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.

Homestyle Chicken Soup

This comforting chicken soup is made with a whole chicken simmered slowly to develop a rich, gelatinous broth. Fresh vegetables like carrots, celery, and onion add sweetness and depth, while herbs and a splash of apple cider vinegar brighten the flavors. The final dish has a clear, golden broth filled with tender shredded chicken and aromatic vegetables, perfect for cozy moments.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 6

Course: Main Course

Cuisine: Homestyle

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 whole chicken preferably organic or free-range
• 2 large carrots peeled and chopped
• 2 stalks celery chopped
• 1 medium onion roughly chopped
• 1 bunch parsley fresh, chopped
• 2 sprigs thyme fresh
• 1 tbsp apple cider vinegar
• to taste salt
• to taste pepper

Equipment

• Large stockpot
• Fine sieve or strainer
• Sharp knife
• Cutting board

Method

 

1. Place the whole chicken in a large stockpot and cover with water. Bring to a gentle simmer over medium heat, and skim off any foam or impurities that rise to the surface. Let it simmer slowly for about 1.5 hours, filling your kitchen with a savory aroma.
   
2. Halfway through, add chopped carrots, celery, and onion to the pot. Continue simmering gently, allowing the vegetables to soften and the flavors to meld, filling the air with a fragrant, comforting smell.
3. Once the chicken is tender and cooked through, carefully remove it from the broth and set aside to cool slightly. Strain the broth through a fine sieve into another pot or large bowl, pressing gently on the solids to extract every drop of flavor and ensure clarity.
4. While the broth cools slightly, pick off the tender meat from the bones, discarding skin and any remaining bones. Shred the chicken into bite-sized pieces, feeling the soft, fibrous texture as you work.
5. Return the strained broth to a simmer and add the shredded chicken back in. Stir in a splash of apple cider vinegar to brighten the flavor, then season with salt and pepper to taste. Let everything simmer together for another 10 minutes to meld the flavors.
6. Just before serving, stir in freshly chopped parsley and thyme sprigs for a burst of herbal freshness. Taste and adjust the seasoning if needed, ensuring the broth is clear, flavorful, and inviting.
7. Serve the soup hot, with a generous spoonful of vegetables and shredded chicken in each bowl, and enjoy the comforting warmth of this homemade classic.

Notes

Skimming regularly helps keep the broth clear. Add vegetables later in the cooking process to prevent mushiness. Straining the broth ensures a beautiful, clear soup. Season gradually, tasting as you go to avoid over-salting.