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.
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.
While the broth simmers, chop the carrots, celery, and onion into small, even pieces. This helps them cook evenly and release their flavors beautifully.
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.
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.
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.
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.
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.
Serve hot, optionally with crusty bread on the side. Enjoy the comforting warmth and nourishing depth of this healing chicken soup.
