Homemade Chicken Soup That Warms the Bones and Tells a Story

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.

Hearty Chicken Soup

This chicken soup is a comforting, layered dish created through slow simmering bones and vegetables to develop a rich, clear broth. Shredded cooked chicken and fresh herbs are added for texture and brightness, resulting in a warm, inviting bowl with tender vegetables and fragrant herbal notes. The final appearance is a beautifully clear, golden broth with colorful vegetables and tender chicken, perfect for cozy days.

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Prep Time 15 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Homemade

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 kg chicken bones and carcass preferably with some meat attached
• 2 cups cooked chicken shredded leftovers or cooked whole chicken
• 2 large carrots peeled and sliced
• 2 stalks celery chopped
• 1 large onion diced
• Fresh parsley chopped, for garnish
• Fresh dill chopped, for garnish
• 1 lemon lemon juice only
• Salt Salt to taste
• Freshly ground black pepper to taste

Equipment

• Large stockpot
• Fine mesh strainer
• Shredding fork
• Chef’s knife
• Cutting board

Method

 

1. Place the chicken bones and carcass into a large stockpot and cover with cold water. Bring to a gentle simmer over medium heat, and skim off any foam that rises to the surface. Add the chopped onion, carrots, and celery, then reduce the heat to low and let it simmer gently for about 2 hours, allowing the flavors to deepen and the broth to become clear.
   
2. Once the broth has simmered, carefully remove the bones and set aside. Strain the broth through a fine mesh strainer into a clean pot, discarding the solids. Return the strained broth to the stove and bring it back to a gentle simmer.
   
3. Add the shredded cooked chicken to the simmering broth. If desired, add a handful of fresh chopped herbs like parsley and dill for extra aroma. Let the soup simmer for another 20-30 minutes, until the vegetables are tender and the flavors meld beautifully.
   
4. Taste the broth and season with salt and freshly ground black pepper. Squeeze in lemon juice to brighten the flavors and add a touch of freshness. Stir gently to combine.
   
5. Chop additional fresh herbs like parsley and dill, then sprinkle over the soup just before serving for a vibrant, green finish. Ladle the hot soup into bowls and enjoy its comforting, layered richness with tender vegetables and fragrant herbs.