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This chicken soup started as a way to use up leftovers but became a weekly ritual. It’s about pulling flavors from simple ingredients and making something nourishing without fuss. I love how the smell of simmering chicken bones fills the kitchen, promising comfort.

Why I keep coming back to this recipe

It’s simple but soulful, always comforting. I can tweak it with what’s in the pantry, yet it feels familiar every time. It’s a dish that reminds me of home, of quiet evenings, and the satisfaction of making something nourishing from scratch.

Breaking down the ingredients

• Bone-in chicken thighs: They give a rich, gelatinous broth and tender meat. Use skinless if you want less fat.
• Onions and garlic: Builds the aromatic base; smell will turn sweet and inviting as they cook.
• Carrots and celery: Add sweetness and crunch; opt for fresh for best flavor.
• Lemon juice: Brightens the broth, cuts through richness with a zing of citrus.
• Salt and pepper: Season gradually; taste as you go for balance.
• Optional noodles or rice: Make it more filling; add near the end to prevent overcooking.
• Fresh herbs: Parsley or dill for a fresh, herbal lift at the end.

Tools of the trade for a good soup

• Large heavy-bottomed pot: Prevents scorching and distributes heat evenly.
• Sharp chef’s knife: Chops vegetables and shreds chicken efficiently.
• Wooden spoon: Stirring without scratching your pot.
• Slotted spoon: Removing chicken or vegetables without excess broth.
• Measuring cups and spoons: Ensuring consistent seasoning and liquids.

Step-by-step for a soulful, hearty broth

Step 1: Start by gathering bone-in chicken thighs, which add richer flavor and more tender meat.

Step 2: In a large pot, sauté chopped onions and garlic in a splash of olive oil until fragrant, about 3 minutes.

Step 3: Add the chicken thighs, cover with water or chicken stock, and bring to a gentle simmer over medium heat (about 90°C/194°F).

Step 4: Skim off any foam or impurities that float to the top in the first 10 minutes.

Step 5: Let it simmer uncovered for about 45 minutes, until the chicken is falling apart and the broth is deeply flavored.

Step 6: Remove the chicken, shred it with forks, and discard bones. Return the shredded meat to the pot.

Step 7: Add chopped carrots, celery, and a splash of lemon juice for brightness. Simmer another 15 minutes until vegetables soften.

Cooking checkpoints to keep in mind

• Broth should be clear and aromatic, not cloudy or greasy.
• Chicken should be very tender and easily shredded.
• Vegetables should be just soft, not mushy, to keep some bite.
• Lemon juice at the end brightens the broth without overpowering.

Common mistakes and how to fix them

• Not skimming foam, resulting in a cloudy broth.? Skim the foam early to keep broth clear.
• Boiling too hard, making the chicken tough.? Simmer gently, don’t boil vigorously.
• Adding citrus too early, losing brightness.? Add lemon at the end.
• Unevenly cooked veggies, some mushy, some raw.? Ensure vegetables are cut evenly.

Homemade Chicken Soup

This chicken soup is made by simmering bone-in chicken thighs with aromatic vegetables, resulting in a rich, flavorful broth and tender meat. The soup features a clear, comforting appearance with soft vegetables and shredded chicken, finished with a bright splash of lemon juice and fresh herbs. It’s a simple, nourishing dish perfect for cozy evenings.

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 4

Course: Main Course

Cuisine: Home-style

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 4 pieces bone-in chicken thighs skinless preferred for less fat
• 1 large onion chopped
• 3 cloves garlic minced
• 2 carrots carrots chopped
• 2 stalks celery chopped
• to taste salt and pepper season gradually, taste as you go
• 1 tablespoon olive oil for sautéing
• 6 cups water or chicken stock
• 1 tablespoon lemon juice brightens the broth
• a handful fresh herbs parsley or dill, chopped

Equipment

• Large heavy-bottomed pot
• Sharp chef’s knife
• Wooden spoon
• Slotted Spoon
• Measuring cups and spoons

Method

 

1. Place the chicken thighs in a large heavy-bottomed pot and cover with water or chicken stock. Bring to a gentle simmer over medium heat, creating a fragrant aroma as the broth begins to develop.
   
2. While the broth simmers, chop the onion, carrots, and celery into even pieces, and mince the garlic. Set aside for the next step.
   
3. In a separate pan, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and just beginning to turn golden, about 3 minutes.
   
4. Transfer the sautéed aromatics into the simmering broth, along with the chopped carrots and celery. Continue to simmer uncovered for about 45 minutes, skimming off any foam that rises to keep the broth clear.
   
5. Once the chicken is tender and falling apart, remove it from the pot using a slotted spoon. Shred the meat with two forks, discarding bones, and return the shredded chicken to the pot.
   
6. Add a splash of lemon juice to the broth for brightness. Let everything simmer for another 15 minutes until the vegetables are soft but not mushy.
7. Taste and adjust seasoning with salt and pepper as needed. Stir in chopped fresh herbs for a burst of herbal freshness.
8. Serve the soup hot, with tender shredded chicken, soft vegetables, and a clear, aromatic broth, perfect for cozy evenings.

This creamy chicken soup starts with a simple premise but thrives on unexpected twists. I love adding a splash of sherry or a handful of fresh herbs just before serving. It’s the kind of dish that feels like a warm conversation with an old friend, comforting yet full of subtle surprises.
In the dead of winter, it’s my go-to for turning a rough day around. The rich, velvety broth feels like a hug, especially when made from scratch. It’s a reminder that good, honest food doesn’t need fancy ingredients—just time and a little love.

Why I keep coming back to this recipe

It’s the kind of soup that feels like a warm blanket, especially in cold weather. Each spoonful delivers a comforting, familiar flavor with just enough twist to keep it interesting. I love how flexible it is—tweaking herbs or adding a dash of hot sauce makes it new every time. It’s my quick fix for a cozy, nourishing meal that never lets me down.

Breaking down the ingredients

• Chicken breasts or thighs: Tender, mild-flavored protein that becomes silky when cooked gently.
• Cream (heavy or double): Adds richness and a velvety texture; can substitute coconut cream for dairy-free.
• Onions and garlic: Builds a sweet, savory base; sauté until fragrant and translucent.
• Carrots and celery: Add crunch and sweetness; cook until just tender.
• Chicken broth: The soup’s backbone—use homemade or store-bought, but adjust salt accordingly.
• Nutmeg: A pinch brightens the cream and adds warmth.
• Fresh herbs (parsley, thyme): Finish with bright, herbal notes that lift the richness.

Tools and equipment you’ll need

• Large heavy-bottomed pot: To ensure even heat and prevent scorching during simmering.
• Wooden spoon: For gentle stirring and scraping the bottom.
• Measuring cups and spoons: To keep your seasonings and liquids balanced.
• Sharp knife and chopping board: For prep work—dicing chicken and vegetables.
• Soup ladle: For serving and portioning.

Step-by-step to a silky, comforting bowl

Step 1: Gather your ingredients and equipment before you start. It saves you from scrambling mid-cook.

Step 2: Warm your pot on medium, about 180°C (355°F). Add butter and sauté onions until translucent, about 5 minutes.

Step 3: Add diced chicken and cook until lightly browned, about 7 minutes, stirring often.

Step 4: Pour in broth, bring to a simmer, and add your veggies. Let it cook gently for 20 minutes.

Step 5: Stir in cream, season well with salt, pepper, and a pinch of nutmeg. Let it simmer another 5 minutes.

Step 6: Taste and adjust seasoning. Serve hot, garnished with fresh herbs.

Cooking checkpoints to keep in mind

• Onions should be soft and translucent, not browned.
• Chicken pieces should be cooked through and no longer pink.
• Cream should be added at the end to prevent curdling and maintain smoothness.
• The soup should be hot and bubbly before serving, with a rich aroma.

Common mistakes and how to fix them

• Adding cold cream directly to hot broth.? Use low heat after adding cream to avoid curdling.
• Cream curdles or separates.? Stir continuously when adding cream.
• Overcooking, leading to dry pieces.? Cook chicken until just done.
• Soup tasting bland or overly salty.? Adjust seasoning before serving.

Creamy Chicken Soup

This creamy chicken soup combines tender chicken, aromatic vegetables, and a velvety broth to create a comforting, rich dish. It’s finished with a splash of cream and fresh herbs, resulting in a smooth, hearty soup with a warm, inviting appearance. Perfect for cold days, it feels like a warm hug in a bowl, with subtle twists that keep each spoonful interesting.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 large onions chopped
• 3 cloves garlic minced
• 2 carrots carrots diced
• 2 celery stalks celery diced
• 2 boneless, skinless chicken breasts or thighs diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1/4 teaspoon nutmeg a pinch
• to taste salt and pepper
• fresh parsley and thyme chopped, for finishing

Equipment

• Large heavy-bottomed pot
• Wooden spoon
• Measuring cups and spoons
• Sharp knife and chopping board
• Soup ladle

Method

 

1. Gather all ingredients and equipment before starting to ensure a smooth cooking process.
   
2. Heat your large pot over medium and add a tablespoon of butter or oil. When hot, sauté the chopped onions until they become translucent and fragrant, about 5 minutes.
   
3. Add the minced garlic to the pot and cook for another minute until it releases a fragrant aroma, stirring constantly to avoid burning.
   
4. Stir in the diced carrots and celery, cooking for about 5 minutes until they start to soften and the mixture smells sweet and savory.
   
5. Add the diced chicken to the pot, stirring to combine. Cook for about 7 minutes until the chicken turns white and begins to brown slightly, stirring occasionally.
   
6. Pour in the chicken broth, bringing the mixture to a gentle simmer. Reduce heat to low and let it cook uncovered for about 20 minutes, allowing flavors to meld and chicken to become tender.
   
7. Stir in the heavy cream and season with salt, pepper, and a pinch of nutmeg. Continue to simmer gently for another 5 minutes until the soup is rich and velvety, and the flavors are balanced.
8. Taste the soup and adjust seasoning if necessary. Finish by stirring in chopped fresh herbs like parsley and thyme for brightness.
9. Serve the soup hot, ladled into bowls with a sprinkle of fresh herbs on top. Enjoy the creamy, comforting flavors with a side of crusty bread if desired.

Notes

For an extra touch, add a splash of sherry just before serving or sprinkle with additional herbs for freshness.

This creamy chicken soup starts with a simple premise but thrives on unexpected twists. I love adding a splash of sherry or a handful of fresh herbs just before serving. It’s the kind of dish that feels like a warm conversation with an old friend, comforting yet full of subtle surprises.
In the dead of winter, it’s my go-to for turning a rough day around. The rich, velvety broth feels like a hug, especially when made from scratch. It’s a reminder that good, honest food doesn’t need fancy ingredients—just time and a little love.

Why I keep coming back to this recipe

It’s the kind of soup that feels like a warm blanket, especially in cold weather. Each spoonful delivers a comforting, familiar flavor with just enough twist to keep it interesting. I love how flexible it is—tweaking herbs or adding a dash of hot sauce makes it new every time. It’s my quick fix for a cozy, nourishing meal that never lets me down.

Breaking down the ingredients

• Chicken breasts or thighs: Tender, mild-flavored protein that becomes silky when cooked gently.
• Cream (heavy or double): Adds richness and a velvety texture; can substitute coconut cream for dairy-free.
• Onions and garlic: Builds a sweet, savory base; sauté until fragrant and translucent.
• Carrots and celery: Add crunch and sweetness; cook until just tender.
• Chicken broth: The soup’s backbone—use homemade or store-bought, but adjust salt accordingly.
• Nutmeg: A pinch brightens the cream and adds warmth.
• Fresh herbs (parsley, thyme): Finish with bright, herbal notes that lift the richness.

Tools and equipment you’ll need

• Large heavy-bottomed pot: To ensure even heat and prevent scorching during simmering.
• Wooden spoon: For gentle stirring and scraping the bottom.
• Measuring cups and spoons: To keep your seasonings and liquids balanced.
• Sharp knife and chopping board: For prep work—dicing chicken and vegetables.
• Soup ladle: For serving and portioning.

Step-by-step to a silky, comforting bowl

Step 1: Gather your ingredients and equipment before you start. It saves you from scrambling mid-cook.

Step 2: Warm your pot on medium, about 180°C (355°F). Add butter and sauté onions until translucent, about 5 minutes.

Step 3: Add diced chicken and cook until lightly browned, about 7 minutes, stirring often.

Step 4: Pour in broth, bring to a simmer, and add your veggies. Let it cook gently for 20 minutes.

Step 5: Stir in cream, season well with salt, pepper, and a pinch of nutmeg. Let it simmer another 5 minutes.

Step 6: Taste and adjust seasoning. Serve hot, garnished with fresh herbs.

Cooking checkpoints to keep in mind

• Onions should be soft and translucent, not browned.
• Chicken pieces should be cooked through and no longer pink.
• Cream should be added at the end to prevent curdling and maintain smoothness.
• The soup should be hot and bubbly before serving, with a rich aroma.

Common mistakes and how to fix them

• Adding cold cream directly to hot broth.? Use low heat after adding cream to avoid curdling.
• Cream curdles or separates.? Stir continuously when adding cream.
• Overcooking, leading to dry pieces.? Cook chicken until just done.
• Soup tasting bland or overly salty.? Adjust seasoning before serving.

Creamy Chicken Soup with Herbs

This velvety chicken soup combines tender pieces of chicken with a rich, creamy broth infused with onions, garlic, and vegetables. It’s simmered gently to develop deep flavors, finished with fresh herbs and a splash of sherry for a subtle twist. The final dish offers a comforting, smooth texture with a vibrant herbal aroma, perfect for cold days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Homestyle

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 large chicken breasts or thighs diced
• 1 cup heavy cream or substitute coconut cream
• 1 large onion finely chopped
• 3 cloves garlic minced
• 2 carrots carrots diced
• 2 stalks celery diced
• 4 cups chicken broth preferably homemade
• 1/4 teaspoon nutmeg ground
• to taste salt and pepper
• a handful fresh herbs parsley and thyme, chopped
• 1 tablespoon butter
• 1 shot sherry optional, for finishing

Equipment

• Large heavy-bottomed pot
• Wooden spoon
• Measuring cups and spoons
• Sharp knife
• Chopping board
• Soup ladle

Method

 

1. Gather all your ingredients and prep your chopping board and knives. Dice the chicken into bite-sized pieces and finely chop the onion, garlic, carrots, and celery.
   
2. Warm the large heavy-bottomed pot over medium heat and add the butter. Once melted, sauté the onions until they become translucent and fragrant, about 5 minutes.
   
3. Add the diced chicken to the pot and cook, stirring occasionally, until lightly browned and cooked through, about 7 minutes.
   
4. Pour in the chicken broth and bring it to a gentle simmer. Add the diced carrots and celery, then cover partially and cook for 20 minutes, allowing the vegetables to soften and flavors to meld.
5. Stir in the heavy cream and season with salt, pepper, and a pinch of nutmeg. Reduce heat to low and let the soup simmer gently for another 5 minutes, stirring to keep the cream smooth.
6. Taste the soup and adjust the seasoning as needed. Finish by stirring in chopped fresh herbs and a splash of sherry for extra depth.
7. Serve the soup hot in bowls, garnished with additional herbs if desired. Enjoy the velvety, comforting texture with aromatic herbal notes.

Notes

For an extra layer of flavor, add a splash of sherry just before serving. You can also substitute coconut cream for a dairy-free version. Keep the heat gentle when adding cream to prevent curdling.

This creamy chicken soup starts with a simple premise but thrives on unexpected twists. I love adding a splash of sherry or a handful of fresh herbs just before serving. It’s the kind of dish that feels like a warm conversation with an old friend, comforting yet full of subtle surprises.
In the dead of winter, it’s my go-to for turning a rough day around. The rich, velvety broth feels like a hug, especially when made from scratch. It’s a reminder that good, honest food doesn’t need fancy ingredients—just time and a little love.

Why I keep coming back to this recipe

It’s the kind of soup that feels like a warm blanket, especially in cold weather. Each spoonful delivers a comforting, familiar flavor with just enough twist to keep it interesting. I love how flexible it is—tweaking herbs or adding a dash of hot sauce makes it new every time. It’s my quick fix for a cozy, nourishing meal that never lets me down.

Breaking down the ingredients

• Chicken breasts or thighs: Tender, mild-flavored protein that becomes silky when cooked gently.
• Cream (heavy or double): Adds richness and a velvety texture; can substitute coconut cream for dairy-free.
• Onions and garlic: Builds a sweet, savory base; sauté until fragrant and translucent.
• Carrots and celery: Add crunch and sweetness; cook until just tender.
• Chicken broth: The soup’s backbone—use homemade or store-bought, but adjust salt accordingly.
• Nutmeg: A pinch brightens the cream and adds warmth.
• Fresh herbs (parsley, thyme): Finish with bright, herbal notes that lift the richness.

Tools and equipment you’ll need

• Large heavy-bottomed pot: To ensure even heat and prevent scorching during simmering.
• Wooden spoon: For gentle stirring and scraping the bottom.
• Measuring cups and spoons: To keep your seasonings and liquids balanced.
• Sharp knife and chopping board: For prep work—dicing chicken and vegetables.
• Soup ladle: For serving and portioning.

Step-by-step to a silky, comforting bowl

Step 1: Gather your ingredients and equipment before you start. It saves you from scrambling mid-cook.

Step 2: Warm your pot on medium, about 180°C (355°F). Add butter and sauté onions until translucent, about 5 minutes.

Step 3: Add diced chicken and cook until lightly browned, about 7 minutes, stirring often.

Step 4: Pour in broth, bring to a simmer, and add your veggies. Let it cook gently for 20 minutes.

Step 5: Stir in cream, season well with salt, pepper, and a pinch of nutmeg. Let it simmer another 5 minutes.

Step 6: Taste and adjust seasoning. Serve hot, garnished with fresh herbs.

Cooking checkpoints to keep in mind

• Onions should be soft and translucent, not browned.
• Chicken pieces should be cooked through and no longer pink.
• Cream should be added at the end to prevent curdling and maintain smoothness.
• The soup should be hot and bubbly before serving, with a rich aroma.

Common mistakes and how to fix them

• Adding cold cream directly to hot broth.? Use low heat after adding cream to avoid curdling.
• Cream curdles or separates.? Stir continuously when adding cream.
• Overcooking, leading to dry pieces.? Cook chicken until just done.
• Soup tasting bland or overly salty.? Adjust seasoning before serving.

Creamy Chicken Soup with Herbs

This creamy chicken soup features tender pieces of chicken simmered in a velvety broth enriched with cream and aromatic herbs. It combines simple ingredients with gentle simmering and finishing touches like fresh herbs and a splash of sherry, resulting in a comforting, smooth-textured dish that feels like a warm hug in a bowl.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 large chicken breasts or thighs diced
• 1 cup heavy cream or double cream
• 1 large onion finely chopped
• 3 cloves garlic minced
• 2 carrots carrots diced
• 2 stalks celery diced
• 4 cups chicken broth
• 1/4 teaspoon nutmeg freshly grated
• to taste salt and pepper
• fresh parsley or thyme for garnish
• 1 tablespoon butter
• 1 tablespoon sherry or white wine optional, added at the end

Equipment

• Large heavy-bottomed pot
• Wooden spoon
• Measuring cups and spoons
• Sharp knife and chopping board
• Soup ladle

Method

 

1. Start by gathering all your ingredients and chopping the onion, garlic, carrots, and celery into small, uniform pieces.
   
2. Warm your large heavy-bottomed pot over medium heat and add the butter. Once melted and bubbling, sauté the chopped onion until it becomes translucent and fragrant, about 5 minutes.
   
3. Add the diced chicken to the pot and cook, stirring occasionally, until lightly browned and cooked through, about 7 minutes. The chicken should be no longer pink inside.
   
4. Stir in the minced garlic and cook for another minute until it releases its aroma, making sure not to burn it.
5. Add the diced carrots and celery, stirring to coat them with the aromatic base. Cook for about 5 minutes until they start to soften but still retain some crunch.
6. Pour in the chicken broth, stirring to loosen any bits stuck to the bottom. Bring the mixture to a gentle simmer and cook uncovered for about 20 minutes, until the vegetables are tender and the flavors meld.
7. Reduce the heat to low and stir in the heavy cream, mixing well until the soup becomes smooth and velvety. Season with salt, pepper, and a pinch of freshly grated nutmeg.
8. Let the soup simmer gently for another 5 minutes, adjusting seasoning as needed. For an extra touch, stir in a splash of sherry or white wine just before serving.
9. Taste the soup and make final adjustments with salt and pepper to your preference. Ladle into bowls and garnish with freshly chopped parsley or thyme for a bright, herbal finish.
10. Serve the soup hot, enjoying its comforting aroma and creamy texture with each spoonful.

Notes

For a dairy-free version, substitute coconut cream and skip the butter. Feel free to add hot sauce or extra herbs for variation.

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 built through a slow simmering process that transforms humble ingredients into a clear, fragrant broth. Juicy chicken, tender vegetables, and fresh herbs come together in a comforting bowl with a bright, layered flavor and a warm, nourishing feel.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 6

Course: Main Course

Cuisine: Homestyle

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 whole chicken preferably a whole chicken or chicken pieces
• 2 large carrots peeled and sliced
• 2 stalks celery sliced thin
• 1 large onion diced
• 3 cloves garlic minced
• 2 tablespoons fresh herbs parsley and thyme, chopped
• 1 whole 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 foam as it rises to keep the broth clear and bright.
   
2. Add diced onions, sliced carrots, and celery to the pot. Continue simmering gently, allowing the vegetables to soften and release their flavors into the broth.
   
3. After about 30 minutes, add the minced garlic and chopped fresh herbs to the pot. Stir gently and let everything simmer for an additional hour, allowing the flavors to deepen.
   
4. Check the chicken for doneness using a meat thermometer; it should reach 75°C (165°F). Once cooked, carefully remove the chicken from the pot and set aside to rest.
   
5. Use a slotted spoon to remove vegetables if you prefer a clearer broth, or leave them in for a heartier texture. Strain the broth through a fine sieve if you want it extra clear.
   
6. Shred the cooked chicken meat, discarding the bones and skin. Return the shredded chicken to the pot, along with a squeeze of fresh lemon juice for brightness.
   
7. Taste the broth and season with salt and pepper as needed. Warm everything through until the chicken is heated and the flavors meld, about 10 minutes.
8. Serve the soup hot, garnished with additional herbs if desired. Enjoy a comforting bowl of homemade chicken soup with tender vegetables and a clear, fragrant broth.

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.

This chicken soup is my go-to when I want something warm but not heavy, with a little punch of citrus and spice. It’s inspired by street foods I’ve eaten in Southeast Asia, where every bowl tells a story. The lemongrass and ginger lift the usual chicken soup into something brighter, more alive.

Why I keep coming back to this recipe

It’s the kind of dish that welcomes you home, no matter how chaotic your day. The balance of spice, citrus, and herbs feels like a small celebration in every bowl. Plus, it’s adaptable—change the greens, add noodles, or serve with rice—making it a forever favorite.

Breaking down the ingredients

• Chicken thighs: They stay juicy and tender, perfect for broth. Swap with drumsticks if you like more flavor.: Rich, slightly fatty, adds depth and body to the soup.
• Lemongrass: It’s the secret to that bright, citrusy aroma. Use fresh, bruised stalks for maximum flavor, or dried if fresh isn’t available.: Oozy with lemony scent, it’s the soul of this soup.
• Ginger: Fresh and fiery, it cuts through the richness. If you’re out, a pinch of ground ginger works in a pinch.: Spicy, warm, and invigorating.
• Vegetables: Carrots add sweetness, bok choy offers crunch, and green onions give a fresh hit. Feel free to add mushrooms or other greens.: Colorful, crunchy, and full of life.
• Broth: Homemade or good-quality store-bought. It’s the base that ties everything together, so don’t skimp.: A clear, fragrant foundation for your flavors.
• Herbs: Cilantro, Thai basil—don’t skip. They bring a fresh, peppery brightness.: Aromatic, vibrant, finishing touch.
• Lime: A squeeze at the end lifts all flavors. Sub with lemon if needed.: Bright, zesty, and essential for that final punch.

Tools of the trade for this soup

• Large heavy-bottomed pot: To hold all ingredients and ensure even simmering.
• Sharp knife: For chopping vegetables and herbs.
• Wooden spoon or ladle: To stir and serve the soup.
• Measuring spoons: To add spices and seasonings accurately.

Step-by-step guide to a fragrant, nourishing broth

Step 1: Start with a big pot over medium heat. Toss in a splash of oil and sauté chopped onions until translucent, about 5 minutes.

Step 2: Add minced garlic, grated ginger, and bruised lemongrass stalks. Cook until fragrant, about 2 minutes, smelling lemony and spicy.

Step 3: Pour in chicken stock, bring to a simmer. Skim off any foam that rises to keep it clear and bright.

Step 4: Add chicken pieces, preferably thighs, and cook gently until just cooked through, about 15-20 minutes.

Step 5: Remove chicken, shred it, then return to the pot. Add vegetables like carrots and bok choy. Let simmer until tender, about 10 minutes.

Step 6: Taste and adjust seasoning with salt, pepper, or a squeeze of lime for brightness.

Step 7: Finish with a handful of fresh herbs like cilantro or Thai basil. Serve hot, with a side of rice or crusty bread.

Cooking checkpoints and handy tips

• Ensure the chicken is just cooked through to keep it tender. Overcooking makes it tough.
• Skim the foam regularly for a clear, inviting broth.
• Add greens at the end to keep their color and crunch, unless you want a softer texture.

Avoid these common chicken soup pitfalls

• Adding greens too early, which makes them soggy.? Reduce heat before adding delicate greens, so they don’t turn to mush.
• Letting foam sit and turn cloudy.? Skim foam regularly to keep broth clear and bright.
• Boiling too hard, toughening the meat.? Use a gentle simmer for chicken to stay tender, not boiling vigorously.
• Over-salting or under-seasoning.? Taste and adjust seasoning before serving.

Lemongrass and Ginger Chicken Soup

This bright and aromatic chicken soup combines tender chicken thighs with fragrant lemongrass, ginger, and fresh herbs. The clear broth is enriched with vegetables like carrots and bok choy, resulting in a comforting yet lively dish with a vibrant appearance and balanced textures. It’s perfect as a nourishing, customizable bowl that feels like a flavorful celebration in every sip.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Southeast Asian

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces chicken thighs preferably bone-in and skinless
• 2 stalks lemongrass bruise by pounding lightly
• 2 inch fresh ginger grated or sliced thin
• 1 large onion chopped
• 3 cloves garlic minced
• 2 carrots carrots sliced into rounds
• 4 bunches bok choy chopped, separate stems and leaves
• 6 cups chicken broth homemade or quality store-bought
• 1 handful cilantro chopped, for garnish
• 1 bunch Thai basil roughly chopped, optional
• 1 lime lime for squeezing at the end
• to taste salt and pepper

Equipment

• Large heavy-bottomed pot
• Sharp knife
• Wooden spoon or ladle
• Measuring spoons

Method

 

1. Heat a large heavy-bottomed pot over medium heat, then add a splash of oil. Sauté the chopped onion until translucent and fragrant, about 5 minutes.
   
2. Add minced garlic, grated ginger, and bruised lemongrass stalks to the pot. Cook until aromatic, about 2 minutes, filling the kitchen with a lemony, spicy scent.
   
3. Pour in the chicken broth and bring to a gentle simmer. Skim off any foam that rises to keep the broth clear and bright.
   
4. Add the chicken thighs to the broth. Let them simmer gently for about 15-20 minutes until cooked through and tender.
   
5. Remove the chicken, shred it with two forks, then return it to the pot. Add the sliced carrots and chopped bok choy stems. Continue simmering until vegetables are tender, about 10 minutes.
   
6. Taste the broth and season with salt and pepper as needed. Squeeze in fresh lime juice to brighten the flavors.
   
7. Add the bok choy leaves and chopped herbs like cilantro and Thai basil. Let them wilt slightly for about 2 minutes.
8. Serve the soup hot, garnished with additional herbs if desired, alongside rice or crusty bread for a complete meal.

Notes

For a spicier kick, add sliced chili or a dash of chili oil. Feel free to swap greens or add noodles for variety. Skim foam regularly to keep the broth clear and vibrant.

This chicken soup is my go-to when I want something warm but not heavy, with a little punch of citrus and spice. It’s inspired by street foods I’ve eaten in Southeast Asia, where every bowl tells a story. The lemongrass and ginger lift the usual chicken soup into something brighter, more alive.

Why I keep coming back to this recipe

It’s the kind of dish that welcomes you home, no matter how chaotic your day. The balance of spice, citrus, and herbs feels like a small celebration in every bowl. Plus, it’s adaptable—change the greens, add noodles, or serve with rice—making it a forever favorite.

Breaking down the ingredients

• Chicken thighs: They stay juicy and tender, perfect for broth. Swap with drumsticks if you like more flavor.: Rich, slightly fatty, adds depth and body to the soup.
• Lemongrass: It’s the secret to that bright, citrusy aroma. Use fresh, bruised stalks for maximum flavor, or dried if fresh isn’t available.: Oozy with lemony scent, it’s the soul of this soup.
• Ginger: Fresh and fiery, it cuts through the richness. If you’re out, a pinch of ground ginger works in a pinch.: Spicy, warm, and invigorating.
• Vegetables: Carrots add sweetness, bok choy offers crunch, and green onions give a fresh hit. Feel free to add mushrooms or other greens.: Colorful, crunchy, and full of life.
• Broth: Homemade or good-quality store-bought. It’s the base that ties everything together, so don’t skimp.: A clear, fragrant foundation for your flavors.
• Herbs: Cilantro, Thai basil—don’t skip. They bring a fresh, peppery brightness.: Aromatic, vibrant, finishing touch.
• Lime: A squeeze at the end lifts all flavors. Sub with lemon if needed.: Bright, zesty, and essential for that final punch.

Tools of the trade for this soup

• Large heavy-bottomed pot: To hold all ingredients and ensure even simmering.
• Sharp knife: For chopping vegetables and herbs.
• Wooden spoon or ladle: To stir and serve the soup.
• Measuring spoons: To add spices and seasonings accurately.

Step-by-step guide to a fragrant, nourishing broth

Step 1: Start with a big pot over medium heat. Toss in a splash of oil and sauté chopped onions until translucent, about 5 minutes.

Step 2: Add minced garlic, grated ginger, and bruised lemongrass stalks. Cook until fragrant, about 2 minutes, smelling lemony and spicy.

Step 3: Pour in chicken stock, bring to a simmer. Skim off any foam that rises to keep it clear and bright.

Step 4: Add chicken pieces, preferably thighs, and cook gently until just cooked through, about 15-20 minutes.

Step 5: Remove chicken, shred it, then return to the pot. Add vegetables like carrots and bok choy. Let simmer until tender, about 10 minutes.

Step 6: Taste and adjust seasoning with salt, pepper, or a squeeze of lime for brightness.

Step 7: Finish with a handful of fresh herbs like cilantro or Thai basil. Serve hot, with a side of rice or crusty bread.

Cooking checkpoints and handy tips

• Ensure the chicken is just cooked through to keep it tender. Overcooking makes it tough.
• Skim the foam regularly for a clear, inviting broth.
• Add greens at the end to keep their color and crunch, unless you want a softer texture.

Avoid these common chicken soup pitfalls

• Adding greens too early, which makes them soggy.? Reduce heat before adding delicate greens, so they don’t turn to mush.
• Letting foam sit and turn cloudy.? Skim foam regularly to keep broth clear and bright.
• Boiling too hard, toughening the meat.? Use a gentle simmer for chicken to stay tender, not boiling vigorously.
• Over-salting or under-seasoning.? Taste and adjust seasoning before serving.

Southeast Asian Lemongrass Chicken Soup

This vibrant chicken soup combines tender chicken thighs with fragrant lemongrass, ginger, and fresh herbs, creating a bright and comforting broth. Loaded with colorful vegetables like carrots and bok choy, it offers a balance of spice, citrus, and freshness, finished with a squeeze of lime for an invigorating flavor. The final dish boasts a clear, aromatic broth with tender chicken and crisp greens, perfect for a cozy, nourishing meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: Southeast Asian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces chicken thighs preferably bone-in, skinless
• 2 stalks lemongrass bruised for maximum flavor
• 2 inch fresh ginger grated
• 1 medium onion chopped
• 2 cloves garlic minced
• 4 carrots carrots sliced
• 1 bunch bok choy cut into strips
• 4 cups chicken broth preferably homemade or good-quality store-bought
• 2 tablespoons fish sauce optional
• 1 lime lime juiced for serving
• a handful cilantro roughly chopped
• a handful Thai basil roughly chopped
• 2 green onions green onions sliced

Equipment

• Large heavy-bottomed pot
• Sharp knife
• Wooden spoon or ladle
• Measuring spoons

Method

 

1. Heat the large pot over medium heat, then add a splash of oil and sauté the chopped onion until translucent, about 5 minutes, until it releases a fragrant aroma.
   
2. Add the minced garlic, grated ginger, and bruised lemongrass to the pot. Cook for about 2 minutes, stirring often, until fragrant and lemony in scent.
   
3. Pour in the chicken broth and bring the mixture to a gentle simmer. Skim off any foam or impurities that rise to keep the broth clear and bright.
   
4. Place the chicken thighs into the broth, ensuring they are submerged. Let simmer gently for about 15-20 minutes, until the chicken is cooked through and tender.
5. Remove the chicken from the pot, shred it with two forks, and set aside. Add sliced carrots to the broth and cook for about 10 minutes, until they soften slightly.
6. Return the shredded chicken to the pot, then add the bok choy and cook for another 2-3 minutes until greens are tender but still vibrant.
7. Taste the broth and adjust seasoning with fish sauce, salt, or pepper as needed. Squeeze in the lime juice to brighten the flavors.
8. Ladle the hot soup into bowls and garnish generously with chopped cilantro, Thai basil, and sliced green onions for a fresh, aromatic finish.
9. Serve the soup hot, with extra lime wedges on the side for those who like a zesty punch, and enjoy the bright, comforting flavors in every spoonful!

Notes

For an extra layer of flavor, toast the lemongrass and ginger slightly before adding to the broth. Feel free to add noodles or serve with rice for a heartier meal.

This chicken soup is my go-to when I want something warm but not heavy, with a little punch of citrus and spice. It’s inspired by street foods I’ve eaten in Southeast Asia, where every bowl tells a story. The lemongrass and ginger lift the usual chicken soup into something brighter, more alive.

Why I keep coming back to this recipe

It’s the kind of dish that welcomes you home, no matter how chaotic your day. The balance of spice, citrus, and herbs feels like a small celebration in every bowl. Plus, it’s adaptable—change the greens, add noodles, or serve with rice—making it a forever favorite.

Breaking down the ingredients

• Chicken thighs: They stay juicy and tender, perfect for broth. Swap with drumsticks if you like more flavor.: Rich, slightly fatty, adds depth and body to the soup.
• Lemongrass: It’s the secret to that bright, citrusy aroma. Use fresh, bruised stalks for maximum flavor, or dried if fresh isn’t available.: Oozy with lemony scent, it’s the soul of this soup.
• Ginger: Fresh and fiery, it cuts through the richness. If you’re out, a pinch of ground ginger works in a pinch.: Spicy, warm, and invigorating.
• Vegetables: Carrots add sweetness, bok choy offers crunch, and green onions give a fresh hit. Feel free to add mushrooms or other greens.: Colorful, crunchy, and full of life.
• Broth: Homemade or good-quality store-bought. It’s the base that ties everything together, so don’t skimp.: A clear, fragrant foundation for your flavors.
• Herbs: Cilantro, Thai basil—don’t skip. They bring a fresh, peppery brightness.: Aromatic, vibrant, finishing touch.
• Lime: A squeeze at the end lifts all flavors. Sub with lemon if needed.: Bright, zesty, and essential for that final punch.

Tools of the trade for this soup

• Large heavy-bottomed pot: To hold all ingredients and ensure even simmering.
• Sharp knife: For chopping vegetables and herbs.
• Wooden spoon or ladle: To stir and serve the soup.
• Measuring spoons: To add spices and seasonings accurately.

Step-by-step guide to a fragrant, nourishing broth

Step 1: Start with a big pot over medium heat. Toss in a splash of oil and sauté chopped onions until translucent, about 5 minutes.

Step 2: Add minced garlic, grated ginger, and bruised lemongrass stalks. Cook until fragrant, about 2 minutes, smelling lemony and spicy.

Step 3: Pour in chicken stock, bring to a simmer. Skim off any foam that rises to keep it clear and bright.

Step 4: Add chicken pieces, preferably thighs, and cook gently until just cooked through, about 15-20 minutes.

Step 5: Remove chicken, shred it, then return to the pot. Add vegetables like carrots and bok choy. Let simmer until tender, about 10 minutes.

Step 6: Taste and adjust seasoning with salt, pepper, or a squeeze of lime for brightness.

Step 7: Finish with a handful of fresh herbs like cilantro or Thai basil. Serve hot, with a side of rice or crusty bread.

Cooking checkpoints and handy tips

• Ensure the chicken is just cooked through to keep it tender. Overcooking makes it tough.
• Skim the foam regularly for a clear, inviting broth.
• Add greens at the end to keep their color and crunch, unless you want a softer texture.

Avoid these common chicken soup pitfalls

• Adding greens too early, which makes them soggy.? Reduce heat before adding delicate greens, so they don’t turn to mush.
• Letting foam sit and turn cloudy.? Skim foam regularly to keep broth clear and bright.
• Boiling too hard, toughening the meat.? Use a gentle simmer for chicken to stay tender, not boiling vigorously.
• Over-salting or under-seasoning.? Taste and adjust seasoning before serving.

Southeast Asian Lemongrass Chicken Soup

This vibrant chicken soup combines tender chicken thighs with fragrant lemongrass, ginger, and fresh vegetables, creating a bright and comforting broth with lively citrus and spice notes. The soup features a clear, aromatic broth with juicy chicken and crunchy greens, finished with fresh herbs and a squeeze of lime for a zesty punch.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Southeast Asian

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 4 pieces chicken thighs preferably bone-in, skinless
• 2 stalks lemongrass bruise with the back of a knife
• 1 inch fresh ginger grated
• 1 large onion chopped
• 2 cloves garlic minced
• 4 cups chicken broth homemade or store-bought
• 2 carrots carrots sliced into thin rounds
• 1 bunch bok choy chopped
• 3 green green onions sliced thinly
• 1 handful cilantro chopped, for garnish
• 1 bunch Thai basil roughly chopped, for garnish
• 2 limes lime cut into wedges

Equipment

• Large heavy-bottomed pot
• Sharp knife
• Wooden spoon or ladle
• Measuring spoons

Method

 

1. Start by chopping the onion and slicing the carrots into thin rounds to prepare the vegetables.
   
2. Bruise the lemongrass stalks with the back of your knife to release their aroma, then chop into 3-inch pieces.
   
3. Heat a large heavy-bottomed pot over medium heat and add a splash of oil. Sauté the chopped onion until translucent, about 5 minutes, until it begins to smell sweet and turns slightly golden.
   
4. Add the minced garlic, grated ginger, and bruised lemongrass to the pot. Cook for about 2 minutes until fragrant, with a lemony and spicy aroma filling the air.
5. Pour in the chicken broth and bring the mixture to a gentle simmer. Skim off any foam that rises to keep the broth clear and bright.
6. Add the chicken thighs to the broth. Reduce the heat to low and gently simmer for 15-20 minutes until the chicken is just cooked through and tender.
7. Remove the chicken from the pot, shred it into bite-sized pieces, and return it to the broth. Add the sliced carrots and chopped bok choy, then let everything simmer for another 10 minutes until the vegetables are tender.
8. Taste the broth and adjust seasoning with salt, pepper, or a squeeze of lime for brightness. Add the sliced green onions and chopped herbs just before serving for a fresh finish.
9. Serve the hot soup in bowls with lime wedges on the side, allowing everyone to add a zesty squeeze just before eating. Garnish with additional cilantro and Thai basil for full flavor.

This chicken soup is my go-to when I want something warm but not heavy, with a little punch of citrus and spice. It’s inspired by street foods I’ve eaten in Southeast Asia, where every bowl tells a story. The lemongrass and ginger lift the usual chicken soup into something brighter, more alive.

Why I keep coming back to this recipe

It’s the kind of dish that welcomes you home, no matter how chaotic your day. The balance of spice, citrus, and herbs feels like a small celebration in every bowl. Plus, it’s adaptable—change the greens, add noodles, or serve with rice—making it a forever favorite.

Breaking down the ingredients

• Chicken thighs: They stay juicy and tender, perfect for broth. Swap with drumsticks if you like more flavor.: Rich, slightly fatty, adds depth and body to the soup.
• Lemongrass: It’s the secret to that bright, citrusy aroma. Use fresh, bruised stalks for maximum flavor, or dried if fresh isn’t available.: Oozy with lemony scent, it’s the soul of this soup.
• Ginger: Fresh and fiery, it cuts through the richness. If you’re out, a pinch of ground ginger works in a pinch.: Spicy, warm, and invigorating.
• Vegetables: Carrots add sweetness, bok choy offers crunch, and green onions give a fresh hit. Feel free to add mushrooms or other greens.: Colorful, crunchy, and full of life.
• Broth: Homemade or good-quality store-bought. It’s the base that ties everything together, so don’t skimp.: A clear, fragrant foundation for your flavors.
• Herbs: Cilantro, Thai basil—don’t skip. They bring a fresh, peppery brightness.: Aromatic, vibrant, finishing touch.
• Lime: A squeeze at the end lifts all flavors. Sub with lemon if needed.: Bright, zesty, and essential for that final punch.

Tools of the trade for this soup

• Large heavy-bottomed pot: To hold all ingredients and ensure even simmering.
• Sharp knife: For chopping vegetables and herbs.
• Wooden spoon or ladle: To stir and serve the soup.
• Measuring spoons: To add spices and seasonings accurately.

Step-by-step guide to a fragrant, nourishing broth

Step 1: Start with a big pot over medium heat. Toss in a splash of oil and sauté chopped onions until translucent, about 5 minutes.

Step 2: Add minced garlic, grated ginger, and bruised lemongrass stalks. Cook until fragrant, about 2 minutes, smelling lemony and spicy.

Step 3: Pour in chicken stock, bring to a simmer. Skim off any foam that rises to keep it clear and bright.

Step 4: Add chicken pieces, preferably thighs, and cook gently until just cooked through, about 15-20 minutes.

Step 5: Remove chicken, shred it, then return to the pot. Add vegetables like carrots and bok choy. Let simmer until tender, about 10 minutes.

Step 6: Taste and adjust seasoning with salt, pepper, or a squeeze of lime for brightness.

Step 7: Finish with a handful of fresh herbs like cilantro or Thai basil. Serve hot, with a side of rice or crusty bread.

Cooking checkpoints and handy tips

• Ensure the chicken is just cooked through to keep it tender. Overcooking makes it tough.
• Skim the foam regularly for a clear, inviting broth.
• Add greens at the end to keep their color and crunch, unless you want a softer texture.

Avoid these common chicken soup pitfalls

• Adding greens too early, which makes them soggy.? Reduce heat before adding delicate greens, so they don’t turn to mush.
• Letting foam sit and turn cloudy.? Skim foam regularly to keep broth clear and bright.
• Boiling too hard, toughening the meat.? Use a gentle simmer for chicken to stay tender, not boiling vigorously.
• Over-salting or under-seasoning.? Taste and adjust seasoning before serving.

Southeast Asian Lemongrass Chicken Soup

This chicken soup features tender chicken thighs simmered with fragrant lemongrass, ginger, and fresh vegetables, creating a bright, spicy broth with a nourishing texture. Bright herbs and lime finish the dish, making it both comforting and lively. It’s a versatile, aromatic soup inspired by street foods from Southeast Asia that’s perfect for cozy, flavorful meals.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: Southeast Asian

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 4 pieces chicken thighs preferably bone-in, skinless
• 2 stalks lemongrass bruised and chopped into large pieces
• 1 inch fresh ginger grated
• 1 large onion chopped
• 2 carrots carrots sliced thinly
• 2 heads bok choy chopped
• 6 cups chicken broth homemade or quality store-bought
• 2 green onions green onions sliced
• 1/2 cup cilantro chopped
• 1 bunch Thai basil roughly chopped
• 1 lime lime juiced for serving
• 2 cloves garlic minced
• 1 tbsp oil for sautéing
• to taste salt and pepper

Equipment

• Large heavy-bottomed pot
• Sharp knife
• Wooden spoon or ladle
• Measuring spoons

Method

 

1. Heat a large heavy-bottomed pot over medium heat and add a splash of oil. Sauté chopped onions until they become translucent and fragrant, about 5 minutes.
   
2. Add minced garlic, grated ginger, and bruised lemongrass to the pot. Cook until fragrant, about 2 minutes, filling your kitchen with a lemony, spicy aroma.
   
3. Pour in the chicken broth and bring to a gentle simmer. Skim off any foam that rises to keep the broth clear and bright.
   
4. Add chicken thighs to the broth, ensuring they are submerged. Cover and cook gently for 15-20 minutes until the chicken is cooked through and tender.
5. Remove the chicken from the pot, shred it with two forks, and set aside.
6. Add sliced carrots and chopped bok choy to the broth. Let the soup simmer until the vegetables are tender, about 10 minutes.
7. Return the shredded chicken to the pot, stirring to combine. Taste the broth and adjust seasoning with salt, pepper, and a squeeze of lime for brightness.
8. Just before serving, add sliced green onions, chopped cilantro, and Thai basil to the soup. Let the herbs wilt slightly, releasing their vibrant aroma.
9. Squeeze fresh lime juice into the soup for an extra punch of citrus flavor. Ladle into bowls and serve hot, with rice or crusty bread if desired.