classic chicken soup recipe

Chicken soup is one of those dishes that feels like a warm hug, especially when made from scratch. But I’ve always loved giving it a little unexpected twist—adding a splash of tangy lemon or a handful of fresh herbs for brightness. It’s a simple dish, yet it asks for patience and a bit of love to really shine.

Why I Keep Coming Back to This Soup

It’s a straightforward dish that feels like a warm memory, yet adaptable enough to surprise. The combination of tender chicken, bright citrus, and fresh herbs always lifts my spirits. It’s the kind of meal that makes me feel rooted and ready for whatever’s next.

Breaking Down the Ingredients

• Whole chicken or chicken thighs: Rich, meaty flavor; thighs stay tender longer. Swap for turkey if you want a leaner version.
• Onions, carrots, celery: Builds the flavor base. Use parsnips or fennel for a different aromatic profile.
• Apple cider vinegar: Tenderizes the chicken and brightens the broth. Lemon juice can substitute for a different citrus note.
• Lemon: Adds a tangy, fresh burst that lifts the soup from simple to special.
• Fresh herbs (parsley, thyme): Gives a fragrant, herbal finish. Dried herbs work in a pinch but lose some vibrancy.
• Noodles or rice: Optional carbs that make the soup more filling. Use gluten-free grains if needed.

Tools of the Trade for a Perfect Bowl of Soup

• Large heavy-bottomed pot: To simmer the chicken and vegetables evenly.
• Fine sieve: To strain the broth for clarity and smoothness.
• Shredder or forks: To pull apart the cooked chicken easily.
• Ladle: For serving and tasting during cooking.

How to Bring This Soup to Life

Step 1: Start by gathering a whole chicken or a mix of thighs and breasts for a richer broth.

Step 2: In a large pot, combine the chicken with chopped onions, carrots, celery, and a splash of apple cider vinegar. Bring to a gentle simmer and skim off any foam that rises.

Step 3: Cook gently for about 1.5 hours, until the chicken is tender and the broth is flavorful. Check occasionally and top up with water if needed.

Step 4: Remove the chicken and set aside to cool slightly. Strain the broth through a fine sieve for clarity.

Step 5: Shred the chicken, discarding bones and skin. Return the shredded meat to the broth, adding noodles or rice if desired.

Step 6: Simmer everything together for another 10 minutes, then finish with a squeeze of lemon and fresh herbs.

Step 7: Taste and adjust salt and pepper. Serve hot, with crusty bread on the side.

Cooking Checkpoints to Keep You on Track

• Look for a gentle simmer, not a rolling boil, to keep the broth clear and tenderize the chicken evenly.
• The broth should smell rich, with a hint of vinegar and fresh herbs, not burnt or overly greasy.
• Ensure the chicken easily shreds—if it’s resistant, give it a few more minutes of simmering.

Common Mistakes and How to Fix Them

• Boiling vigorously makes a cloudy broth and toughens the chicken.? Use a gentle simmer, not a boil, to keep the broth clear and tender.
• Leaving foam can make the broth greasy and dull in flavor.? Skim foam off the top as it forms.
• Adding too early can dull the brightness and make the broth cloudy.? Add lemon juice just before serving.
• Undercooked chicken is tough and unsafe to eat.? Ensure chicken is fully cooked before shredding.

Bright Lemon Chicken Soup

This chicken soup combines tender shredded chicken with a flavorful broth infused with fresh herbs and a splash of lemon, creating a bright and comforting dish. It features a gentle simmering process that develops rich flavors, finished with a squeeze of citrus for vibrancy and optional noodles or rice for added heartiness. The final appearance is a clear, fragrant soup with tender meat and colorful herbs, perfect for a cozy meal.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 whole chicken (whole or thighs) preferably bone-in for flavor
• 1 large onion chopped
• 2 carrots carrots chopped
• 2 stalks celery chopped
• 2 tablespoons apple cider vinegar
• 1 each lemon for juice and zest
• 1/4 cup fresh herbs (parsley, thyme) chopped
• 1 cup noodles or rice optional
• to taste salt and pepper

Equipment

• Large heavy-bottomed pot
• Fine sieve
• Shredder or forks
• Ladle

Method

 

1. Place the whole chicken or chicken thighs into a large heavy-bottomed pot, then add chopped onions, carrots, and celery around the chicken.
   
2. Pour in the apple cider vinegar and cover the ingredients with water, then bring to a gentle simmer over medium heat.
   
3. Skim off any foam that rises to the surface as the broth begins to bubble gently, and cook for about 1.5 hours until the chicken is tender and the broth is flavorful.
   
4. Remove the cooked chicken from the pot and set aside to cool slightly while you strain the broth through a fine sieve into another pot for clarity.
   
5. Shred the cooled chicken into bite-sized pieces, discarding bones and skin, then return the shredded meat to the broth.
   
6. If using noodles or rice, add them now and simmer for about 10 minutes until tender, stirring occasionally.
   
7. Zest the lemon directly into the soup, then squeeze in the lemon juice, stirring gently to combine.
8. Sprinkle chopped fresh herbs over the soup and season with salt and pepper to taste.
9. Gently heat the soup for a few minutes more, allowing flavors to meld and the soup to warm through.
10. Serve hot, garnished with additional herbs if desired, alongside crusty bread for a comforting meal.

Notes

For a richer broth, use a whole chicken; for a leaner option, substitute with chicken thighs. Add noodles or rice just before finishing to make the soup more filling. Adjust lemon and herbs to taste for brightness and freshness.