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Slow-Simmered Chicken Soup

This chicken soup is built on a rich, flavorful broth developed through slow simmering, using a chicken carcass or thighs combined with aromatics like onion, garlic, and bay leaf. The final dish features a clear, golden broth with tender shredded chicken and vibrant vegetables, offering a comforting and nourishing experience with a silky texture and bright herbaceous notes.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken carcass or thighs preferably with some fat and skin
  • 1 large onion peeled and quartered
  • 3 cloves garlic whole or crushed
  • 1 bay leaf bay leaf
  • 2 carrots carrots peeled and chopped into bite-sized pieces
  • 2 stalks celery chopped
  • to taste salt and pepper for seasoning, added gradually
  • 1 cup fresh parsley chopped, added at the end
  • 1 tablespoon fresh dill chopped, optional
  • 1 splash lemon juice optional, added at the end

Equipment

  • Large stockpot
  • Fine sieve
  • Sharp chef’s knife
  • Wooden spoon
  • Ladle

Method
 

  1. Place the chicken carcass or thighs into a large stockpot and cover with water. Bring to a gentle simmer over medium heat, and as it warms, skim off any foam or impurities that rise to the surface to keep the broth clear.
  2. Add the quartered onion, whole garlic cloves, bay leaf, and a pinch of salt. Reduce the heat to low, maintaining a gentle simmer around 70°C (160°F). Let it simmer slowly for at least 2 hours, allowing the flavors to develop deeply and the broth to become rich and golden.
  3. Once the broth has a deep aroma and golden hue, remove the chicken and set aside to cool slightly. Strain the broth through a fine sieve into another pot to remove solids and impurities, resulting in a clear, flavorful base.
  4. While the broth is simmering, shred the cooked chicken, discarding bones if used. Chop the carrots and celery into bite-sized pieces.
  5. Return the strained broth to the stove and bring it to a gentle simmer. Add the shredded chicken along with the chopped carrots and celery. Cook for about 20 minutes until the vegetables are tender and flavors meld, the soup will smell savory and inviting.
  6. Taste the soup and adjust seasoning with salt and pepper. Just before serving, stir in chopped fresh parsley and dill for brightness. If desired, add a splash of lemon juice to cut through the richness and refresh the flavors.
  7. Ladle the hot soup into bowls and serve with crusty bread or a squeeze of lemon for extra vibrancy. Enjoy a comforting, nourishing bowl of chicken soup that's perfect for any cozy day.

Notes

Patience during simmering yields a deeply flavorful and clear broth. Skimming impurities regularly helps maintain clarity. Finish with fresh herbs and lemon for a bright finish.