classic chicken soup recipe

Chicken soup often feels like a blank canvas, but I like to think of it as a quiet act of patience. This version, built on homemade broth, lets the flavors deepen with each hour, echoing long Sunday afternoons. It’s a recipe that rewards you with a slow, soulful clarity, especially when you add a touch of lemon at the end.

Why this chicken soup keeps calling me back

It’s a recipe rooted in simplicity but layered with flavor. The slow simmer unlocks deep, comforting aromas that evoke memories of home. Plus, it’s endlessly adaptable—use what’s in your fridge, tweak the herbs, or add a spicy kick. Sometimes, it’s just about that first spoonful that makes everything feel a little more manageable.

Breaking down the ingredients

• Chicken bones: The backbone of flavor; slow simmering extracts rich, gelatinous goodness. Use leftover bones or ask your butcher for scraps.
• Aromatics (onion, carrot, celery): Builds the flavor base; add these early for a sweet, earthy aroma that fills your kitchen.
• Noodles or rice: Adds comforting texture; swap for gluten-free options or omit for a lighter broth.
• Lemon: Brightens the soup with a citrus burst; essential for balancing the richness.
• Fresh herbs (parsley, dill): Gives the final touch of freshness and color; sprinkle just before serving.
• Salt and pepper: Basic seasoning; adjust to taste, and don’t forget to season in stages.

Tools of the trade for a great chicken soup

• Large stockpot: To simmer the broth and cook the vegetables and chicken.
• Fine sieve: To strain the broth and keep it crystal clear.
• Sharp knife: To chop vegetables and shred chicken.
• Cutting board: To prep ingredients safely and efficiently.
• Ladle: To serve the soup in bowls, keeping it hot.

Step-by-step to a soulful bowl of chicken soup

Step 1: Start by gathering a humble handful of chicken bones, preferably with a little meat still clinging. Rinse them well under cold water.

Step 2: In a large pot, toss in the bones and cover with cold water. Bring to a gentle simmer over medium-low heat, about 90°C (194°F).

Step 3: Skim off any foam that rises to the surface to keep the broth clear and clean-tasting.

Step 4: Let the broth simmer slowly for at least 2 hours, adding aromatics like onion, carrot, and celery after the first 30 minutes.

Step 5: Strain the broth through a fine sieve; don’t press the solids — let the flavors settle.

Step 6: Meanwhile, shred cooked chicken thighs or breasts, seasoned lightly with salt and pepper.

Step 7: Add vegetables like diced carrots, celery, and a handful of noodles or rice to the broth, simmer until tender.

Step 8: Stir in the shredded chicken, then season with salt, pepper, and a squeeze of lemon to brighten.

Step 9: Ladle into bowls, garnish with fresh herbs, and serve hot.

Cooking checkpoints and tips

• Broth is ready when it smells rich and slightly toasted, not burnt.
• Vegetables should be tender but not mushy, test with a fork.
• Chicken should be juicy and easily shredded, not dry or rubbery.

Common mistakes and how to fix them

• Too salty broth.? Add more water if broth reduces too much and becomes too salty.
• Soup bubbling vigorously.? Reduce heat to prevent boiling over.
• Cloudy broth.? Skim more frequently to keep broth clear.
• Flat-tasting broth.? Add a splash of vinegar or lemon juice to brighten flavors.

This soup is more than just comfort in a bowl; it’s about the stories in the simmering pot and the memories stirred up with each spoonful. It’s forgiving, adaptable, and perfect for those cold days when only a warm, familiar dish will do. Keep it simple, trust your nose, and don’t rush the gentle simmer — that’s where the magic happens.