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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.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
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.