Homemade Chicken Soup: A Cozy Revival with a Twist

Making chicken soup from scratch feels like a small act of rebellion against the convenience of store-bought broths. I love how the process slows me down, turning simple ingredients into something deeply satisfying. It’s a ritual that reminds me of childhood kitchens, where every simmer and stir was full of quiet care.

Why This Soup Calls Me Back

The slow simmering turns humble ingredients into a layered, comforting broth. It’s a recipe that rewards patience, filling the house with smoky, herbal scents. Every spoonful feels like a quiet victory—simple, honest, deeply satisfying.

Inside the Bowl: The Heart of the Soup

• Whole Chicken or Chicken Pieces: The backbone of flavor, juicy and tender, with a smoky aroma if roasted first.
• Carrots: Sweet, earthy crunch or melt-in-mouth softness, depending on how long you cook them.
• Celery: For depth and herbal brightness, adds a crisp bite if sliced thin.
• Onions: Builds sweetness and richness; caramelized onions bring a smoky note if browned beforehand.
• Fresh Herbs (Parsley, Thyme): A burst of green freshness, brightening the broth’s natural richness.
• Garlic: Adds warmth and depth, scent filling the kitchen as it cooks.
• Lemon or Lemon Juice: Brightens the broth with a zesty zing, especially good in cold weather.

Tools of the Trade: What You Need to Brew a Pot of Soul

• Large Stock Pot: To hold all ingredients and simmer everything evenly.
• Sharp Knife: To chop vegetables and trim chicken with precision.
• Ladle: For skimming foam and serving the broth.
• Slotted Spoon: To remove chicken and vegetables without breaking them apart.
• Meat Thermometer: To check chicken doneness accurately.

Brewing Comfort: How to Make Chicken Soup from Scratch

Cooking Checks: Ensuring Your Chicken Soup Turns Out Perfect

• The broth should be golden and clear, not cloudy, with a fragrant herbal scent.
• Meat should be tender and falling off the bone, not tough or rubbery.
• Vegetables should be softened but still hold a slight bite, not mushy or overcooked.

Common Pitfalls and How to Dodge Them

• Skipping the foam skim will make broth cloudy.? Skim foam regularly to keep broth clear. If foam overflows, reduce heat.
• Over-salting early leaves soup too salty.? Adjust salt gradually; too much can overpower delicate herbs.
• Letting vegetables boil too long.? Cook vegetables just until tender; overcooking turns them mushy.
• Undercooked chicken, risk of dryness or food safety issues.? Ensure chicken reaches 75°C (165°F). If not, cook a few more minutes.

Homemade Chicken Soup

This chicken soup is made from scratch, simmered slowly to develop a rich, clear broth filled with tender chicken, vegetables, and herbs. The process involves roasting or boiling chicken, then gently simmering it with carrots, celery, onions, and herbs, resulting in a comforting, layered dish with a fragrant, golden appearance. The final texture is hearty yet delicate, with melt-in-mouth meat and softly cooked vegetables.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 6

Course: Main Course

Cuisine: Homemade

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1.5 kg whole chicken or chicken pieces preferably bone-in for maximum flavor
• 3 medium carrots peeled and sliced
• 3 stalks celery trimmed and sliced
• 2 medium onions peeled and quartered
• 2 cloves garlic minced
• 1 handful fresh parsley chopped
• 2 sprigs thyme fresh
• 1 lemon lemon for juice
• to taste salt and pepper

Equipment

• Large Stock Pot
• Sharp knife
• Ladle
• Slotted Spoon
• Meat Thermometer

Method

 

1. Place the whole chicken or chicken pieces into a large stock pot and cover with cold water. Bring to a gentle simmer over medium heat, skimming off any foam that rises to the surface for the first 10 minutes. This helps keep the broth clear and clean.
   
2. Once the foam is skimmed, add the quartered onions, sliced carrots, celery, minced garlic, sprigs of thyme, and a pinch of salt. Turn the heat down to low and let everything simmer gently for about 1.5 hours, until the chicken is tender and the broth is fragrant.
3. Check the chicken’s internal temperature using a meat thermometer; it should reach 75°C (165°F). Carefully remove the chicken from the broth using a slotted spoon and set aside to cool slightly.
4. Strain the broth through a fine sieve into another pot or bowl, discarding the vegetable solids and herbs. Return the clear broth to the stove and bring it back to a gentle simmer.
5. While the broth heats, shred the cooked chicken into bite-sized pieces, discarding the skin and bones. Add the shredded chicken back into the simmering broth along with the sliced carrots and chopped parsley.
6. Finish the soup by squeezing fresh lemon juice into the broth, adjusting salt, and pepper to taste. Let it simmer for another 10 minutes so all flavors meld and vegetables soften just slightly.
7. Serve the chicken soup hot, garnished with extra parsley if desired, and enjoy the comforting, layered flavors of this homemade broth.