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Smoky Roast Chicken Soup

This chicken soup features a rich, clear broth infused with smoky notes from charred vegetables and roasted bones. Slow simmering develops deep flavor, while a splash of lemon and fresh herbs brighten the dish, resulting in a comforting yet bold bowl with tender meat and vibrant aroma.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 4
Course: Main Course
Cuisine: Homestyle
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds chicken bones preferably roasted for extra flavor
  • 1 large onion roughly chopped
  • 4 cloves garlic smashed
  • 2 carrots carrots cut into large chunks
  • 2 stalks celery cut into large chunks
  • 1 lemon lemon juiced, plus additional wedges for serving
  • 2 tablespoons olive oil for roasting and finishing
  • to taste salt and pepper
  • 2 cups shredded cooked chicken optional, for added richness
  • fresh herbs a handful parsley or thyme chopped, for garnish

Equipment

  • Heavy-bottomed pot
  • Wooden spoon
  • Fine-mesh strainer
  • Chopping board
  • Tongs
  • Ladle

Method
 

  1. Preheat your oven to 400°F (200°C). Toss the chicken bones, carrots, and celery with a tablespoon of olive oil, then spread them on a baking sheet. Roast until the vegetables are charred and fragrant, about 20-25 minutes, turning once for even charring.
  2. Meanwhile, heat a tablespoon of olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and smashed garlic, sautéing until translucent and fragrant—about 5 minutes.
  3. Add the roasted chicken bones, along with their juices, to the pot. Cover with water—about 8 cups—and bring to a gentle simmer. Skim off any foam that rises to keep the broth clear.
  4. Reduce the heat to low and simmer gently for at least 2 hours, allowing the broth to develop rich, smoky flavors and deep umami. Stir occasionally and skimming as needed.
  5. Strain the broth through a fine-mesh strainer into a clean pot, discarding the solids. Return the clear broth to the stove and bring back to a gentle simmer.
  6. While the broth simmers, add the charred carrots and celery to the pot. Let them cook for about 10 minutes until smoky and tender, infusing the broth with their sweet smoky flavor.
  7. If using cooked chicken, shred it into bite-sized pieces. Add the shredded chicken to the broth, stirring to combine. Warm through for about 5 minutes.
  8. Season the soup generously with salt and pepper, then squeeze in fresh lemon juice. Taste and adjust the seasoning as needed—this brightens the smoky broth beautifully.
  9. Serve hot, garnished with chopped fresh herbs and an extra lemon wedge on the side, along with a drizzle of olive oil for richness.

Notes

Roasting the bones and vegetables is key to developing the smoky depth. Don’t skip skimming the broth to keep it clear and bright. Add lemon at the end for a fresh, tangy finish that balances the smoky richness.