Category: Soups

This easy chicken soup isn’t about perfection; it’s about the messy, comforting process of making something nourishing. It’s a recipe I turn to when I need a quick hug in a bowl after a long day or when I want to clear out the fridge with minimal fuss. The best part? It’s forgiving, adaptable, and always reminds me of home, even if I’m just cooking for myself.

Why I Keep Coming Back to This Soup

It’s quick, forgiving, and always hits the spot. The simple act of simmering vegetables and chicken fills the kitchen with a cozy aroma. It’s adaptable—change herbs, add noodles, or skip the meat—yet always satisfying when you want something honest and warm.

Breaking Down the Ingredients

• Chicken: Shredded for tenderness, use thighs for flavor or breasts for leaner meat.
• Onions: Start with a fragrant base, the smell should turn sweet and inviting.
• Carrots: Add a subtle sweetness and color, use fresh for crunch or cooked for softness.
• Celery: Gives a fresh, slightly peppery note that balances the richness.
• Chicken broth: Look for low-sodium to control salt; homemade is best if you have it.
• Herbs and seasonings: Bay leaf and pepper are classic, but thyme or parsley can brighten the dish.
• Lemon (optional): A squeeze brightens the broth, especially if you want a fresh zing.

Tools of the Trade for a Cozy Bowl

• Large heavy-bottomed pot: Even heat distribution for simmering vegetables and chicken.
• Sharp knife: Precise chopping of vegetables.
• Cutting board: Stable surface for prep.
• Wooden spoon: Gentle stirring to avoid scratching the pot.

Step-by-Step Guide to a Soul-Soothing Chicken Soup

Step 1: Gather your equipment: a large heavy-bottomed pot, a sharp knife, a cutting board, and a wooden spoon.

Step 2: Dice onions, carrots, and celery; set aside.

Step 3: Sauté the vegetables in a splash of oil over medium heat until fragrant, about 5 minutes.

Step 4: Add shredded chicken, broth, a bay leaf, and season with salt and pepper.

Step 5: Bring to a simmer, then reduce heat to low. Cook uncovered for about 20 minutes.

Step 6: Remove the bay leaf, taste and adjust seasoning.

Step 7: Serve hot, garnished with fresh herbs if desired.

Cooking Checkpoints and Tips for Success

• Ensure the vegetables are tender and fragrant before adding the chicken.
• Simmer gently; a rolling boil can toughen the chicken and muddle flavors.
• Taste and adjust seasoning at the end for a balanced, flavorful broth.

Common Pitfalls and How to Avoid Them

• Over-salted broth.? Add salt gradually, tasting as you go, to avoid over-seasoning.
• Tough chicken from high heat.? Don’t boil vigorously; keep it at a gentle simmer for tender chicken.
• Forgetting to take out the bay leaf.? Remove the bay leaf before serving to prevent bitterness.
• Adding dried herbs too early.? Use fresh herbs at the end for bright flavor.

Comforting Chicken Soup

This easy chicken soup is made by simmering tender shredded chicken with fragrant vegetables in a flavorful broth, resulting in a warm, clear, and hearty dish. The process involves sautéing vegetables, simmering with chicken and herbs, and finishing with fresh seasonings for a cozy, inviting appearance and comforting texture.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb shredded chicken (thighs or breasts) cooked and shredded
• 1 large onion diced
• 2 large carrots diced
• 2 stalks celery diced
• 4 cups chicken broth low-sodium preferred
• 1 bay leaf bay leaf
• to taste salt and pepper
• 1 tablespoon olive oil
• 1 lemon lemon (optional) freshly squeezed
• Fresh parsley or herbs for garnish

Equipment

• Large heavy-bottomed pot
• Sharp knife
• Cutting board
• Wooden spoon

Method

 

1. Gather your equipment: a large heavy-bottomed pot, a sharp knife, a cutting board, and a wooden spoon.
   
2. Dice the onion, carrots, and celery into small, even pieces—this helps them cook evenly and release their fragrant aromas.
   1 lb shredded chicken (thighs or breasts)
   
3. Pour a tablespoon of olive oil into the pot and warm it over medium heat, then add the diced vegetables. Sauté until they become fragrant and start to soften, about 5 minutes, with a slight sizzle and a sweet smell filling the kitchen.
   1 lb shredded chicken (thighs or breasts)
   
4. Add the shredded cooked chicken to the pot, stirring to combine with the vegetables, and cook for another 2 minutes to let the flavors mingle.
   1 lb shredded chicken (thighs or breasts)
   
5. Pour in the chicken broth, then add the bay leaf, and season with salt and pepper to taste. Bring the mixture to a gentle simmer, hearing a soft bubbling sound.
   1 lb shredded chicken (thighs or breasts)
   
6. Reduce the heat to low and let the soup simmer uncovered for about 20 minutes, allowing the flavors to meld and the vegetables to become tender. You’ll notice the broth darkening slightly and the vegetables softening when ready.
   
7. Remove the bay leaf and taste the broth, adjusting the seasoning with more salt, pepper, or a squeeze of lemon if desired, to brighten the flavors.
   1 lb shredded chicken (thighs or breasts)
8. Ladle the hot soup into bowls, garnishing with freshly chopped parsley or herbs for a burst of color and freshness.
   1 lb shredded chicken (thighs or breasts)
9. Serve immediately while warm, and enjoy the cozy, nourishing goodness of this simple homemade chicken soup.

Notes

Feel free to customize with noodles, rice, or additional vegetables. For a richer broth, add a splash of cream or a sprinkle of Parmesan at the end.

This easy chicken soup isn’t about perfection; it’s about the messy, comforting process of making something nourishing. It’s a recipe I turn to when I need a quick hug in a bowl after a long day or when I want to clear out the fridge with minimal fuss. The best part? It’s forgiving, adaptable, and always reminds me of home, even if I’m just cooking for myself.

Why I Keep Coming Back to This Soup

It’s quick, forgiving, and always hits the spot. The simple act of simmering vegetables and chicken fills the kitchen with a cozy aroma. It’s adaptable—change herbs, add noodles, or skip the meat—yet always satisfying when you want something honest and warm.

Breaking Down the Ingredients

• Chicken: Shredded for tenderness, use thighs for flavor or breasts for leaner meat.
• Onions: Start with a fragrant base, the smell should turn sweet and inviting.
• Carrots: Add a subtle sweetness and color, use fresh for crunch or cooked for softness.
• Celery: Gives a fresh, slightly peppery note that balances the richness.
• Chicken broth: Look for low-sodium to control salt; homemade is best if you have it.
• Herbs and seasonings: Bay leaf and pepper are classic, but thyme or parsley can brighten the dish.
• Lemon (optional): A squeeze brightens the broth, especially if you want a fresh zing.

Tools of the Trade for a Cozy Bowl

• Large heavy-bottomed pot: Even heat distribution for simmering vegetables and chicken.
• Sharp knife: Precise chopping of vegetables.
• Cutting board: Stable surface for prep.
• Wooden spoon: Gentle stirring to avoid scratching the pot.

Step-by-Step Guide to a Soul-Soothing Chicken Soup

Step 1: Gather your equipment: a large heavy-bottomed pot, a sharp knife, a cutting board, and a wooden spoon.

Step 2: Dice onions, carrots, and celery; set aside.

Step 3: Sauté the vegetables in a splash of oil over medium heat until fragrant, about 5 minutes.

Step 4: Add shredded chicken, broth, a bay leaf, and season with salt and pepper.

Step 5: Bring to a simmer, then reduce heat to low. Cook uncovered for about 20 minutes.

Step 6: Remove the bay leaf, taste and adjust seasoning.

Step 7: Serve hot, garnished with fresh herbs if desired.

Cooking Checkpoints and Tips for Success

• Ensure the vegetables are tender and fragrant before adding the chicken.
• Simmer gently; a rolling boil can toughen the chicken and muddle flavors.
• Taste and adjust seasoning at the end for a balanced, flavorful broth.

Common Pitfalls and How to Avoid Them

• Over-salted broth.? Add salt gradually, tasting as you go, to avoid over-seasoning.
• Tough chicken from high heat.? Don’t boil vigorously; keep it at a gentle simmer for tender chicken.
• Forgetting to take out the bay leaf.? Remove the bay leaf before serving to prevent bitterness.
• Adding dried herbs too early.? Use fresh herbs at the end for bright flavor.

Hearty Chicken Soup

This comforting chicken soup is made by simmering shredded chicken with fragrant vegetables and herbs, resulting in a clear, nourishing broth with tender ingredients. The final dish features a warm, inviting appearance with colorful vegetables and a flavorful, soothing texture that feels like a hug in a bowl.

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: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 chicken thighs or breasts shredded
• 1 onion diced
• 2 medium carrots diced
• 2 stalks celery diced
• 4 cups chicken broth low-sodium preferred
• 1 bay leaf bay leaf
• to taste salt and pepper
• 1 tablespoon olive oil or vegetable oil
• optional lemon for a bright finish
• fresh herbs parsley or thyme, chopped

Equipment

• Large heavy-bottomed pot
• Sharp knife
• Cutting board
• Wooden spoon

Method

 

1. Gather your equipment: a large heavy-bottomed pot, a sharp knife, a cutting board, and a wooden spoon.
   
2. Dice the onion, carrots, and celery into small, even pieces. The vegetables should look uniform and ready for sautéing.
   
3. Pour olive oil into the pot and set over medium heat. Once shimmering, add the diced vegetables and sauté until fragrant and slightly softened, about 5 minutes. You’ll notice the vegetables turn a bit translucent and smell sweet and inviting.
4. Add the shredded chicken to the pot with the vegetables. Stir gently to combine and let everything cook together for a minute, allowing the flavors to meld and the chicken to warm through.
5. Pour in the chicken broth, then add the bay leaf. Stir to combine, and turn up the heat to bring the mixture to a gentle simmer. You should hear a soft bubbling sound, and the broth will start to steam.
6. Reduce the heat to low and let the soup simmer uncovered for about 20 minutes. During this time, the vegetables will become tender, and the flavors will deepen. Keep an eye on the broth, ensuring it stays at a gentle simmer without boiling vigorously.
7. Taste the broth and remove the bay leaf. Adjust the seasoning with salt and pepper, adding a squeeze of lemon if desired for a bright, fresh zing. Stir gently to incorporate the flavors.
8. Ladle the hot soup into bowls, garnishing with chopped fresh herbs for a burst of color and freshness. Serve immediately while steaming and fragrant.

Notes

For extra richness, you can stir in a splash of cream or add cooked noodles for a heartier version. Always taste and adjust seasoning at the end to suit your preference.

This easy chicken soup isn’t about perfection; it’s about the messy, comforting process of making something nourishing. It’s a recipe I turn to when I need a quick hug in a bowl after a long day or when I want to clear out the fridge with minimal fuss. The best part? It’s forgiving, adaptable, and always reminds me of home, even if I’m just cooking for myself.

Why I Keep Coming Back to This Soup

It’s quick, forgiving, and always hits the spot. The simple act of simmering vegetables and chicken fills the kitchen with a cozy aroma. It’s adaptable—change herbs, add noodles, or skip the meat—yet always satisfying when you want something honest and warm.

Breaking Down the Ingredients

• Chicken: Shredded for tenderness, use thighs for flavor or breasts for leaner meat.
• Onions: Start with a fragrant base, the smell should turn sweet and inviting.
• Carrots: Add a subtle sweetness and color, use fresh for crunch or cooked for softness.
• Celery: Gives a fresh, slightly peppery note that balances the richness.
• Chicken broth: Look for low-sodium to control salt; homemade is best if you have it.
• Herbs and seasonings: Bay leaf and pepper are classic, but thyme or parsley can brighten the dish.
• Lemon (optional): A squeeze brightens the broth, especially if you want a fresh zing.

Tools of the Trade for a Cozy Bowl

• Large heavy-bottomed pot: Even heat distribution for simmering vegetables and chicken.
• Sharp knife: Precise chopping of vegetables.
• Cutting board: Stable surface for prep.
• Wooden spoon: Gentle stirring to avoid scratching the pot.

Step-by-Step Guide to a Soul-Soothing Chicken Soup

Step 1: Gather your equipment: a large heavy-bottomed pot, a sharp knife, a cutting board, and a wooden spoon.

Step 2: Dice onions, carrots, and celery; set aside.

Step 3: Sauté the vegetables in a splash of oil over medium heat until fragrant, about 5 minutes.

Step 4: Add shredded chicken, broth, a bay leaf, and season with salt and pepper.

Step 5: Bring to a simmer, then reduce heat to low. Cook uncovered for about 20 minutes.

Step 6: Remove the bay leaf, taste and adjust seasoning.

Step 7: Serve hot, garnished with fresh herbs if desired.

Cooking Checkpoints and Tips for Success

• Ensure the vegetables are tender and fragrant before adding the chicken.
• Simmer gently; a rolling boil can toughen the chicken and muddle flavors.
• Taste and adjust seasoning at the end for a balanced, flavorful broth.

Common Pitfalls and How to Avoid Them

• Over-salted broth.? Add salt gradually, tasting as you go, to avoid over-seasoning.
• Tough chicken from high heat.? Don’t boil vigorously; keep it at a gentle simmer for tender chicken.
• Forgetting to take out the bay leaf.? Remove the bay leaf before serving to prevent bitterness.
• Adding dried herbs too early.? Use fresh herbs at the end for bright flavor.

Hearty Chicken Soup

This comforting chicken soup combines tender shredded chicken with fragrant sautéed vegetables simmered in flavorful broth, resulting in a warm, inviting dish with a clear, nourishing broth and soft, colorful ingredients. It’s versatile, forgiving, and perfect for a quick, cozy meal, adaptable with herbs or noodles to suit your taste.

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: 250

Ingredients Equipment Method

Ingredients

  

• 2 cups cooked shredded chicken use thighs for flavor or breasts for leaner meat
• 1 large onion diced
• 2 carrots carrots diced
• 2 stalks celery diced
• 4 cups chicken broth low-sodium preferred
• 1 bay leaf bay leaf
• Salt and black pepper seasonings to taste
• Fresh herbs herbs parsley or thyme, chopped, optional
• 1 lemon lemon optional, for brightening

Equipment

• Large heavy-bottomed pot
• Sharp knife
• Cutting board
• Wooden spoon

Method

 

1. Gather your equipment: a large heavy-bottomed pot, a sharp knife, a cutting board, and a wooden spoon.
   
2. Dice the onion, carrots, and celery into small, even pieces, setting them aside for easy access.
   
3. Add a splash of oil to the pot and warm it over medium heat, then add the diced vegetables. Sauté them until they become fragrant and the onions turn translucent, about 5 minutes, releasing a sweet aroma.
4. Pour in the chicken broth and add the shredded chicken along with a bay leaf. Stir gently to combine all the ingredients.
5. Bring the mixture to a gentle simmer over medium-high heat, then reduce the heat to low. Let it cook uncovered for about 20 minutes, allowing flavors to meld and the vegetables to soften further.
6. Taste the broth and remove the bay leaf. Adjust the seasoning with salt and pepper, adding a squeeze of lemon if you like a bright, fresh zing.
7. Ladle the hot soup into bowls, garnishing with chopped fresh herbs for a vibrant finish if desired.

Winter calls for something warm and hearty, but I’ve always found that a good chicken soup has the power to make the coldest days feel a little less bleak. It’s a dish that’s rooted in memory and simple ingredients, yet each batch feels like a small victory. Plus, I like that it’s adaptable—whatever’s in the fridge, it can probably go in.

Why you’ll keep coming back to this chicken soup

It’s the kind of dish that feels like a warm blanket on a cold day, but also quick enough to whip up after a long day. It’s forgiving, adaptable, and always tastes like a little piece of comfort, no matter what. There’s something about the simple act of boiling chicken and vegetables that quiets the mind and reminds you of home.

Breaking down the ingredients you need

• Chicken pieces: I prefer thighs, juicy and forgiving—swap with drumsticks or even leftover roasted chicken.: They lend richness and fall-apart tenderness, perfect for shredding.
• Carrots: Sweet, earthy, and a splash of color—use heirloom varieties if you can for a vibrant pop.: They add natural sweetness and a slight crunch if not overcooked.
• Onions: Aromatic base that builds depth—yellow or white, chopped fine.: Their aroma transforms the broth into something warm and inviting.
• Garlic: Intense and pungent, it wakes up the whole pot—skip if you’re sensitive.: Cooked just enough, it becomes mellow and fragrant.
• Chicken broth: The foundation—homemade if you have it, store-bought can work in a pinch.: Look for low-sodium, so you can control the salt.
• Lemon: Brightens the whole dish—use fresh for that zesty pop.: A squeeze at the end lifts all the flavors.
• Fresh herbs: Parsley, thyme—add last for freshness.: They make the soup lively and colorful.

Tools of the trade for a perfect winter chicken soup

• Large heavy-bottomed pot: To evenly distribute heat and hold enough broth and ingredients.
• Sharp chef’s knife: For chopping vegetables and shredding chicken.
• Wooden spoon or spatula: To stir without scratching your pot.
• Ladle: For serving and checking the broth’s clarity.

Step-by-step guide to a soulful winter chicken soup

Step 1: Start by gathering your ingredients and prepping everything before you turn on the stove—makes the process smoother.

Step 2: In a large pot, heat a splash of oil over medium heat, about 180°C (350°F).

Step 3: Add chopped onions and carrots, cook until softened, about 8 minutes, until they smell sweet and slightly caramelized.

Step 4: Toss in garlic, cook for another minute until fragrant, avoiding burnt bits.

Step 5: Pour in chicken broth, bring to a gentle simmer, about 90°C (195°F), and add the chicken pieces.

Step 6: Simmer gently for 45 minutes, skimming foam and stirring occasionally.

Step 7: Remove chicken, shred it, then return it to the pot. Check the seasoning—salt, pepper, maybe a squeeze of lemon.

Step 8: Let it rest for 5 minutes off heat, then ladle into bowls, garnish with fresh herbs.

Cooking checkpoints and tips to keep in mind

• The broth should be clear, not cloudy, indicating a gentle simmer.
• Chicken should be tender enough to shred easily with a fork.
• Vegetables should be soft but not mushy—test with a fork.
• Adjust seasoning at the end—sometimes a pinch more salt or lemon brightens everything.

Common mistakes and how to fix them

• Boiling the broth too hard causes cloudy soup.? Reduce heat if broth is boiling vigorously to keep flavors clear.
• Over-salting early makes fixing tricky.? Add salt gradually, tasting as you go, to avoid over-seasoning.
• Undercooked chicken leaves the soup raw-tasting.? Ensure chicken is cooked through but not overdone by checking internal temp at 75°C (165°F).
• Overcooked veg ruins texture and flavor.? If vegetables turn mushy, remove them earlier in the process.

Hearty Winter Chicken Soup

This comforting chicken soup is made by gently simmering chicken thighs with carrots, onions, and garlic in flavorful broth until tender and falling apart. The soup develops a clear, aromatic broth with soft vegetables and shredded chicken, finished with bright lemon juice and fresh herbs for a warm, inviting appearance and texture.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces chicken thighs bone-in, skinless preferred
• 2 large carrots peeled and chopped
• 1 large onion chopped
• 3 cloves garlic minced
• 6 cups chicken broth low-sodium preferred
• 1 each lemon zested and juiced
• 1/4 cup fresh parsley chopped, for garnish
• 1 teaspoon fresh thyme chopped, optional

Equipment

• Large heavy-bottomed pot
• Sharp chef’s knife
• Wooden spoon or spatula
• Ladle

Method

 

1. Gather all your ingredients and prep the vegetables by peeling and chopping the carrots, dicing the onion, and mincing the garlic. This makes the cooking process smooth and enjoyable.
   
2. Place the large pot on the stove over medium heat and add a splash of oil. Once shimmering, toss in the chopped onions and carrots. Cook, stirring occasionally, until they soften and smell sweet, about 8 minutes.
   
3. Add the minced garlic to the vegetables and cook for another minute until fragrant, ensuring it doesn’t burn and turn bitter.
   
4. Pour in the chicken broth and bring it to a gentle simmer. Carefully add the chicken thighs to the broth, making sure they are submerged.
   
5. Reduce the heat to low and let the soup simmer gently for about 45 minutes. Skim off any foam that rises to the top and stir occasionally to keep everything cooking evenly.
   
6. Once cooked, remove the chicken thighs from the pot and shred the meat with two forks. Return the shredded chicken to the soup, stirring to combine.
   
7. Squeeze fresh lemon juice into the soup and add lemon zest. Stir well and taste, adjusting seasoning with salt, pepper, or more lemon if desired.
   
8. Chop the fresh parsley and thyme, then sprinkle over the soup for a burst of freshness and color. Let the soup rest for a few minutes to meld the flavors.
   
9. Serve the steaming, hearty soup in bowls, making sure each has plenty of shredded chicken, vegetables, and a bright, fragrant broth. Enjoy the cozy comfort!
   

Notes

For an extra depth of flavor, you can add a bay leaf during simmering or try different herbs like rosemary. Adjust lemon and herbs to taste for a bright, personalized finish.

Winter calls for something warm and hearty, but I’ve always found that a good chicken soup has the power to make the coldest days feel a little less bleak. It’s a dish that’s rooted in memory and simple ingredients, yet each batch feels like a small victory. Plus, I like that it’s adaptable—whatever’s in the fridge, it can probably go in.

Why you’ll keep coming back to this chicken soup

It’s the kind of dish that feels like a warm blanket on a cold day, but also quick enough to whip up after a long day. It’s forgiving, adaptable, and always tastes like a little piece of comfort, no matter what. There’s something about the simple act of boiling chicken and vegetables that quiets the mind and reminds you of home.

Breaking down the ingredients you need

• Chicken pieces: I prefer thighs, juicy and forgiving—swap with drumsticks or even leftover roasted chicken.: They lend richness and fall-apart tenderness, perfect for shredding.
• Carrots: Sweet, earthy, and a splash of color—use heirloom varieties if you can for a vibrant pop.: They add natural sweetness and a slight crunch if not overcooked.
• Onions: Aromatic base that builds depth—yellow or white, chopped fine.: Their aroma transforms the broth into something warm and inviting.
• Garlic: Intense and pungent, it wakes up the whole pot—skip if you’re sensitive.: Cooked just enough, it becomes mellow and fragrant.
• Chicken broth: The foundation—homemade if you have it, store-bought can work in a pinch.: Look for low-sodium, so you can control the salt.
• Lemon: Brightens the whole dish—use fresh for that zesty pop.: A squeeze at the end lifts all the flavors.
• Fresh herbs: Parsley, thyme—add last for freshness.: They make the soup lively and colorful.

Tools of the trade for a perfect winter chicken soup

• Large heavy-bottomed pot: To evenly distribute heat and hold enough broth and ingredients.
• Sharp chef’s knife: For chopping vegetables and shredding chicken.
• Wooden spoon or spatula: To stir without scratching your pot.
• Ladle: For serving and checking the broth’s clarity.

Step-by-step guide to a soulful winter chicken soup

Step 1: Start by gathering your ingredients and prepping everything before you turn on the stove—makes the process smoother.

Step 2: In a large pot, heat a splash of oil over medium heat, about 180°C (350°F).

Step 3: Add chopped onions and carrots, cook until softened, about 8 minutes, until they smell sweet and slightly caramelized.

Step 4: Toss in garlic, cook for another minute until fragrant, avoiding burnt bits.

Step 5: Pour in chicken broth, bring to a gentle simmer, about 90°C (195°F), and add the chicken pieces.

Step 6: Simmer gently for 45 minutes, skimming foam and stirring occasionally.

Step 7: Remove chicken, shred it, then return it to the pot. Check the seasoning—salt, pepper, maybe a squeeze of lemon.

Step 8: Let it rest for 5 minutes off heat, then ladle into bowls, garnish with fresh herbs.

Cooking checkpoints and tips to keep in mind

• The broth should be clear, not cloudy, indicating a gentle simmer.
• Chicken should be tender enough to shred easily with a fork.
• Vegetables should be soft but not mushy—test with a fork.
• Adjust seasoning at the end—sometimes a pinch more salt or lemon brightens everything.

Common mistakes and how to fix them

• Boiling the broth too hard causes cloudy soup.? Reduce heat if broth is boiling vigorously to keep flavors clear.
• Over-salting early makes fixing tricky.? Add salt gradually, tasting as you go, to avoid over-seasoning.
• Undercooked chicken leaves the soup raw-tasting.? Ensure chicken is cooked through but not overdone by checking internal temp at 75°C (165°F).
• Overcooked veg ruins texture and flavor.? If vegetables turn mushy, remove them earlier in the process.

Hearty Chicken Soup

This comforting chicken soup is made by simmering chicken thighs with fresh vegetables and herbs, resulting in a rich, flavorful broth and tender meat. The final dish has a clear, golden broth with shredded chicken, soft vegetables, and a bright, herbaceous finish. It’s a simple, adaptable recipe perfect for warming up on cold days.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces chicken thighs preferably bone-in and skinless
• 2 large carrots peeled and sliced
• 1 medium onion finely chopped
• 3 cloves garlic minced
• 6 cups chicken broth low-sodium preferred
• 1 lemon lemon for juice and zest
• 1/4 cup fresh parsley chopped, for garnish
• 1 sprig thyme optional, for flavor
• 2 tablespoons olive oil

Equipment

• Large heavy-bottomed pot
• Sharp chef’s knife
• Wooden spoon or spatula
• Ladle

Method

 

1. Gather all your ingredients: chicken thighs, carrots, onion, garlic, broth, lemon, herbs, and oil, and get your tools ready.
   
2. Heat a large heavy-bottomed pot over medium heat and add olive oil, waiting until it shimmers and smells slightly nutty.
   
3. Add chopped onion and sliced carrots to the pot, stirring occasionally as they soften and become fragrant, about 8 minutes. They should turn slightly translucent and develop a light caramel color around the edges.
   
4. Stir in the minced garlic and cook for about 1 minute until it releases a fragrant aroma and turns a light golden hue, being careful not to burn it.
   
5. Pour in the chicken broth and bring the mixture to a gentle simmer. Add the chicken thighs and the sprig of thyme if using, then reduce heat to low.
   
6. Let the soup simmer quietly for about 45 minutes, skimming off any foam that rises to the surface and stirring occasionally to prevent sticking.
   
7. Remove the chicken thighs from the pot and set aside to cool slightly; shred the meat into bite-sized pieces with two forks.
   
8. Discard the thyme sprig, then return the shredded chicken to the pot. Squeeze in fresh lemon juice and add lemon zest for brightness, stirring to combine.
   
9. Taste the soup and adjust seasoning with a pinch of salt and pepper if needed. Let it rest off the heat for a few minutes to meld flavors.
10. Ladle the hot soup into bowls, garnish generously with chopped parsley, and serve immediately for a cozy, comforting meal.

Notes

For extra depth, roast chicken or add a splash of white wine during simmering. Serve with crusty bread for a complete meal.

Winter calls for something warm and hearty, but I’ve always found that a good chicken soup has the power to make the coldest days feel a little less bleak. It’s a dish that’s rooted in memory and simple ingredients, yet each batch feels like a small victory. Plus, I like that it’s adaptable—whatever’s in the fridge, it can probably go in.

Why you’ll keep coming back to this chicken soup

It’s the kind of dish that feels like a warm blanket on a cold day, but also quick enough to whip up after a long day. It’s forgiving, adaptable, and always tastes like a little piece of comfort, no matter what. There’s something about the simple act of boiling chicken and vegetables that quiets the mind and reminds you of home.

Breaking down the ingredients you need

• Chicken pieces: I prefer thighs, juicy and forgiving—swap with drumsticks or even leftover roasted chicken.: They lend richness and fall-apart tenderness, perfect for shredding.
• Carrots: Sweet, earthy, and a splash of color—use heirloom varieties if you can for a vibrant pop.: They add natural sweetness and a slight crunch if not overcooked.
• Onions: Aromatic base that builds depth—yellow or white, chopped fine.: Their aroma transforms the broth into something warm and inviting.
• Garlic: Intense and pungent, it wakes up the whole pot—skip if you’re sensitive.: Cooked just enough, it becomes mellow and fragrant.
• Chicken broth: The foundation—homemade if you have it, store-bought can work in a pinch.: Look for low-sodium, so you can control the salt.
• Lemon: Brightens the whole dish—use fresh for that zesty pop.: A squeeze at the end lifts all the flavors.
• Fresh herbs: Parsley, thyme—add last for freshness.: They make the soup lively and colorful.

Tools of the trade for a perfect winter chicken soup

• Large heavy-bottomed pot: To evenly distribute heat and hold enough broth and ingredients.
• Sharp chef’s knife: For chopping vegetables and shredding chicken.
• Wooden spoon or spatula: To stir without scratching your pot.
• Ladle: For serving and checking the broth’s clarity.

Step-by-step guide to a soulful winter chicken soup

Step 1: Start by gathering your ingredients and prepping everything before you turn on the stove—makes the process smoother.

Step 2: In a large pot, heat a splash of oil over medium heat, about 180°C (350°F).

Step 3: Add chopped onions and carrots, cook until softened, about 8 minutes, until they smell sweet and slightly caramelized.

Step 4: Toss in garlic, cook for another minute until fragrant, avoiding burnt bits.

Step 5: Pour in chicken broth, bring to a gentle simmer, about 90°C (195°F), and add the chicken pieces.

Step 6: Simmer gently for 45 minutes, skimming foam and stirring occasionally.

Step 7: Remove chicken, shred it, then return it to the pot. Check the seasoning—salt, pepper, maybe a squeeze of lemon.

Step 8: Let it rest for 5 minutes off heat, then ladle into bowls, garnish with fresh herbs.

Cooking checkpoints and tips to keep in mind

• The broth should be clear, not cloudy, indicating a gentle simmer.
• Chicken should be tender enough to shred easily with a fork.
• Vegetables should be soft but not mushy—test with a fork.
• Adjust seasoning at the end—sometimes a pinch more salt or lemon brightens everything.

Common mistakes and how to fix them

• Boiling the broth too hard causes cloudy soup.? Reduce heat if broth is boiling vigorously to keep flavors clear.
• Over-salting early makes fixing tricky.? Add salt gradually, tasting as you go, to avoid over-seasoning.
• Undercooked chicken leaves the soup raw-tasting.? Ensure chicken is cooked through but not overdone by checking internal temp at 75°C (165°F).
• Overcooked veg ruins texture and flavor.? If vegetables turn mushy, remove them earlier in the process.

Hearty Winter Chicken Soup

This comforting chicken soup is made by simmering chicken thighs with aromatic vegetables and herbs, resulting in tender meat and a clear, flavorful broth. The soup has a rustic, homey appearance with vibrant carrots, fresh herbs, and shredded chicken, offering a warm and satisfying final dish perfect for cold days.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces chicken thighs preferably bone-in and skin-on for richer flavor
• 3 large carrots peeled and chopped
• 1 large onion chopped fine
• 3 cloves garlic minced
• 6 cups chicken broth low-sodium preferred
• 1 each lemon for squeezing at the end
• 1/4 cup fresh parsley chopped, added last
• 1 teaspoon fresh thyme chopped, added last
• 2 tablespoons oil for sautéing

Equipment

• Large heavy-bottomed pot
• Sharp chef’s knife
• Wooden spoon or spatula
• Ladle

Method

 

1. Gather all your ingredients, peel and chop the carrots, chop the onion, and mince the garlic. Place the chicken thighs on a cutting board and prepare to brown them.
   
2. Heat a large heavy-bottomed pot over medium heat and add the oil. Once shimmering, add the chicken thighs skin-side down and cook until golden brown, about 5-7 minutes per side. Remove and set aside.
3. Add chopped onions and carrots to the same pot. Sauté, stirring occasionally, until vegetables are soft and fragrant, about 8 minutes. You’ll notice the onions turning translucent and the carrots developing a sweet aroma.
4. Add the minced garlic to the vegetables and cook for another minute until fragrant, being careful not to burn it. The mixture should smell warm and inviting.
5. Pour in the chicken broth, scraping the bottom of the pot to lift any browned bits. Bring the broth to a gentle simmer over medium heat, then add the browned chicken thighs back into the pot.
6. Reduce the heat to low and let the soup simmer gently for 45 minutes. Skim off any foam that rises to the surface, and stir occasionally to keep the flavors integrated. The chicken should become tender and easily shreddable.
7. Remove the chicken thighs from the soup and shred the meat with two forks. Return the shredded chicken to the pot, stirring to combine. Squeeze fresh lemon juice into the broth and taste to adjust seasoning.
8. Stir in chopped parsley and thyme for a burst of freshness and color. Let the soup rest off the heat for 5 minutes, allowing the flavors to meld.
9. Ladle the hot soup into bowls, garnishing with additional herbs if desired. Serve with lemon wedges on the side for an extra zesty finish. Enjoy this warm, comforting bowl perfect for chilly days.

Notes

Ensure the broth simmers gently to keep it clear. Adjust seasoning with lemon, salt, and pepper to taste. For extra heartiness, add cooked rice or noodles before serving.

This chicken soup recipe started as a way to soothe a lingering cold, but it’s become my go-to remedy for any rough day. The process of simmering bones and letting the flavors unfold feels oddly grounding, like a small act of self-care. It’s simple, honest food that reminds me how nourishing a good bowl can be.

Why I Keep Coming Back to This Soup

It’s a reminder that healing isn’t instant but layered. The slow simmer, the aroma filling the kitchen, makes me feel grounded. Plus, it’s infinitely flexible—add ginger, swap greens, or toss in leftover veggies. Each bowl feels like a small act of kindness, especially when I need it most.

Inside the Pantry and Fridge Essentials

• Chicken bones and skin:: The backbone of flavor, they turn water into a healing elixir. Use leftovers or buy a whole chicken and save parts.
• Carrots and celery:: Offer sweetness and depth, plus a crunch if added last-minute. Swap with parsnips or fennel if you prefer a different aroma.
• Onion:: Gives a savory base, especially when caramelized lightly. Shallots work nicely for a milder touch.
• Fresh herbs:: Parsley, dill, or thyme add bright, herbal notes. Dried herbs can be substituted but lose some vibrancy.
• Apple cider vinegar:: Helps extract minerals from bones. Lemon juice can be a tangy alternative.
• Rice or noodles:: Add heartiness and texture. Quinoa or barley work as gluten-free options.
• Salt and pepper:: Essential for flavor balance. Adjust at the end for best taste.

Tools of the Trade for a Healing Broth

• Large stockpot: To hold all ingredients and simmer the broth evenly.
• Fine mesh strainer: To strain out bones and vegetables, leaving a clear, rich broth.
• Chef’s knife: To chop vegetables finely and evenly.
• Wooden spoon: To stir and taste the soup as it cooks.
• Measuring spoons and cups: To keep ingredients balanced and consistent.

Step-by-Step to Heal with Every Spoonful

Step 1: Start by gathering bones, skin, and any leftover chicken bits. Simmer in water with a splash of apple cider vinegar for 1 hour. This slow cook pulls out all the healing goodness.

Step 2: Strain out solids, leaving a rich, fragrant broth to build your soup. Keep the bones because they add flavor and nutrients even after cooking.

Step 3: Chop carrots, celery, and onion finely. Sauté in a little oil until soft and fragrant, about 8 minutes.

Step 4: Add the vegetables to the broth. Toss in some rice or noodles if you like. Cook until everything is tender, about 15 minutes.

Step 5: Finish with fresh herbs—parsley, dill, or thyme—whatever feels right and brightens the flavor.

Step 6: Taste and adjust salt, maybe a squeeze of lemon for brightness.

Step 7: Let the soup rest for 5 minutes off heat, then ladle into bowls. Serve hot, with crusty bread if you like.

Cooking Nuggets to Keep You on Track

• Broth should be a deep golden, not cloudy, after simmering.
• Vegetables need to be tender but not mushy, check at 15-minute mark.
• Herbs should be fresh and added just before serving for maximum flavor.
• Taste for salt and acidity—adjust as needed, especially if using homemade broth.

Common Pitfalls and How to Dodge Them

• Over-salting before tasting.? Add salt early, it can cloud the broth. Wait until the end to season.
• Boiling the broth too hard, causing cloudiness.? Don’t let the broth boil vigorously; keep it gentle to keep clarity.
• Overcooking the vegetables in the broth.? If vegetables get mushy, remove them earlier next time.
• Ignoring foam buildup during simmering.? Skim foam off the surface during simmering, or it can make broth bitter.

Healing Chicken Soup

This soothing chicken soup is made by simmering bones and vegetables to create a clear, flavorful broth packed with nourishing minerals. Chopped vegetables and herbs are added to the broth, resulting in a comforting bowl with tender ingredients and bright aromatics. The final soup is golden, fragrant, and filled with tender vegetables and noodles or rice for added heartiness.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Homemade

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1 kg chicken bones and skin Use leftovers or buy a whole chicken and save parts
• 2 large carrots finely chopped
• 2 stalks celery finely chopped
• 1 medium onion finely chopped
• 2 tablespoons apple cider vinegar helps extract minerals from bones
• 1 cup rice or noodles optional for heartiness
• to taste salt and pepper adjust at the end
• fresh herbs (parsley, dill, or thyme) added just before serving
• 1 tablespoon oil for sautéing vegetables

Equipment

• Large stockpot
• Fine-mesh strainer
• Chef’s knife
• Wooden spoon
• Measuring spoons and cups

Method

 

1. Place the chicken bones and skin into a large stockpot, cover with water, and add a splash of apple cider vinegar. Bring to a gentle simmer, skimming off any foam that rises to the surface. Let it simmer quietly for about an hour to extract rich flavors and nutrients.
   
2. Strain out the solids using a fine mesh strainer, reserving the flavorful broth. Keep the bones if you want to add more mineral richness or for a second batch.
   
3. While the broth is simmering, finely chop the carrots, celery, and onion. Heat oil in a skillet over medium heat, then sauté the vegetables until they are soft and fragrant, about 8 minutes, listening for a gentle sizzling and watching for a slight golden hue.
   
4. Add the cooked vegetables to the strained broth, then bring it back to a gentle simmer. Stir in the rice or noodles if using, and cook until tender, about 15 minutes, watching the broth turn a warm, golden color and the ingredients soften.
   
5. Chop fresh herbs like parsley, dill, or thyme and stir them into the soup just before serving to keep their bright aroma and flavor lively.
   
6. Taste the broth and adjust the seasoning with salt and pepper. Squeeze in a little lemon or add a splash of vinegar for brightness if desired.
   
7. Let the soup rest off heat for about 5 minutes to allow flavors to meld. Ladle into bowls, garnish with extra herbs if you like, and serve hot with crusty bread or your favorite sides.
   

Notes

For a clearer broth, simmer gently and skim frequently. Feel free to add vegetables or greens to customize your healing bowl. The soup can be stored in the fridge for up to 3 days and reheated gently.

This chicken soup recipe started as a way to soothe a lingering cold, but it’s become my go-to remedy for any rough day. The process of simmering bones and letting the flavors unfold feels oddly grounding, like a small act of self-care. It’s simple, honest food that reminds me how nourishing a good bowl can be.

Why I Keep Coming Back to This Soup

It’s a reminder that healing isn’t instant but layered. The slow simmer, the aroma filling the kitchen, makes me feel grounded. Plus, it’s infinitely flexible—add ginger, swap greens, or toss in leftover veggies. Each bowl feels like a small act of kindness, especially when I need it most.

Inside the Pantry and Fridge Essentials

• Chicken bones and skin:: The backbone of flavor, they turn water into a healing elixir. Use leftovers or buy a whole chicken and save parts.
• Carrots and celery:: Offer sweetness and depth, plus a crunch if added last-minute. Swap with parsnips or fennel if you prefer a different aroma.
• Onion:: Gives a savory base, especially when caramelized lightly. Shallots work nicely for a milder touch.
• Fresh herbs:: Parsley, dill, or thyme add bright, herbal notes. Dried herbs can be substituted but lose some vibrancy.
• Apple cider vinegar:: Helps extract minerals from bones. Lemon juice can be a tangy alternative.
• Rice or noodles:: Add heartiness and texture. Quinoa or barley work as gluten-free options.
• Salt and pepper:: Essential for flavor balance. Adjust at the end for best taste.

Tools of the Trade for a Healing Broth

• Large stockpot: To hold all ingredients and simmer the broth evenly.
• Fine mesh strainer: To strain out bones and vegetables, leaving a clear, rich broth.
• Chef’s knife: To chop vegetables finely and evenly.
• Wooden spoon: To stir and taste the soup as it cooks.
• Measuring spoons and cups: To keep ingredients balanced and consistent.

Step-by-Step to Heal with Every Spoonful

Step 1: Start by gathering bones, skin, and any leftover chicken bits. Simmer in water with a splash of apple cider vinegar for 1 hour. This slow cook pulls out all the healing goodness.

Step 2: Strain out solids, leaving a rich, fragrant broth to build your soup. Keep the bones because they add flavor and nutrients even after cooking.

Step 3: Chop carrots, celery, and onion finely. Sauté in a little oil until soft and fragrant, about 8 minutes.

Step 4: Add the vegetables to the broth. Toss in some rice or noodles if you like. Cook until everything is tender, about 15 minutes.

Step 5: Finish with fresh herbs—parsley, dill, or thyme—whatever feels right and brightens the flavor.

Step 6: Taste and adjust salt, maybe a squeeze of lemon for brightness.

Step 7: Let the soup rest for 5 minutes off heat, then ladle into bowls. Serve hot, with crusty bread if you like.

Cooking Nuggets to Keep You on Track

• Broth should be a deep golden, not cloudy, after simmering.
• Vegetables need to be tender but not mushy, check at 15-minute mark.
• Herbs should be fresh and added just before serving for maximum flavor.
• Taste for salt and acidity—adjust as needed, especially if using homemade broth.

Common Pitfalls and How to Dodge Them

• Over-salting before tasting.? Add salt early, it can cloud the broth. Wait until the end to season.
• Boiling the broth too hard, causing cloudiness.? Don’t let the broth boil vigorously; keep it gentle to keep clarity.
• Overcooking the vegetables in the broth.? If vegetables get mushy, remove them earlier next time.
• Ignoring foam buildup during simmering.? Skim foam off the surface during simmering, or it can make broth bitter.

Healing Chicken Soup

This comforting chicken soup is built with simmered bones, vegetables, and herbs, creating a clear, flavorful broth with tender vegetables and noodles. The slow cooking process releases nourishing minerals and flavors, resulting in a soothing, hearty bowl perfect for any rough day. The final dish is a warm, fragrant, and nourishing soup with a bright herbal finish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 kg chicken bones and skin leftovers or whole chicken parts
• 2 tbsp apple cider vinegar helps extract minerals from bones
• 2 large carrots peeled and finely chopped
• 2 stalks celery finely chopped
• 1 large onion finely chopped
• 1 cup rice or noodles add for heartiness
• 4 cups water for simmering the bones
• 1 handful fresh herbs parsley, dill, or thyme, chopped
• to taste salt and pepper for seasoning
• 1 squeeze lemon juice optional for brightness

Equipment

• Large stockpot
• Fine-mesh strainer
• Chef’s knife
• Wooden spoon
• Measuring spoons and cups

Method

 

1. Place chicken bones and skin into a large stockpot, add water and a splash of apple cider vinegar, then bring to a gentle simmer. Let it cook uncovered for about 1 hour, skimming foam from the surface as needed. The broth will turn a deep, fragrant golden color.
   
2. After simmering, strain the broth through a fine mesh strainer into a bowl, discarding solids but keeping the bones for extra flavor and nutrients. Return the clear broth to the pot.
   
3. Chop carrots, celery, and onion finely. Heat a little oil in a pan over medium heat, then add the chopped vegetables. Sauté until they soften and release a fragrant aroma, about 8 minutes—they should be tender but not mushy.
   
4. Add the sautéed vegetables to the strained broth. Stir well and bring to a gentle simmer. Toss in rice or noodles for added heartiness, and cook until tender, about 15 minutes, stirring occasionally.
   
5. Once the vegetables and noodles are cooked through, stir in chopped fresh herbs for a bright, herbal note. Taste the broth and season with salt and pepper as needed. Add a squeeze of lemon juice if you like a touch of acidity.
   
6. Let the soup rest off the heat for 5 minutes to allow flavors to meld. Ladle the warm, fragrant soup into bowls, and enjoy it hot with crusty bread if desired.
   

Notes

Skimming foam during simmering keeps the broth clear. Adjust seasoning at the end for perfect flavor. Feel free to customize with your favorite herbs or add leftover vegetables for variety.

This chicken soup recipe started as a way to soothe a lingering cold, but it’s become my go-to remedy for any rough day. The process of simmering bones and letting the flavors unfold feels oddly grounding, like a small act of self-care. It’s simple, honest food that reminds me how nourishing a good bowl can be.

Why I Keep Coming Back to This Soup

It’s a reminder that healing isn’t instant but layered. The slow simmer, the aroma filling the kitchen, makes me feel grounded. Plus, it’s infinitely flexible—add ginger, swap greens, or toss in leftover veggies. Each bowl feels like a small act of kindness, especially when I need it most.

Inside the Pantry and Fridge Essentials

• Chicken bones and skin:: The backbone of flavor, they turn water into a healing elixir. Use leftovers or buy a whole chicken and save parts.
• Carrots and celery:: Offer sweetness and depth, plus a crunch if added last-minute. Swap with parsnips or fennel if you prefer a different aroma.
• Onion:: Gives a savory base, especially when caramelized lightly. Shallots work nicely for a milder touch.
• Fresh herbs:: Parsley, dill, or thyme add bright, herbal notes. Dried herbs can be substituted but lose some vibrancy.
• Apple cider vinegar:: Helps extract minerals from bones. Lemon juice can be a tangy alternative.
• Rice or noodles:: Add heartiness and texture. Quinoa or barley work as gluten-free options.
• Salt and pepper:: Essential for flavor balance. Adjust at the end for best taste.

Tools of the Trade for a Healing Broth

• Large stockpot: To hold all ingredients and simmer the broth evenly.
• Fine mesh strainer: To strain out bones and vegetables, leaving a clear, rich broth.
• Chef’s knife: To chop vegetables finely and evenly.
• Wooden spoon: To stir and taste the soup as it cooks.
• Measuring spoons and cups: To keep ingredients balanced and consistent.

Step-by-Step to Heal with Every Spoonful

Step 1: Start by gathering bones, skin, and any leftover chicken bits. Simmer in water with a splash of apple cider vinegar for 1 hour. This slow cook pulls out all the healing goodness.

Step 2: Strain out solids, leaving a rich, fragrant broth to build your soup. Keep the bones because they add flavor and nutrients even after cooking.

Step 3: Chop carrots, celery, and onion finely. Sauté in a little oil until soft and fragrant, about 8 minutes.

Step 4: Add the vegetables to the broth. Toss in some rice or noodles if you like. Cook until everything is tender, about 15 minutes.

Step 5: Finish with fresh herbs—parsley, dill, or thyme—whatever feels right and brightens the flavor.

Step 6: Taste and adjust salt, maybe a squeeze of lemon for brightness.

Step 7: Let the soup rest for 5 minutes off heat, then ladle into bowls. Serve hot, with crusty bread if you like.

Cooking Nuggets to Keep You on Track

• Broth should be a deep golden, not cloudy, after simmering.
• Vegetables need to be tender but not mushy, check at 15-minute mark.
• Herbs should be fresh and added just before serving for maximum flavor.
• Taste for salt and acidity—adjust as needed, especially if using homemade broth.

Common Pitfalls and How to Dodge Them

• Over-salting before tasting.? Add salt early, it can cloud the broth. Wait until the end to season.
• Boiling the broth too hard, causing cloudiness.? Don’t let the broth boil vigorously; keep it gentle to keep clarity.
• Overcooking the vegetables in the broth.? If vegetables get mushy, remove them earlier next time.
• Ignoring foam buildup during simmering.? Skim foam off the surface during simmering, or it can make broth bitter.

Healing Chicken Soup

This comforting chicken soup is made by simmering bones, vegetables, and herbs to create a clear, nourishing broth with tender vegetables and grains or noodles. The slow simmering process unlocks deep flavors and nutrients, resulting in a warm, golden bowl with a fragrant aroma and a soothing texture. It’s a simple, honest dish that feels like a small act of self-care in every spoonful.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1 kg chicken bones and skin use leftovers or a whole chicken’s parts
• 2 carrots carrots peeled and diced
• 2 stalks celery celery diced
• 1 large onion chopped
• 2 cloves garlic minced
• 1 tablespoon apple cider vinegar
• 1/2 cup rice or noodles or grains like quinoa or barley
• to taste salt and pepper
• fresh herbs parsley, dill, or thyme, chopped
• Lemon or to taste lemon juice

Equipment

• Large stockpot
• Fine-mesh strainer
• Chef’s knife
• Wooden spoon
• Measuring spoons and cups

Method

 

1. Place the chicken bones and skin into a large stockpot, cover with water, and add a splash of apple cider vinegar. Bring to a gentle simmer and cook uncovered for about 1 hour, skimming off any foam that forms on the surface.
   
2. Remove the bones and strain the broth through a fine mesh strainer into a clean pot. This clear, fragrant broth will be the base of your soup.
   
3. Chop carrots, celery, and onion into small, even pieces to ensure uniform cooking and appealing presentation.
   
4. In a separate pan, heat a little oil and sauté the chopped vegetables until they’re soft and fragrant, about 8 minutes. You’ll notice a gentle sizzle and the vegetables turning slightly translucent.
   
5. Add the sautéed vegetables to the strained broth. Stir in rice, noodles, or grains, then bring the mixture to a gentle simmer.
6. Cook the soup until the vegetables and grains are tender, about 15 minutes, filling your kitchen with a warm, savory aroma.
7. Stir in freshly chopped herbs and a squeeze of lemon juice for brightness. Season with salt and pepper to taste, adjusting for flavor balance.
8. Let the soup rest off the heat for a few minutes to meld flavors and settle. The broth should be clear and golden, with vegetables and grains tender yet intact.
9. Ladle the hot soup into bowls, garnish with extra herbs if desired, and serve with crusty bread for a complete comforting meal.

Notes

For a richer flavor, simmer the broth longer or add a few sprigs of fresh herbs during the cooking process. Skim foam regularly to keep the broth clear and beautiful.

This chicken soup recipe started as a way to soothe a lingering cold, but it’s become my go-to remedy for any rough day. The process of simmering bones and letting the flavors unfold feels oddly grounding, like a small act of self-care. It’s simple, honest food that reminds me how nourishing a good bowl can be.

Why I Keep Coming Back to This Soup

It’s a reminder that healing isn’t instant but layered. The slow simmer, the aroma filling the kitchen, makes me feel grounded. Plus, it’s infinitely flexible—add ginger, swap greens, or toss in leftover veggies. Each bowl feels like a small act of kindness, especially when I need it most.

Inside the Pantry and Fridge Essentials

• Chicken bones and skin:: The backbone of flavor, they turn water into a healing elixir. Use leftovers or buy a whole chicken and save parts.
• Carrots and celery:: Offer sweetness and depth, plus a crunch if added last-minute. Swap with parsnips or fennel if you prefer a different aroma.
• Onion:: Gives a savory base, especially when caramelized lightly. Shallots work nicely for a milder touch.
• Fresh herbs:: Parsley, dill, or thyme add bright, herbal notes. Dried herbs can be substituted but lose some vibrancy.
• Apple cider vinegar:: Helps extract minerals from bones. Lemon juice can be a tangy alternative.
• Rice or noodles:: Add heartiness and texture. Quinoa or barley work as gluten-free options.
• Salt and pepper:: Essential for flavor balance. Adjust at the end for best taste.

Tools of the Trade for a Healing Broth

• Large stockpot: To hold all ingredients and simmer the broth evenly.
• Fine mesh strainer: To strain out bones and vegetables, leaving a clear, rich broth.
• Chef’s knife: To chop vegetables finely and evenly.
• Wooden spoon: To stir and taste the soup as it cooks.
• Measuring spoons and cups: To keep ingredients balanced and consistent.

Step-by-Step to Heal with Every Spoonful

Step 1: Start by gathering bones, skin, and any leftover chicken bits. Simmer in water with a splash of apple cider vinegar for 1 hour. This slow cook pulls out all the healing goodness.

Step 2: Strain out solids, leaving a rich, fragrant broth to build your soup. Keep the bones because they add flavor and nutrients even after cooking.

Step 3: Chop carrots, celery, and onion finely. Sauté in a little oil until soft and fragrant, about 8 minutes.

Step 4: Add the vegetables to the broth. Toss in some rice or noodles if you like. Cook until everything is tender, about 15 minutes.

Step 5: Finish with fresh herbs—parsley, dill, or thyme—whatever feels right and brightens the flavor.

Step 6: Taste and adjust salt, maybe a squeeze of lemon for brightness.

Step 7: Let the soup rest for 5 minutes off heat, then ladle into bowls. Serve hot, with crusty bread if you like.

Cooking Nuggets to Keep You on Track

• Broth should be a deep golden, not cloudy, after simmering.
• Vegetables need to be tender but not mushy, check at 15-minute mark.
• Herbs should be fresh and added just before serving for maximum flavor.
• Taste for salt and acidity—adjust as needed, especially if using homemade broth.

Common Pitfalls and How to Dodge Them

• Over-salting before tasting.? Add salt early, it can cloud the broth. Wait until the end to season.
• Boiling the broth too hard, causing cloudiness.? Don’t let the broth boil vigorously; keep it gentle to keep clarity.
• Overcooking the vegetables in the broth.? If vegetables get mushy, remove them earlier next time.
• Ignoring foam buildup during simmering.? Skim foam off the surface during simmering, or it can make broth bitter.

Healing Chicken Soup

This comforting chicken soup is made by simmering bones, vegetables, and herbs to create a clear, nourishing broth. The process involves slow simmering, sautéing, and finishing with fresh herbs for a fragrant, hearty dish with a bright, inviting appearance. Perfect for soothing a cold or warming up on a rough day, it offers layers of flavor and a satisfying, tender texture.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 150

Ingredients Equipment Method

Ingredients

  

• 2 pounds chicken bones and skin leftovers or whole chicken parts
• 2 tablespoons apple cider vinegar helps extract minerals from bones
• 3 carrots carrots peeled and chopped
• 2 stalks celery chopped
• 1 large onion diced
• 1 cup rice or noodles optional, for heartiness
• to taste salt and pepper for seasoning
• a handful fresh herbs parsley, dill, or thyme
• 1 lemon lemon juice optional, for brightness

Equipment

• Large stockpot
• Fine-mesh strainer
• Chef’s knife
• Wooden spoon
• Measuring spoons and cups

Method

 

1. Place the chicken bones and skin in a large stockpot, cover with water, and add a splash of apple cider vinegar. Bring to a gentle simmer over medium heat and cook uncovered for about 1 hour, skimming any foam that rises to the surface. This slow simmer pulls out all the healing flavors.
   
2. Strain out the solids through a fine mesh strainer, leaving behind a rich, fragrant broth. Keep the bones—they’ll continue to add flavor and nutrients even after straining.
   
3. While the broth simmers, chop the carrots, celery, and onion into small, even pieces. This helps them cook evenly and release their flavors beautifully.
   
4. In a separate pan, sauté the diced onion, carrots, and celery in a little oil until they become soft and fragrant, about 8 minutes. The vegetables will brighten and soften, filling your kitchen with a comforting aroma.
   
5. Add the sautéed vegetables to the hot broth. If you’re using rice or noodles, add them now. Let everything cook together until the vegetables and grains are tender, about 15 minutes.
6. Stir in chopped fresh herbs for a burst of herbal brightness. Let the herbs infuse into the soup for a few minutes, enhancing the aroma and flavor.
7. Taste the soup and adjust the seasoning with salt, pepper, and a squeeze of lemon juice if desired. This balancing step ensures the broth is flavorful and lively.
8. Remove the soup from heat and let it rest for 5 minutes to allow flavors to meld. Then, ladle into bowls, ensuring each serving has a good mix of broth, vegetables, and herbs.
9. Serve hot, optionally with crusty bread on the side. Enjoy the comforting warmth and nourishing depth of this healing chicken soup.