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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.

Print Recipe Pin Recipe

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 soothing chicken soup is made by simmering bones and vegetables to create a clear, nourishing broth. The process involves slow simmering, straining, and adding fresh herbs for a fragrant, comforting final dish with tender vegetables and flavorful noodles or rice. It’s a simple, honest meal that feels like a warm hug in a bowl.

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

Ingredients

  

• 2 pounds chicken bones and skin Leftover or buy a whole chicken and save parts
• 4 cups water
• 1 tablespoon apple cider vinegar Helps extract minerals from bones
• 2 carrots carrots Finely chopped
• 2 stalks celery Finely chopped
• 1 medium onion Finely chopped
• 1 cup rice or noodles Add for heartiness
• to taste salt and pepper Adjust at the end
• a handful fresh herbs Parsley, dill, or thyme, chopped
• a squeeze lemon or apple cider vinegar Optional brightening finish

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, pour in 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 rises to the surface, until the broth is fragrant and slightly golden.
   
2. Strain the broth through a fine mesh strainer into another pot, pressing gently to extract all the flavorful liquid. Discard the solids but keep the bones—they can be simmered again later for more flavor.
   
3. While the broth simmers, finely chop the carrots, celery, and onion. Heat a tablespoon of oil in a skillet over medium heat, then add the chopped vegetables. Sauté for about 8 minutes until they soften, release aroma, and turn slightly translucent.
   
4. Add the sautéed vegetables to the strained broth and bring to a gentle boil. Stir in rice or noodles and cook until tender, about 15 minutes, adjusting heat to keep the broth at a gentle simmer.
   
5. Once the vegetables and grains are tender, stir in chopped fresh herbs for a bright, herbal note. Taste the broth and season with salt and pepper as needed.
6. If desired, squeeze in a little lemon or apple cider vinegar for added brightness. Let the soup rest off the heat for a few minutes to meld the flavors.
7. Serve the soup hot in bowls, garnished with extra herbs if you like, alongside crusty bread for a complete, comforting meal.

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.

This chicken vegetable soup is a little different from your usual, thanks to a splash of lemongrass and fresh ginger. It’s like a warm, aromatic hug, perfect for those days when you crave something both comforting and bright. I love how a few unexpected ingredients can turn a simple broth into something memorable.

Why This Soup Will Keep Calling You Back

Its layered flavors and fresh ingredients create a comforting yet invigorating experience. Plus, the simple process makes it easy to whip up on busy nights or lazy weekends. Each spoonful feels like a small celebration of bright, clean flavors that remind you why homemade soup beats store-bought every time.

Inside the Bowl: Key Ingredients & Their Roles

• Chicken: Shredded cooked chicken adds hearty protein and a satisfying bite.
• Lemongrass: Brings a lemony, herbal aroma that lifts the broth—simmer it gently to avoid overpowering.
• Ginger: Freshly grated, it offers a warm, spicy kick that balances the citrus.
• Carrots: Sweet, tender, and colorful—add texture and natural sweetness.
• Bell peppers: Juicy and crisp, they add a fresh note and vibrant color.
• Chicken broth: The flavorful base—use homemade if you can, for richer depth.
• Lemon juice: Brightens everything—aim for a fresh, zesty punch.

Tools & Equipment for a Seamless Cook

• Large pot: To hold all ingredients and simmer the soup evenly.
• Knife: For chopping vegetables and chicken.
• Wooden spoon: Stirring and checking the soup’s consistency.
• Ladle: Serving the soup without losing all the broth.

Cooking Process & Tips for a Flavourful, Hearty Soup

Step 1: Start by gathering all your ingredients and prepping your workspace. It makes the process smoother and more enjoyable.

Step 2: Heat a large pot over medium heat, add a splash of oil, and sauté chopped onions until translucent—about 5 minutes.

Step 3: Add minced garlic, grated ginger, and a stalk of lemongrass (bruised to release flavor). Cook until fragrant, about 2 minutes.

Step 4: Toss in chopped carrots, celery, and bell peppers. Sauté until they just start to soften, around 8 minutes.

Step 5: Pour in chicken broth and bring to a gentle simmer. Skim off any foam that appears.

Step 6: Add shredded cooked chicken, a squeeze of lemon juice, and season with salt and pepper.

Step 7: Let it simmer uncovered for 20 minutes, stirring occasionally, until the flavors meld and vegetables are tender.

Step 8: Taste and adjust salt, pepper, or lemon juice as needed.

Step 9: Remove the lemongrass stalk before serving. Let the soup rest for 5 minutes to deepen flavors.

Key Moments & Tips for Perfect Soup

• Vegetables should be tender but not mushy — test with a fork.
• The broth should be clear and fragrant with the lemongrass and ginger aromas.
• Chicken should be shreddable but not stringy — check after simmering.

Common Pitfalls & How to Fix Them

• Boiling vigorously makes vegetables mushy and chicken tough.? Use a gentle simmer, not a rolling boil, to keep ingredients tender.
• Too salty from the start.? Add salt gradually, taste, then adjust—avoid over-salting.
• Serving with the stalks in the bowl.? Remove lemongrass before serving to prevent overpowering flavor.
• Lack of brightness in flavor.? If soup tastes flat, add a splash more lemon juice or a pinch of sugar.

Lemongrass Ginger Chicken Vegetable Soup

This chicken vegetable soup features a fragrant broth infused with lemongrass and fresh ginger, creating a bright and aromatic base. Loaded with shredded chicken, colorful vegetables, and a zesty splash of lemon, it offers a comforting yet invigorating dining experience with a clear, flavorful broth and tender ingredients.

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: Asian-inspired

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 cups cooked shredded chicken preferably homemade or rotisserie
• 2 stalks lemongrass bruised to release flavor
• 1 inch fresh ginger grated
• 2 carrots carrots peeled and chopped
• 1 bell pepper any color, sliced
• 4 cups chicken broth homemade or store-bought
• 1 tablespoon lemon juice freshly squeezed
• 1 small onion chopped
• 2 cloves garlic minced
• to taste salt and pepper

Equipment

• Large pot
• Knife
• Wooden spoon
• Ladle

Method

 

1. Gather all your ingredients and prep your workspace. Peel and chop carrots, slice bell peppers, chop onions, mince garlic, and grate fresh ginger. Bruise the lemongrass stalks to release their aroma.
   
2. Heat the large pot over medium heat, add a splash of oil, and sauté the chopped onion until it becomes translucent and fragrant, about 5 minutes.
   
3. Add the minced garlic, grated ginger, and bruised lemongrass to the pot. Cook for about 2 minutes until the mixture is fragrant and aromatic.
   
4. Stir in the chopped carrots and sliced bell peppers, and sauté for another 8 minutes until they start to soften, their colors brightening and textures becoming tender.
   
5. Pour in the chicken broth and bring the mixture to a gentle simmer. Skim off any foam that rises to the surface to keep the broth clear.
   
6. Add the shredded cooked chicken to the broth, squeeze in the lemon juice, and season with salt and pepper. Stir to combine.
   
7. Let the soup simmer uncovered for about 20 minutes, stirring occasionally, until all flavors meld and vegetables are tender but not mushy.
   
8. Taste the broth and adjust the seasoning with more salt, pepper, or lemon juice if needed, for brightness and balance.
   
9. Remove the lemongrass stalks from the soup, discard, and give the broth a final stir. Let it rest for 5 minutes to deepen the flavors.
   
10. Serve the hot soup in bowls, garnished with additional fresh herbs if desired, and enjoy the bright, aromatic flavors with tender vegetables and shredded chicken.
    

This chicken vegetable soup is a little different from your usual, thanks to a splash of lemongrass and fresh ginger. It’s like a warm, aromatic hug, perfect for those days when you crave something both comforting and bright. I love how a few unexpected ingredients can turn a simple broth into something memorable.

Why This Soup Will Keep Calling You Back

Its layered flavors and fresh ingredients create a comforting yet invigorating experience. Plus, the simple process makes it easy to whip up on busy nights or lazy weekends. Each spoonful feels like a small celebration of bright, clean flavors that remind you why homemade soup beats store-bought every time.

Inside the Bowl: Key Ingredients & Their Roles

• Chicken: Shredded cooked chicken adds hearty protein and a satisfying bite.
• Lemongrass: Brings a lemony, herbal aroma that lifts the broth—simmer it gently to avoid overpowering.
• Ginger: Freshly grated, it offers a warm, spicy kick that balances the citrus.
• Carrots: Sweet, tender, and colorful—add texture and natural sweetness.
• Bell peppers: Juicy and crisp, they add a fresh note and vibrant color.
• Chicken broth: The flavorful base—use homemade if you can, for richer depth.
• Lemon juice: Brightens everything—aim for a fresh, zesty punch.

Tools & Equipment for a Seamless Cook

• Large pot: To hold all ingredients and simmer the soup evenly.
• Knife: For chopping vegetables and chicken.
• Wooden spoon: Stirring and checking the soup’s consistency.
• Ladle: Serving the soup without losing all the broth.

Cooking Process & Tips for a Flavourful, Hearty Soup

Step 1: Start by gathering all your ingredients and prepping your workspace. It makes the process smoother and more enjoyable.

Step 2: Heat a large pot over medium heat, add a splash of oil, and sauté chopped onions until translucent—about 5 minutes.

Step 3: Add minced garlic, grated ginger, and a stalk of lemongrass (bruised to release flavor). Cook until fragrant, about 2 minutes.

Step 4: Toss in chopped carrots, celery, and bell peppers. Sauté until they just start to soften, around 8 minutes.

Step 5: Pour in chicken broth and bring to a gentle simmer. Skim off any foam that appears.

Step 6: Add shredded cooked chicken, a squeeze of lemon juice, and season with salt and pepper.

Step 7: Let it simmer uncovered for 20 minutes, stirring occasionally, until the flavors meld and vegetables are tender.

Step 8: Taste and adjust salt, pepper, or lemon juice as needed.

Step 9: Remove the lemongrass stalk before serving. Let the soup rest for 5 minutes to deepen flavors.

Key Moments & Tips for Perfect Soup

• Vegetables should be tender but not mushy — test with a fork.
• The broth should be clear and fragrant with the lemongrass and ginger aromas.
• Chicken should be shreddable but not stringy — check after simmering.

Common Pitfalls & How to Fix Them

• Boiling vigorously makes vegetables mushy and chicken tough.? Use a gentle simmer, not a rolling boil, to keep ingredients tender.
• Too salty from the start.? Add salt gradually, taste, then adjust—avoid over-salting.
• Serving with the stalks in the bowl.? Remove lemongrass before serving to prevent overpowering flavor.
• Lack of brightness in flavor.? If soup tastes flat, add a splash more lemon juice or a pinch of sugar.

Lemongrass Chicken Vegetable Soup

This aromatic chicken vegetable soup combines tender shredded chicken with bright flavors from lemongrass and fresh ginger. The broth is clear and fragrant, filled with colorful vegetables like carrots and bell peppers, creating a comforting yet invigorating dish. Its layered flavors and vibrant appearance make it a satisfying meal for any day.

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: Asian

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups shredded cooked chicken preferably from cooked, seasoned chicken
• 2 stalks lemongrass bruised to release flavor
• 1 inch fresh ginger grated
• 2 carrots carrots peeled and sliced
• 1 bell pepper bell pepper sliced
• 4 cups chicken broth preferably homemade
• 1 tablespoon lemon juice freshly squeezed
• 1 medium onion chopped
• 2 cloves garlic minced
• 1 tablespoon oil for sautéing
• to taste salt and pepper

Equipment

• Large pot
• Knife
• Wooden spoon
• Ladle

Method

 

1. Gather all your ingredients and prepare your workspace. Peel and slice the carrots and bell pepper, mince the garlic, and grate the ginger. Bruise the lemongrass stalks to release their aroma.
   
2. Heat a large pot over medium heat and add a tablespoon of oil. Once shimmering, add chopped onions and sauté until translucent, about 5 minutes, until they begin to soften and smell sweet.
   
3. Add minced garlic, grated ginger, and the bruised lemongrass to the pot. Cook for about 2 minutes, stirring gently, until fragrant and aromatic.
   
4. Toss in the sliced carrots and bell peppers. Sauté for about 8 minutes, stirring occasionally, until they start to soften but still retain some crunch.
   
5. Pour in the chicken broth and bring the mixture to a gentle simmer. Skim off any foam that appears on the surface for a clear broth.
   
6. Add the shredded cooked chicken to the simmering broth. Stir well to combine and heat through for about 5 minutes.
   
7. Squeeze in the fresh lemon juice and season with salt and pepper to taste. Let the soup simmer uncovered for 20 minutes, allowing flavors to meld and vegetables to become tender.
   
8. Taste the broth and adjust seasoning if needed. Remove the lemongrass stalks and discard them.
   
9. Let the soup rest for 5 minutes off the heat, which helps deepen the flavors. Serve hot with a sprinkle of fresh herbs if desired.
   

Notes

Ensure the broth remains gentle simmer to keep vegetables tender and chicken shreddable. Adjust lemon juice at the end for brightness. Remove lemongrass before serving to avoid overpowering flavors.

This chicken vegetable soup is a little different from your usual, thanks to a splash of lemongrass and fresh ginger. It’s like a warm, aromatic hug, perfect for those days when you crave something both comforting and bright. I love how a few unexpected ingredients can turn a simple broth into something memorable.

Why This Soup Will Keep Calling You Back

Its layered flavors and fresh ingredients create a comforting yet invigorating experience. Plus, the simple process makes it easy to whip up on busy nights or lazy weekends. Each spoonful feels like a small celebration of bright, clean flavors that remind you why homemade soup beats store-bought every time.

Inside the Bowl: Key Ingredients & Their Roles

• Chicken: Shredded cooked chicken adds hearty protein and a satisfying bite.
• Lemongrass: Brings a lemony, herbal aroma that lifts the broth—simmer it gently to avoid overpowering.
• Ginger: Freshly grated, it offers a warm, spicy kick that balances the citrus.
• Carrots: Sweet, tender, and colorful—add texture and natural sweetness.
• Bell peppers: Juicy and crisp, they add a fresh note and vibrant color.
• Chicken broth: The flavorful base—use homemade if you can, for richer depth.
• Lemon juice: Brightens everything—aim for a fresh, zesty punch.

Tools & Equipment for a Seamless Cook

• Large pot: To hold all ingredients and simmer the soup evenly.
• Knife: For chopping vegetables and chicken.
• Wooden spoon: Stirring and checking the soup’s consistency.
• Ladle: Serving the soup without losing all the broth.

Cooking Process & Tips for a Flavourful, Hearty Soup

Step 1: Start by gathering all your ingredients and prepping your workspace. It makes the process smoother and more enjoyable.

Step 2: Heat a large pot over medium heat, add a splash of oil, and sauté chopped onions until translucent—about 5 minutes.

Step 3: Add minced garlic, grated ginger, and a stalk of lemongrass (bruised to release flavor). Cook until fragrant, about 2 minutes.

Step 4: Toss in chopped carrots, celery, and bell peppers. Sauté until they just start to soften, around 8 minutes.

Step 5: Pour in chicken broth and bring to a gentle simmer. Skim off any foam that appears.

Step 6: Add shredded cooked chicken, a squeeze of lemon juice, and season with salt and pepper.

Step 7: Let it simmer uncovered for 20 minutes, stirring occasionally, until the flavors meld and vegetables are tender.

Step 8: Taste and adjust salt, pepper, or lemon juice as needed.

Step 9: Remove the lemongrass stalk before serving. Let the soup rest for 5 minutes to deepen flavors.

Key Moments & Tips for Perfect Soup

• Vegetables should be tender but not mushy — test with a fork.
• The broth should be clear and fragrant with the lemongrass and ginger aromas.
• Chicken should be shreddable but not stringy — check after simmering.

Common Pitfalls & How to Fix Them

• Boiling vigorously makes vegetables mushy and chicken tough.? Use a gentle simmer, not a rolling boil, to keep ingredients tender.
• Too salty from the start.? Add salt gradually, taste, then adjust—avoid over-salting.
• Serving with the stalks in the bowl.? Remove lemongrass before serving to prevent overpowering flavor.
• Lack of brightness in flavor.? If soup tastes flat, add a splash more lemon juice or a pinch of sugar.

Lemongrass Ginger Chicken Vegetable Soup

This vibrant chicken vegetable soup combines aromatic lemongrass and fresh ginger with hearty shredded chicken and colorful vegetables. The soup is simmered gently to develop layered flavors, resulting in a clear, fragrant broth with tender vegetables and savory chicken. It offers a comforting yet bright and invigorating eating experience.

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: Asian

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups shredded cooked chicken preferably from a roasted or boiled chicken
• 2 stalks lemongrass bruised to release flavor
• 1 inch fresh ginger grated
• 2 carrots carrots peeled and chopped
• 1 bell pepper bell peppers any color, sliced
• 4 cups chicken broth preferably homemade
• 1 tablespoon lemon juice freshly squeezed
• 1 small onion chopped
• 2 cloves garlic minced
• 1 teaspoon oil for sautéing
• to taste salt and pepper for seasoning

Equipment

• Large pot
• Knife
• Wooden spoon
• Ladle

Method

 

1. Gather and prepare all ingredients: peel and chop the carrots, slice the bell peppers, mince the garlic, chop the onion, and bruise the lemongrass stalks to release their aroma.
   
2. Heat a large pot over medium heat and add a tablespoon of oil. Once shimmering, add the chopped onion and sauté until translucent, about 5 minutes, until it smells sweet and turns slightly golden.
   
3. Add the minced garlic, grated ginger, and bruised lemongrass to the pot. Cook for about 2 minutes, stirring frequently, until fragrant and aromatic.
   
4. Toss in the chopped carrots and sliced bell peppers. Sauté for another 8 minutes, stirring occasionally, until the vegetables just start to soften and release their colors.
   
5. Pour in the chicken broth and bring the mixture to a gentle simmer. Skim off any foam that rises to the surface for a clearer broth.
6. Add the shredded cooked chicken to the pot, then squeeze in the lemon juice. Season with salt and pepper to taste. Stir gently to combine all the flavors.
7. Reduce heat to low and let the soup simmer uncovered for about 20 minutes, stirring occasionally. The vegetables should be tender, and the broth fragrant with lemongrass and ginger aromas.
8. Taste the soup and adjust seasoning as needed — add more lemon juice for brightness or salt for depth.
9. Remove the lemongrass stalks from the soup to prevent overpowering flavors. Let the soup rest for 5 minutes to deepen the flavors before serving.
10. Serve the soup hot, with a sprinkle of fresh herbs if desired, and enjoy the comforting, aromatic flavors in every spoonful.

Notes

For an extra layer of flavor, add a dash of fish sauce or a handful of chopped fresh herbs like cilantro before serving.

This chicken vegetable soup is a little different from your usual, thanks to a splash of lemongrass and fresh ginger. It’s like a warm, aromatic hug, perfect for those days when you crave something both comforting and bright. I love how a few unexpected ingredients can turn a simple broth into something memorable.

Why This Soup Will Keep Calling You Back

Its layered flavors and fresh ingredients create a comforting yet invigorating experience. Plus, the simple process makes it easy to whip up on busy nights or lazy weekends. Each spoonful feels like a small celebration of bright, clean flavors that remind you why homemade soup beats store-bought every time.

Inside the Bowl: Key Ingredients & Their Roles

• Chicken: Shredded cooked chicken adds hearty protein and a satisfying bite.
• Lemongrass: Brings a lemony, herbal aroma that lifts the broth—simmer it gently to avoid overpowering.
• Ginger: Freshly grated, it offers a warm, spicy kick that balances the citrus.
• Carrots: Sweet, tender, and colorful—add texture and natural sweetness.
• Bell peppers: Juicy and crisp, they add a fresh note and vibrant color.
• Chicken broth: The flavorful base—use homemade if you can, for richer depth.
• Lemon juice: Brightens everything—aim for a fresh, zesty punch.

Tools & Equipment for a Seamless Cook

• Large pot: To hold all ingredients and simmer the soup evenly.
• Knife: For chopping vegetables and chicken.
• Wooden spoon: Stirring and checking the soup’s consistency.
• Ladle: Serving the soup without losing all the broth.

Cooking Process & Tips for a Flavourful, Hearty Soup

Step 1: Start by gathering all your ingredients and prepping your workspace. It makes the process smoother and more enjoyable.

Step 2: Heat a large pot over medium heat, add a splash of oil, and sauté chopped onions until translucent—about 5 minutes.

Step 3: Add minced garlic, grated ginger, and a stalk of lemongrass (bruised to release flavor). Cook until fragrant, about 2 minutes.

Step 4: Toss in chopped carrots, celery, and bell peppers. Sauté until they just start to soften, around 8 minutes.

Step 5: Pour in chicken broth and bring to a gentle simmer. Skim off any foam that appears.

Step 6: Add shredded cooked chicken, a squeeze of lemon juice, and season with salt and pepper.

Step 7: Let it simmer uncovered for 20 minutes, stirring occasionally, until the flavors meld and vegetables are tender.

Step 8: Taste and adjust salt, pepper, or lemon juice as needed.

Step 9: Remove the lemongrass stalk before serving. Let the soup rest for 5 minutes to deepen flavors.

Key Moments & Tips for Perfect Soup

• Vegetables should be tender but not mushy — test with a fork.
• The broth should be clear and fragrant with the lemongrass and ginger aromas.
• Chicken should be shreddable but not stringy — check after simmering.

Common Pitfalls & How to Fix Them

• Boiling vigorously makes vegetables mushy and chicken tough.? Use a gentle simmer, not a rolling boil, to keep ingredients tender.
• Too salty from the start.? Add salt gradually, taste, then adjust—avoid over-salting.
• Serving with the stalks in the bowl.? Remove lemongrass before serving to prevent overpowering flavor.
• Lack of brightness in flavor.? If soup tastes flat, add a splash more lemon juice or a pinch of sugar.

Lemongrass Ginger Chicken Vegetable Soup

This chicken vegetable soup features aromatic hints of lemongrass and fresh ginger, creating a bright and comforting broth. It combines shredded cooked chicken, vibrant vegetables, and a fragrant base, resulting in a clear, flavorful soup with tender ingredients and a lively appearance. Perfect for cozy, uplifting meals, it balances warmth and freshness in every spoonful.

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: Asian-inspired

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 cups cooked chicken, shredded preferably leftover or rotisserie
• 2 stalks lemongrass bruised to release flavor
• 1 inch fresh ginger, grated about 1 tablespoon
• 2 carrots carrots, chopped peeled and sliced
• 1 bell pepper bell pepper, sliced any color, deseeded
• 4 cups chicken broth preferably homemade
• 1 lemon lemon juice freshly squeezed
• 1 small onion diced
• 2 cloves garlic, minced
• 2 teaspoons oil for sautéing
• to taste Salt and pepper

Equipment

• Large pot
• Knife
• Wooden spoon
• Ladle

Method

 

1. Gather all ingredients, peel and chop the carrots and bell pepper, mince the garlic, and dice the onion. Prepare the shredded cooked chicken and bruise the lemongrass stalks to release their aroma.
   
2. Heat a large pot over medium heat and add a splash of oil. Once shimmering, sauté the diced onion until translucent and fragrant, about 3-4 minutes.
   
3. Add the minced garlic and grated ginger to the pot, cooking until fragrant, about 1-2 minutes. Then, add the bruised lemongrass stalks and stir for another minute to release their aroma.
   
4. Stir in the chopped carrots and bell pepper, cooking for about 5-6 minutes until they start to soften and release their bright colors and aroma.
   
5. Pour in the chicken broth and bring the mixture to a gentle simmer. Skim off any foam that rises to the surface as it begins to bubble.
6. Add the shredded cooked chicken to the broth, stirring gently to combine. Squeeze in the fresh lemon juice and season with salt and pepper to taste.
7. Reduce the heat to low and let the soup simmer uncovered for about 20 minutes, stirring occasionally. The vegetables should become tender, and the broth will develop a fragrant, clear appearance.
8. Taste the soup and adjust seasoning as needed, adding more salt, pepper, or lemon juice for brightness.
9. Remove the lemongrass stalks before serving to avoid overpowering flavors. Ladle the hot soup into bowls, ensuring each serving has a good mix of vegetables and chicken.
10. Serve the soup hot, garnished with fresh herbs if desired. Enjoy the bright, aromatic flavors that make this dish a comforting yet invigorating meal.