classic chicken soup recipe

Chicken soup made with a whole bird feels like an act of love. It’s the kind of meal that turns a busy day around with just a few spoonfuls. I love how the aroma alone can fill a house, promising warmth and nourishment.

Why this chicken soup keeps calling me back

It’s the simplicity that comforts — a reminder that good food doesn’t need fuss. The slow simmer, the delicate aroma, the tender chicken—each spoon feels like a small victory. It’s my go-to when I need a quiet moment or a boost of nostalgic warmth.

Breaking down the essentials, honestly

• Whole chicken: The backbone of flavor. A slow simmer extracts rich, gelatinous goodness.
• Carrots: Sweet, earthy, adds color and a subtle sweetness that balances the broth.
• Celery: Herbal and crisp, it gives depth and freshness to the soup.
• Onion: Aromatics that mellow into a sweet, savory base.
• Fresh herbs (parsley, thyme): Bright, fragrant, and final touch for a lively finish.
• Apple cider vinegar: A splash helps break down collagen, enriching the broth.
• Salt and pepper: Basic, essential seasonings to elevate all flavors.

Tools of the trade for a perfect chicken soup

• Large stockpot: To hold all ingredients and simmer evenly.
• Fine sieve or strainer: To clarify the broth for clarity and purity.
• Sharp knife: To shred the cooked chicken easily.
• Cutting board: Prepping vegetables and herbs.

Step-by-step to a soulful, nourishing bowl

Step 1: Start with a whole chicken — yes, the kind with bones and skin. Rinse it, then simmer in a large pot with water, aromatics, and a splash of apple cider vinegar for about 1.5 hours at 90°C (194°F).

Step 2: Skim off any foam or fat that rises to the surface — it’s all about clarity and pure flavor. Add chopped carrots, celery, and onion halfway through, then continue simmering until the vegetables are tender.

Step 3: Remove the chicken and set it aside to cool enough to handle. Strain the broth through a fine sieve, pressing gently on the solids to extract every bit of flavor.

Step 4: While the broth cools, shred the chicken meat, discarding bones and skin. Return the shredded chicken to the hot broth, adjust seasoning with salt and pepper, and finish with fresh herbs just before serving.

Cooking checkpoints to keep you on track

• Broth is clear, not cloudy — skim regularly to keep it pristine.
• Vegetables are tender but not mushy — test with a fork after 30 minutes of simmering.
• Chicken is tender enough to shred easily — if it resists, give it a few more minutes.

Common pitfalls and how to dodge them

• Skimming off all fat at once.? Skimming too aggressively — lose delicate flavor. Do gentle skimming to keep broth rich.
• Adding vegetables too early.? Overcooking vegetables — they turn mushy and dull. Add them later in the simmering process.
• Skipping the straining step.? Not straining broth — cloudy and greasy. Always strain and discard solids after cooling.
• Adding salt at the start.? Using too much salt — overpowering subtle flavors. Season gradually, taste as you go.

This chicken soup isn’t just about comfort — it’s about honoring the simple magic of slow-cooked broth and tender meat. Every spoonful feels like a warm memory, with flavors that deepen overnight. Feel free to add noodles, rice, or greens to make it your own. It’s a foundation for quiet moments or lively gatherings alike.