Fix Them

• Boiling vigorously makes cloudy broth.? Use a gentle simmer, not a rolling boil, to keep broth clear.
• Leaving foam causes bitterness.? Skim foam regularly for a cleaner flavor.
• Quick cooking yields bland broth.? Don’t rush the simmer—patience deepens flavor.
• Over-salting early can ruin the broth.? Adjust salt gradually, taste often.

This soup is more than just comfort; it’s a canvas for your tweaks—lemon zest, a dash of hot sauce, or even a handful of greens at the end. It’s honest, hearty, and good enough to warm your hands and your soul. Keep it simple, taste as you go, and don’t rush the simmering—the magic happens when all those flavors come together slowly.

Olivia

Hi there! I’m Olivia Chen-Williams, a 54-year-old late-blooming cook, career coach, and the face behind Turn Around At 50 – a food blog that proves it’s never too late to start something new (even if your first attempt burns to a crisp!).