Category: Soups

When I think about chicken soup, I think about the unspoken language of comfort. It’s not fancy, but it’s layered, with a richness that comes from hours of simmering bones and patience. This isn’t about shortcuts; it’s about creating a broth that sings with deep, roasted flavor. It’s a recipe I keep coming back to, especially when I need a reminder that good things take time.

Why Make This Soup Again and Again

Because it’s a blank canvas for leftovers, a warm hug on cold days, and a reminder that patience yields the best flavor.

Breaking Down the Main Ingredients

• Chicken bones and carcass: They give the broth a rich, roasted flavor—use leftover bones or a whole small chicken.
• Chicken meat: Use cooked, shredded chicken for added texture—leftovers work perfectly.
• Carrots: Sweet, slightly earthy, and brightens the broth’s color.
• Celery: Adds a fresh, grassy note and a crisp texture.
• Onions: The base of flavor, sweet and savory when cooked slowly.
• Herbs (parsley, dill): Fresh herbs that lift the broth with a bright, herbal aroma.
• Lemon juice: A splash brightens the broth, cutting through richness and adding freshness.

Tools of the Trade for Chicken Soup

• Large stockpot: To hold all ingredients and simmer gently.
• Fine mesh strainer: To strain the broth for clarity.
• Shredding fork: To pull apart cooked chicken easily.
• Chef’s knife: To chop vegetables and herbs.
• Cutting board: To prep ingredients safely.

A Step-by-Step Guide to Soul-Warming Chicken Soup

Step 1: Start by gathering bones, chicken, and a handful of aromatic vegetables—think carrots, celery, onions.

Step 2: Bring a large pot of water to a gentle simmer, about 90°C (194°F), and add your bones and chicken.

Step 3: Simmer gently for 2 hours, skimming foam and fat to keep the broth clear and clean-tasting.

Step 4: Remove the chicken, shred it, and strain the broth, discarding bones and veggies.

Step 5: Return shredded chicken to the pot, add fresh vegetables if you like, and season with salt and pepper.

Step 6: Simmer for another 20-30 minutes, until vegetables are tender and flavors meld.

Step 7: Taste and adjust seasoning—think lemon juice for brightness or a touch more salt.

Step 8: Finish with a sprinkle of fresh herbs, like parsley or dill, for a fresh, green note.

Cooking Checks to Keep You on Track

• Broth should be clear, not cloudy—skim regularly.
• Chicken should be tender enough to shred easily, not chewy.
• Vegetables should be soft but not mushy, about 20-30 minutes in.
• Broth should taste savory and balanced, adjust seasoning before serving.

Common Pitfalls and How to Fix Them

• Foamy broth that looks cloudy.? Skim foam regularly to keep broth clear.
• Broth becoming cloudy and greasy.? Simmer gently, don’t boil aggressively.
• Soup tasting bland or too salty.? Adjust seasoning at the end.
• Overcooked herbs losing flavor.? Add fresh herbs at the end for brightness.

This soup is more than just comfort food; it’s a way to connect with the simple act of nourishing. Each bowl can be customized—more herbs, a squeeze of lemon, a dash of hot sauce. It’s forgiving, forgiving enough to turn leftovers into something special. Enjoy every sip, and let the aroma fill your home with memories of cozy, slow mornings.

When I think about chicken soup, I think about the unspoken language of comfort. It’s not fancy, but it’s layered, with a richness that comes from hours of simmering bones and patience. This isn’t about shortcuts; it’s about creating a broth that sings with deep, roasted flavor. It’s a recipe I keep coming back to, especially when I need a reminder that good things take time.

Why Make This Soup Again and Again

Because it’s a blank canvas for leftovers, a warm hug on cold days, and a reminder that patience yields the best flavor.

Breaking Down the Main Ingredients

• Chicken bones and carcass: They give the broth a rich, roasted flavor—use leftover bones or a whole small chicken.
• Chicken meat: Use cooked, shredded chicken for added texture—leftovers work perfectly.
• Carrots: Sweet, slightly earthy, and brightens the broth’s color.
• Celery: Adds a fresh, grassy note and a crisp texture.
• Onions: The base of flavor, sweet and savory when cooked slowly.
• Herbs (parsley, dill): Fresh herbs that lift the broth with a bright, herbal aroma.
• Lemon juice: A splash brightens the broth, cutting through richness and adding freshness.

Tools of the Trade for Chicken Soup

• Large stockpot: To hold all ingredients and simmer gently.
• Fine mesh strainer: To strain the broth for clarity.
• Shredding fork: To pull apart cooked chicken easily.
• Chef’s knife: To chop vegetables and herbs.
• Cutting board: To prep ingredients safely.

A Step-by-Step Guide to Soul-Warming Chicken Soup

Step 1: Start by gathering bones, chicken, and a handful of aromatic vegetables—think carrots, celery, onions.

Step 2: Bring a large pot of water to a gentle simmer, about 90°C (194°F), and add your bones and chicken.

Step 3: Simmer gently for 2 hours, skimming foam and fat to keep the broth clear and clean-tasting.

Step 4: Remove the chicken, shred it, and strain the broth, discarding bones and veggies.

Step 5: Return shredded chicken to the pot, add fresh vegetables if you like, and season with salt and pepper.

Step 6: Simmer for another 20-30 minutes, until vegetables are tender and flavors meld.

Step 7: Taste and adjust seasoning—think lemon juice for brightness or a touch more salt.

Step 8: Finish with a sprinkle of fresh herbs, like parsley or dill, for a fresh, green note.

Cooking Checks to Keep You on Track

• Broth should be clear, not cloudy—skim regularly.
• Chicken should be tender enough to shred easily, not chewy.
• Vegetables should be soft but not mushy, about 20-30 minutes in.
• Broth should taste savory and balanced, adjust seasoning before serving.

Common Pitfalls and How to Fix Them

• Foamy broth that looks cloudy.? Skim foam regularly to keep broth clear.
• Broth becoming cloudy and greasy.? Simmer gently, don’t boil aggressively.
• Soup tasting bland or too salty.? Adjust seasoning at the end.
• Overcooked herbs losing flavor.? Add fresh herbs at the end for brightness.

This soup is more than just comfort food; it’s a way to connect with the simple act of nourishing. Each bowl can be customized—more herbs, a squeeze of lemon, a dash of hot sauce. It’s forgiving, forgiving enough to turn leftovers into something special. Enjoy every sip, and let the aroma fill your home with memories of cozy, slow mornings.

When I think about chicken soup, I think about the unspoken language of comfort. It’s not fancy, but it’s layered, with a richness that comes from hours of simmering bones and patience. This isn’t about shortcuts; it’s about creating a broth that sings with deep, roasted flavor. It’s a recipe I keep coming back to, especially when I need a reminder that good things take time.

Why Make This Soup Again and Again

Because it’s a blank canvas for leftovers, a warm hug on cold days, and a reminder that patience yields the best flavor.

Breaking Down the Main Ingredients

• Chicken bones and carcass: They give the broth a rich, roasted flavor—use leftover bones or a whole small chicken.
• Chicken meat: Use cooked, shredded chicken for added texture—leftovers work perfectly.
• Carrots: Sweet, slightly earthy, and brightens the broth’s color.
• Celery: Adds a fresh, grassy note and a crisp texture.
• Onions: The base of flavor, sweet and savory when cooked slowly.
• Herbs (parsley, dill): Fresh herbs that lift the broth with a bright, herbal aroma.
• Lemon juice: A splash brightens the broth, cutting through richness and adding freshness.

Tools of the Trade for Chicken Soup

• Large stockpot: To hold all ingredients and simmer gently.
• Fine mesh strainer: To strain the broth for clarity.
• Shredding fork: To pull apart cooked chicken easily.
• Chef’s knife: To chop vegetables and herbs.
• Cutting board: To prep ingredients safely.

A Step-by-Step Guide to Soul-Warming Chicken Soup

Step 1: Start by gathering bones, chicken, and a handful of aromatic vegetables—think carrots, celery, onions.

Step 2: Bring a large pot of water to a gentle simmer, about 90°C (194°F), and add your bones and chicken.

Step 3: Simmer gently for 2 hours, skimming foam and fat to keep the broth clear and clean-tasting.

Step 4: Remove the chicken, shred it, and strain the broth, discarding bones and veggies.

Step 5: Return shredded chicken to the pot, add fresh vegetables if you like, and season with salt and pepper.

Step 6: Simmer for another 20-30 minutes, until vegetables are tender and flavors meld.

Step 7: Taste and adjust seasoning—think lemon juice for brightness or a touch more salt.

Step 8: Finish with a sprinkle of fresh herbs, like parsley or dill, for a fresh, green note.

Cooking Checks to Keep You on Track

• Broth should be clear, not cloudy—skim regularly.
• Chicken should be tender enough to shred easily, not chewy.
• Vegetables should be soft but not mushy, about 20-30 minutes in.
• Broth should taste savory and balanced, adjust seasoning before serving.

Common Pitfalls and How to Fix Them

• Foamy broth that looks cloudy.? Skim foam regularly to keep broth clear.
• Broth becoming cloudy and greasy.? Simmer gently, don’t boil aggressively.
• Soup tasting bland or too salty.? Adjust seasoning at the end.
• Overcooked herbs losing flavor.? Add fresh herbs at the end for brightness.

This soup is more than just comfort food; it’s a way to connect with the simple act of nourishing. Each bowl can be customized—more herbs, a squeeze of lemon, a dash of hot sauce. It’s forgiving, forgiving enough to turn leftovers into something special. Enjoy every sip, and let the aroma fill your home with memories of cozy, slow mornings.

Chicken soup feels like an old friend, but sometimes it’s worth flipping the script. Instead of the usual quick boil, I take my time, braising chicken slowly with garden herbs that bloom in the heat. The result is a broth with depth, a kind of quiet richness that sneaks up on you. It’s a reminder that patience in the kitchen pays off in flavor and soul.

Why This Soup Keeps Calling Me Back

It’s the slow, deliberate process of building flavor that makes this soup stand out. Each step adds layers—herbs, lemon, the tender chicken—that come together in a comforting, soulful broth. It’s a reminder that good food isn’t rushed and that a simple dish can carry a hundred stories. That quiet patience, and the aroma rising from the pot, keeps pulling me back to it.

Ingredients Breakdown & Substitutions

• Chicken pieces: Bone-in thighs or breasts; bone adds flavor but can be swapped for boneless if you prefer leaner.
• Onions: Sweet and aromatic, they form the soup’s base. Red or yellow works, just chop finely.
• Carrots: For sweetness and color. Use heirloom or standard—whatever’s fresh.
• Celery: Crunch and herbaceousness, vital for that classic flavor punch.
• Fresh herbs: Thyme, parsley, and bay leaves. Swap with dried herbs if fresh aren’t available.
• Broth: Homemade or store-bought, aim for low sodium so you can control the seasoning.
• Lemon: Brightens everything—don’t skip the squeeze at the end.

Tools & Equipment for a Soulful Chicken Soup

• Heavy-bottomed pot: For even heat and slow braising.
• Sharp knife: Chopping vegetables and shredding chicken.
• Wooden spoon: Stirring gently without breaking down ingredients.
• Ladle: Serving the broth without disturbance.
• Lemon squeezer: Adding fresh lemon juice at the end for brightness.

Step-by-Step for a Slow-Braised Herb-Infused Chicken Soup

Step 1: Start by gathering your ingredients and setting up your workspace.

Step 2: In a large, heavy-bottomed pot, sauté onions, carrots, and celery in a splash of olive oil until they soften and smell sweet, about 8 minutes.

Step 3: Add chicken pieces, garlic, and a handful of fresh herbs; brown the chicken for about 10 minutes until golden.

Step 4: Pour in enough broth to cover everything, bring to a gentle simmer, then cover and reduce heat to low. Let it braise for 1.5 hours, until the chicken is melting and the herbs have infused the broth.

Step 5: Taste and adjust salt and pepper. Remove chicken, shred it, then return to the soup. Serve hot, with a squeeze of lemon and crusty bread.

Cooking Checkpoints & Tips for the Best Chicken Soup

• Ensure the chicken is tender enough to shred easily but not falling apart prematurely.
• The broth should be rich and aromatic, not watery—adjust simmer time accordingly.
• Herbs should be fragrant but not overpowering—add delicate herbs like parsley at the end.
• The soup’s final texture should be hearty but not greasy—skim any excess fat off the surface before serving.

Common Mistakes & How to Avoid Them

• Letting the broth evaporate completely.? Add a splash of water if the broth reduces too much.
• Burning or sticking the ingredients at the bottom.? Lower the heat and add a bit more broth.
• Leaving foam or scum to mar the broth.? Skim the surface regularly to keep it clear.
• Adding dried herbs too early, losing flavor.? Use fresh herbs at the end for maximum aroma.

This soup isn’t just about comfort; it’s about the slow magic of letting herbs and chicken meld into something truly soulful. It’s forgiving, rustic, and perfect for a day when you want to forget the clock and just simmer. Feel free to swap in your favorite greens or add a dash of hot sauce for extra kick. Enjoy making this at your own pace, and let the process remind you that good things take time.

Chicken soup feels like an old friend, but sometimes it’s worth flipping the script. Instead of the usual quick boil, I take my time, braising chicken slowly with garden herbs that bloom in the heat. The result is a broth with depth, a kind of quiet richness that sneaks up on you. It’s a reminder that patience in the kitchen pays off in flavor and soul.

Why This Soup Keeps Calling Me Back

It’s the slow, deliberate process of building flavor that makes this soup stand out. Each step adds layers—herbs, lemon, the tender chicken—that come together in a comforting, soulful broth. It’s a reminder that good food isn’t rushed and that a simple dish can carry a hundred stories. That quiet patience, and the aroma rising from the pot, keeps pulling me back to it.

Ingredients Breakdown & Substitutions

• Chicken pieces: Bone-in thighs or breasts; bone adds flavor but can be swapped for boneless if you prefer leaner.
• Onions: Sweet and aromatic, they form the soup’s base. Red or yellow works, just chop finely.
• Carrots: For sweetness and color. Use heirloom or standard—whatever’s fresh.
• Celery: Crunch and herbaceousness, vital for that classic flavor punch.
• Fresh herbs: Thyme, parsley, and bay leaves. Swap with dried herbs if fresh aren’t available.
• Broth: Homemade or store-bought, aim for low sodium so you can control the seasoning.
• Lemon: Brightens everything—don’t skip the squeeze at the end.

Tools & Equipment for a Soulful Chicken Soup

• Heavy-bottomed pot: For even heat and slow braising.
• Sharp knife: Chopping vegetables and shredding chicken.
• Wooden spoon: Stirring gently without breaking down ingredients.
• Ladle: Serving the broth without disturbance.
• Lemon squeezer: Adding fresh lemon juice at the end for brightness.

Step-by-Step for a Slow-Braised Herb-Infused Chicken Soup

Step 1: Start by gathering your ingredients and setting up your workspace.

Step 2: In a large, heavy-bottomed pot, sauté onions, carrots, and celery in a splash of olive oil until they soften and smell sweet, about 8 minutes.

Step 3: Add chicken pieces, garlic, and a handful of fresh herbs; brown the chicken for about 10 minutes until golden.

Step 4: Pour in enough broth to cover everything, bring to a gentle simmer, then cover and reduce heat to low. Let it braise for 1.5 hours, until the chicken is melting and the herbs have infused the broth.

Step 5: Taste and adjust salt and pepper. Remove chicken, shred it, then return to the soup. Serve hot, with a squeeze of lemon and crusty bread.

Cooking Checkpoints & Tips for the Best Chicken Soup

• Ensure the chicken is tender enough to shred easily but not falling apart prematurely.
• The broth should be rich and aromatic, not watery—adjust simmer time accordingly.
• Herbs should be fragrant but not overpowering—add delicate herbs like parsley at the end.
• The soup’s final texture should be hearty but not greasy—skim any excess fat off the surface before serving.

Common Mistakes & How to Avoid Them

• Letting the broth evaporate completely.? Add a splash of water if the broth reduces too much.
• Burning or sticking the ingredients at the bottom.? Lower the heat and add a bit more broth.
• Leaving foam or scum to mar the broth.? Skim the surface regularly to keep it clear.
• Adding dried herbs too early, losing flavor.? Use fresh herbs at the end for maximum aroma.

This soup isn’t just about comfort; it’s about the slow magic of letting herbs and chicken meld into something truly soulful. It’s forgiving, rustic, and perfect for a day when you want to forget the clock and just simmer. Feel free to swap in your favorite greens or add a dash of hot sauce for extra kick. Enjoy making this at your own pace, and let the process remind you that good things take time.