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Lemon chicken soup is a recipe I keep coming back to when I need comfort that’s also lively. Its bright, citrusy punch cuts through the heaviness of colder days and brings a fresh perspective to a simple broth. I love how it’s honest and straightforward, but the lemon makes it feel alive.

Why I Keep Coming Back to This Soup

It’s a reminder that simple ingredients, when combined with care, can lift spirits. The zing of lemon and tender chicken feel like a small celebration in a bowl—perfect for chilly days or when I need a quick pick-me-up.

Deep Dive into the Bright Flavors

• Lemon: Gives a zesty, fresh punch that lifts the entire dish. Use fresh for best aroma.
• Chicken broth: The base that carries all flavors. Opt for low-sodium to control salt.
• Chicken: Boneless, skinless breasts or thighs, sliced thin for quick cooking.
• Herbs (parsley, thyme): Add fresh, herbal notes that complement the lemon’s brightness.
• Garlic & onions: Builds a savory, aromatic foundation.
• Lemon zest: Intensifies lemon flavor and adds a fragrant citrus aroma.
• Olive oil: For sautéing, adds a fruity richness.

Tools & Equipment for a Bright Soup

• Large heavy-bottomed pot: To evenly distribute heat and prevent scorching.
• Ladle: For serving and testing the soup’s texture.
• Microplane or fine grater: To zest the lemon finely.
• Measuring spoons and cups: To accurately measure lemon juice and broth.
• Knife and cutting board: For chopping herbs, chicken, and vegetables.

Step-by-Step Guide to Brighten Your Soup

Step 1: Gather your ingredients and equipment.

Step 2: Heat a large pot over medium heat, about 160°C (320°F).

Step 3: Sauté diced onions and garlic until fragrant and translucent, about 5 minutes.

Step 4: Add chopped chicken and cook until lightly browned, about 7 minutes.

Step 5: Pour in chicken broth, bring to a gentle simmer, about 10 minutes.

Step 6: Stir in lemon juice, zest, and herbs. Simmer another 5 minutes.

Step 7: Taste and adjust seasoning with salt and pepper.

Step 8: Let the soup rest for 5 minutes before serving for flavors to meld.

Cooking Checkpoints & Tips

• Soup should simmer gently, not boil vigorously, to keep the chicken tender.
• Lemon juice added too early can dull the brightness, so add at the end.
• Chicken should be cooked through, with no pink remaining.
• The broth should be clear, not cloudy, indicating gentle simmering.

Common Mistakes & How to Fix Them

• Adding lemon too early, which dulls the flavor.? Add lemon juice at the end to keep the brightness.
• Boiling the broth hard, making it cloudy and tough.? Simmer gently, not boil vigorously.
• Overcooking chicken, causing dryness.? Check chicken for doneness.
• Oversalting or under-seasoning.? Taste before serving.

Lemon Chicken Soup

Lemon chicken soup is a bright and comforting dish featuring tender chicken slices simmered in a flavorful, citrus-infused broth. The soup combines fresh herbs, garlic, and lemon zest to create a vibrant final appearance with a clear, inviting broth and tender chicken pieces, perfect for chilly days or when craving a lively, satisfying meal.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 medium onion diced
• 3 cloves garlic minced
• 2 boneless, skinless chicken breasts thinly sliced
• 4 cups chicken broth low-sodium preferred
• 1 large lemon zested and juiced
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley chopped
• 1 teaspoon fresh thyme chopped
• to taste salt and pepper

Equipment

• Large heavy-bottomed pot
• Ladle
• Microplane or fine grater
• Measuring spoons and cups
• Knife and cutting board

Method

 

1. Heat a large heavy-bottomed pot over medium heat and add the olive oil, allowing it to warm up until shimmering.
   
2. Add the diced onion to the pot and sauté until translucent and fragrant, about 5 minutes. You should hear a gentle sizzle and see the onions turn a light golden color.
   
3. Stir in the minced garlic and cook for another 30 seconds until fragrant, taking care not to burn it.
   
4. Place the thinly sliced chicken into the pot and cook for about 5-7 minutes, stirring occasionally, until the chicken pieces are lightly browned and cooked through.
   
5. Pour in the chicken broth and bring the mixture to a gentle simmer. Let it cook for about 10 minutes, allowing the flavors to meld and the broth to develop a clear, inviting appearance.
   
6. While the soup simmers, zest the lemon using a microplane or fine grater, being careful to only peel the bright yellow outer layer.
   
7. Juice the lemon and add the fresh lemon juice to the soup, stirring well to incorporate the citrus brightness.
8. Stir in the lemon zest, chopped parsley, and thyme, then let the soup simmer for another 5 minutes to infuse the herbal and citrus flavors.
9. Taste the soup and season with salt and freshly ground pepper as needed. Adjust the seasoning to your preference.
10. Remove the soup from heat and let it rest for a couple of minutes to allow flavors to settle and the broth to clarify slightly.
11. Serve the bright lemon chicken soup hot, garnished with additional chopped herbs if desired, and enjoy its lively, comforting flavor.

Lemon chicken soup is a recipe I keep coming back to when I need comfort that’s also lively. Its bright, citrusy punch cuts through the heaviness of colder days and brings a fresh perspective to a simple broth. I love how it’s honest and straightforward, but the lemon makes it feel alive.

Why I Keep Coming Back to This Soup

It’s a reminder that simple ingredients, when combined with care, can lift spirits. The zing of lemon and tender chicken feel like a small celebration in a bowl—perfect for chilly days or when I need a quick pick-me-up.

Deep Dive into the Bright Flavors

• Lemon: Gives a zesty, fresh punch that lifts the entire dish. Use fresh for best aroma.
• Chicken broth: The base that carries all flavors. Opt for low-sodium to control salt.
• Chicken: Boneless, skinless breasts or thighs, sliced thin for quick cooking.
• Herbs (parsley, thyme): Add fresh, herbal notes that complement the lemon’s brightness.
• Garlic & onions: Builds a savory, aromatic foundation.
• Lemon zest: Intensifies lemon flavor and adds a fragrant citrus aroma.
• Olive oil: For sautéing, adds a fruity richness.

Tools & Equipment for a Bright Soup

• Large heavy-bottomed pot: To evenly distribute heat and prevent scorching.
• Ladle: For serving and testing the soup’s texture.
• Microplane or fine grater: To zest the lemon finely.
• Measuring spoons and cups: To accurately measure lemon juice and broth.
• Knife and cutting board: For chopping herbs, chicken, and vegetables.

Step-by-Step Guide to Brighten Your Soup

Step 1: Gather your ingredients and equipment.

Step 2: Heat a large pot over medium heat, about 160°C (320°F).

Step 3: Sauté diced onions and garlic until fragrant and translucent, about 5 minutes.

Step 4: Add chopped chicken and cook until lightly browned, about 7 minutes.

Step 5: Pour in chicken broth, bring to a gentle simmer, about 10 minutes.

Step 6: Stir in lemon juice, zest, and herbs. Simmer another 5 minutes.

Step 7: Taste and adjust seasoning with salt and pepper.

Step 8: Let the soup rest for 5 minutes before serving for flavors to meld.

Cooking Checkpoints & Tips

• Soup should simmer gently, not boil vigorously, to keep the chicken tender.
• Lemon juice added too early can dull the brightness, so add at the end.
• Chicken should be cooked through, with no pink remaining.
• The broth should be clear, not cloudy, indicating gentle simmering.

Common Mistakes & How to Fix Them

• Adding lemon too early, which dulls the flavor.? Add lemon juice at the end to keep the brightness.
• Boiling the broth hard, making it cloudy and tough.? Simmer gently, not boil vigorously.
• Overcooking chicken, causing dryness.? Check chicken for doneness.
• Oversalting or under-seasoning.? Taste before serving.

Lemon Chicken Soup

Lemon chicken soup is a bright and comforting dish that combines tender slices of chicken with a flavorful broth infused with fresh lemon and herbs. The soup is brought together through sautéing, simmering, and finishing with a splash of citrus, resulting in a clear, lively, and satisfying bowl. Its vibrant flavors and tender textures make it perfect for chilly days or a quick, uplifting meal.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 large onion diced
• 3 cloves garlic minced
• 2 boneless, skinless chicken breasts or thighs sliced thin
• 4 cups chicken broth low-sodium recommended
• 1 large lemon zested and juiced
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley chopped, for garnish
• 1 teaspoon fresh thyme chopped
• to taste salt and pepper

Equipment

• Large heavy-bottomed pot
• Ladle
• Microplane or fine grater
• Measuring spoons and cups
• Knife and cutting board

Method

 

1. Heat a large heavy-bottomed pot over medium heat and add olive oil. Once shimmering, add diced onions and cook until translucent and fragrant, about 5 minutes.
   
2. Add minced garlic to the pot and cook for another minute, until fragrant and slightly golden.
   
3. Stir in the sliced chicken, cooking until the pieces are lightly browned on all sides, about 7 minutes.
   
4. Pour in the chicken broth, bringing the mixture to a gentle simmer. Let it cook for about 10 minutes, allowing the chicken to cook through and flavors to meld.
   
5. While the soup simmers, zest the lemon using a microplane, then juice it to extract about 2 tablespoons of lemon juice.
   
6. Add the lemon juice and zest to the pot, along with chopped parsley and thyme. Stir well and let simmer for another 5 minutes to infuse the flavors.
7. Taste the soup and adjust seasoning with salt and pepper as needed, keeping the broth bright and balanced.
8. Remove the soup from heat and let it rest for a couple of minutes to allow flavors to settle.
9. Serve the lemon chicken soup hot, garnished with additional chopped parsley if desired, and enjoy the vibrant, comforting flavors.

Notes

For an extra layer of flavor, add a touch of lemon zest at the end. Use fresh herbs for the best aroma and brightness. Keep the simmer gentle to maintain a clear broth and tender chicken.

Lemon chicken soup is a recipe I keep coming back to when I need comfort that’s also lively. Its bright, citrusy punch cuts through the heaviness of colder days and brings a fresh perspective to a simple broth. I love how it’s honest and straightforward, but the lemon makes it feel alive.

Why I Keep Coming Back to This Soup

It’s a reminder that simple ingredients, when combined with care, can lift spirits. The zing of lemon and tender chicken feel like a small celebration in a bowl—perfect for chilly days or when I need a quick pick-me-up.

Deep Dive into the Bright Flavors

• Lemon: Gives a zesty, fresh punch that lifts the entire dish. Use fresh for best aroma.
• Chicken broth: The base that carries all flavors. Opt for low-sodium to control salt.
• Chicken: Boneless, skinless breasts or thighs, sliced thin for quick cooking.
• Herbs (parsley, thyme): Add fresh, herbal notes that complement the lemon’s brightness.
• Garlic & onions: Builds a savory, aromatic foundation.
• Lemon zest: Intensifies lemon flavor and adds a fragrant citrus aroma.
• Olive oil: For sautéing, adds a fruity richness.

Tools & Equipment for a Bright Soup

• Large heavy-bottomed pot: To evenly distribute heat and prevent scorching.
• Ladle: For serving and testing the soup’s texture.
• Microplane or fine grater: To zest the lemon finely.
• Measuring spoons and cups: To accurately measure lemon juice and broth.
• Knife and cutting board: For chopping herbs, chicken, and vegetables.

Step-by-Step Guide to Brighten Your Soup

Step 1: Gather your ingredients and equipment.

Step 2: Heat a large pot over medium heat, about 160°C (320°F).

Step 3: Sauté diced onions and garlic until fragrant and translucent, about 5 minutes.

Step 4: Add chopped chicken and cook until lightly browned, about 7 minutes.

Step 5: Pour in chicken broth, bring to a gentle simmer, about 10 minutes.

Step 6: Stir in lemon juice, zest, and herbs. Simmer another 5 minutes.

Step 7: Taste and adjust seasoning with salt and pepper.

Step 8: Let the soup rest for 5 minutes before serving for flavors to meld.

Cooking Checkpoints & Tips

• Soup should simmer gently, not boil vigorously, to keep the chicken tender.
• Lemon juice added too early can dull the brightness, so add at the end.
• Chicken should be cooked through, with no pink remaining.
• The broth should be clear, not cloudy, indicating gentle simmering.

Common Mistakes & How to Fix Them

• Adding lemon too early, which dulls the flavor.? Add lemon juice at the end to keep the brightness.
• Boiling the broth hard, making it cloudy and tough.? Simmer gently, not boil vigorously.
• Overcooking chicken, causing dryness.? Check chicken for doneness.
• Oversalting or under-seasoning.? Taste before serving.

Lemon Chicken Soup

Lemon chicken soup is a bright and comforting broth featuring tender slices of chicken, aromatic herbs, and a zesty punch of fresh lemon. The soup is finished with a flavorful combination of sautéed onions, garlic, and herbs, resulting in a clear, vibrant dish with a lively citrus aroma and tender chicken textures. It’s perfect for chilly days or when you need a quick, uplifting meal.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 medium onion diced
• 3 cloves garlic minced
• 2 boneless, skinless chicken breasts sliced thin
• 4 cups chicken broth preferably low-sodium
• 2 lemons zested and juiced
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley chopped
• 1 teaspoon fresh thyme chopped
• Salt and pepper to taste

Equipment

• Large heavy-bottomed pot
• Ladle
• Microplane or fine grater
• Measuring spoons and cups
• Knife and cutting board

Method

 

1. Gather your ingredients and equipment — you’ll need a large heavy-bottomed pot, measuring tools, and your knife and cutting board.
   
2. Heat the olive oil in the pot over medium heat until it shimmers and begins to smell fragrant, about 1 minute.
   
3. Add the diced onion to the pot and sauté until it becomes translucent and soft, about 5 minutes. You should hear a gentle sizzle and see the onion turn a light golden color.
   
4. Stir in the minced garlic and cook for another 30 seconds until fragrant, making sure it doesn’t brown too much.
   
5. Add the sliced chicken breasts to the pot and cook until they develop a light golden color, about 7 minutes, stirring occasionally. The chicken should be mostly cooked through and tender.
   
6. Pour in the chicken broth, bringing the mixture to a gentle simmer. Reduce the heat slightly and let it bubble softly for about 10 minutes, allowing flavors to meld and chicken to finish cooking.
7. While the soup simmers, zest both lemons with a microplane or fine grater, then juice them, measuring out about 2 tablespoons of lemon juice.
8. Stir the lemon juice, lemon zest, chopped parsley, and thyme into the broth. Let everything simmer together for another 5 minutes, enhancing the bright, citrusy aroma.
9. Taste the soup and season with salt and freshly ground pepper as needed, balancing the flavors.
10. Turn off the heat and let the soup rest for a few minutes, allowing the flavors to settle and develop further.
11. Serve your lemon chicken soup hot, garnished with extra parsley if desired, and enjoy the lively, comforting flavors of this bright broth.

Lemon chicken soup is a recipe I keep coming back to when I need comfort that’s also lively. Its bright, citrusy punch cuts through the heaviness of colder days and brings a fresh perspective to a simple broth. I love how it’s honest and straightforward, but the lemon makes it feel alive.

Why I Keep Coming Back to This Soup

It’s a reminder that simple ingredients, when combined with care, can lift spirits. The zing of lemon and tender chicken feel like a small celebration in a bowl—perfect for chilly days or when I need a quick pick-me-up.

Deep Dive into the Bright Flavors

• Lemon: Gives a zesty, fresh punch that lifts the entire dish. Use fresh for best aroma.
• Chicken broth: The base that carries all flavors. Opt for low-sodium to control salt.
• Chicken: Boneless, skinless breasts or thighs, sliced thin for quick cooking.
• Herbs (parsley, thyme): Add fresh, herbal notes that complement the lemon’s brightness.
• Garlic & onions: Builds a savory, aromatic foundation.
• Lemon zest: Intensifies lemon flavor and adds a fragrant citrus aroma.
• Olive oil: For sautéing, adds a fruity richness.

Tools & Equipment for a Bright Soup

• Large heavy-bottomed pot: To evenly distribute heat and prevent scorching.
• Ladle: For serving and testing the soup’s texture.
• Microplane or fine grater: To zest the lemon finely.
• Measuring spoons and cups: To accurately measure lemon juice and broth.
• Knife and cutting board: For chopping herbs, chicken, and vegetables.

Step-by-Step Guide to Brighten Your Soup

Step 1: Gather your ingredients and equipment.

Step 2: Heat a large pot over medium heat, about 160°C (320°F).

Step 3: Sauté diced onions and garlic until fragrant and translucent, about 5 minutes.

Step 4: Add chopped chicken and cook until lightly browned, about 7 minutes.

Step 5: Pour in chicken broth, bring to a gentle simmer, about 10 minutes.

Step 6: Stir in lemon juice, zest, and herbs. Simmer another 5 minutes.

Step 7: Taste and adjust seasoning with salt and pepper.

Step 8: Let the soup rest for 5 minutes before serving for flavors to meld.

Cooking Checkpoints & Tips

• Soup should simmer gently, not boil vigorously, to keep the chicken tender.
• Lemon juice added too early can dull the brightness, so add at the end.
• Chicken should be cooked through, with no pink remaining.
• The broth should be clear, not cloudy, indicating gentle simmering.

Common Mistakes & How to Fix Them

• Adding lemon too early, which dulls the flavor.? Add lemon juice at the end to keep the brightness.
• Boiling the broth hard, making it cloudy and tough.? Simmer gently, not boil vigorously.
• Overcooking chicken, causing dryness.? Check chicken for doneness.
• Oversalting or under-seasoning.? Taste before serving.

Lemon Chicken Soup

Lemon chicken soup is a bright, comforting dish featuring tender slices of chicken simmered in a flavorful broth infused with fresh lemon juice and zest. The soup has a clear, silky texture with aromatic herbs, offering a lively citrus punch that lifts the spirit and adds freshness to a simple, hearty broth.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 medium onion diced
• 3 cloves garlic minced
• 2 boneless, skinless chicken breasts or thighs sliced thin
• 4 cups chicken broth low-sodium preferred
• 1 large lemon zested and juiced
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley chopped
• 1 teaspoon fresh thyme chopped
• Salt and pepper to taste

Equipment

• Large heavy-bottomed pot
• Ladle
• Microplane or fine grater
• Measuring spoons and cups
• Knife and cutting board

Method

 

1. Heat a large heavy-bottomed pot over medium heat and add olive oil. Once shimmering and fragrant, add diced onion. Sauté until translucent and soft, about 5 minutes, until it smells sweet and looks glossy.
   
2. Add minced garlic to the pot and cook for another minute, stirring constantly, until fragrant and slightly golden at the edges.
   
3. Place thinly sliced chicken into the pot, spreading it out evenly. Cook for about 5-7 minutes, stirring occasionally, until the chicken is lightly browned and cooked through.
   
4. Pour in the chicken broth and bring the mixture to a gentle simmer. Reduce the heat to low and cook for 10 minutes, allowing the flavors to meld and the chicken to stay tender.
   
5. While the soup simmers, zest the lemon using a microplane, collecting the fragrant citrus peel. Then, juice the lemon to extract about 2 tablespoons of fresh lemon juice.
   
6. Add lemon zest, lemon juice, chopped parsley, and thyme to the soup. Stir well and let it simmer uncovered for another 5 minutes, brightening the broth and releasing fresh herbal aromas.
7. Taste the soup and adjust seasoning with salt and pepper, adding more lemon juice if you want extra brightness.
8. Remove the soup from heat and let it rest for a couple of minutes, allowing flavors to settle and the broth to clarify slightly.
9. Ladle the bright, citrus-infused chicken soup into bowls, ensuring each serving has tender chicken slices, aromatic herbs, and a clear, flavorful broth. Serve hot.

Lemon chicken soup is a recipe I keep coming back to when I need comfort that’s also lively. Its bright, citrusy punch cuts through the heaviness of colder days and brings a fresh perspective to a simple broth. I love how it’s honest and straightforward, but the lemon makes it feel alive.

Why I Keep Coming Back to This Soup

It’s a reminder that simple ingredients, when combined with care, can lift spirits. The zing of lemon and tender chicken feel like a small celebration in a bowl—perfect for chilly days or when I need a quick pick-me-up.

Deep Dive into the Bright Flavors

• Lemon: Gives a zesty, fresh punch that lifts the entire dish. Use fresh for best aroma.
• Chicken broth: The base that carries all flavors. Opt for low-sodium to control salt.
• Chicken: Boneless, skinless breasts or thighs, sliced thin for quick cooking.
• Herbs (parsley, thyme): Add fresh, herbal notes that complement the lemon’s brightness.
• Garlic & onions: Builds a savory, aromatic foundation.
• Lemon zest: Intensifies lemon flavor and adds a fragrant citrus aroma.
• Olive oil: For sautéing, adds a fruity richness.

Tools & Equipment for a Bright Soup

• Large heavy-bottomed pot: To evenly distribute heat and prevent scorching.
• Ladle: For serving and testing the soup’s texture.
• Microplane or fine grater: To zest the lemon finely.
• Measuring spoons and cups: To accurately measure lemon juice and broth.
• Knife and cutting board: For chopping herbs, chicken, and vegetables.

Step-by-Step Guide to Brighten Your Soup

Step 1: Gather your ingredients and equipment.

Step 2: Heat a large pot over medium heat, about 160°C (320°F).

Step 3: Sauté diced onions and garlic until fragrant and translucent, about 5 minutes.

Step 4: Add chopped chicken and cook until lightly browned, about 7 minutes.

Step 5: Pour in chicken broth, bring to a gentle simmer, about 10 minutes.

Step 6: Stir in lemon juice, zest, and herbs. Simmer another 5 minutes.

Step 7: Taste and adjust seasoning with salt and pepper.

Step 8: Let the soup rest for 5 minutes before serving for flavors to meld.

Cooking Checkpoints & Tips

• Soup should simmer gently, not boil vigorously, to keep the chicken tender.
• Lemon juice added too early can dull the brightness, so add at the end.
• Chicken should be cooked through, with no pink remaining.
• The broth should be clear, not cloudy, indicating gentle simmering.

Common Mistakes & How to Fix Them

• Adding lemon too early, which dulls the flavor.? Add lemon juice at the end to keep the brightness.
• Boiling the broth hard, making it cloudy and tough.? Simmer gently, not boil vigorously.
• Overcooking chicken, causing dryness.? Check chicken for doneness.
• Oversalting or under-seasoning.? Taste before serving.

Lemon Chicken Soup

Lemon chicken soup is a vibrant, comforting broth featuring tender sliced chicken, aromatic herbs, and a bright citrus punch from fresh lemon juice and zest. The soup is simmered gently to develop a clear, flavorful broth with a lively aroma, finished with fresh herbs for a fragrant touch. Its light, zesty profile makes it perfect for chilly days or when you need a quick, uplifting meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 medium onion diced
• 3 cloves garlic minced
• 2 boneless, skinless chicken breasts or thighs sliced thin
• 4 cups chicken broth low-sodium preferred
• 2 tablespoons olive oil
• 1 lemon zested and juiced
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice freshly squeezed
• 2 tablespoons fresh parsley chopped
• 1 teaspoon fresh thyme chopped
• Salt and pepper to taste

Equipment

• Large heavy-bottomed pot
• Ladle
• Microplane or fine grater
• Measuring spoons and cups
• Knife and cutting board

Method

 

1. Heat a large heavy-bottomed pot over medium heat and add olive oil. Once shimmering, add diced onions and minced garlic, sautéing until fragrant and translucent, about 5 minutes.
   
2. Add sliced chicken to the pot and cook until lightly browned, about 7 minutes, stirring occasionally to ensure even cooking.
   
3. Pour in chicken broth, then bring the mixture to a gentle simmer. Allow it to cook for about 10 minutes, letting the flavors meld and the chicken stay tender.
   
4. While the soup simmers, zest the lemon using a microplane and juice the lemon to extract about 2 tablespoons of fresh lemon juice.
   
5. Stir in the lemon zest, lemon juice, chopped parsley, and thyme into the soup. Continue simmering for another 5 minutes to allow the flavors to infuse.
   
6. Taste the broth and adjust seasoning with salt and pepper as needed. Remove from heat once flavors are balanced.
7. Let the soup rest for a couple of minutes to allow flavors to settle before serving.
8. Serve hot, garnished with extra chopped parsley if desired, enjoying the bright, comforting flavors with tender chicken and a clear, citrusy broth.

Chicken soup is often associated with slow simmered, long-stewed comfort, but sometimes you need that warmth in a fraction of the time. I’ve fine-tuned a recipe that’s as quick as it is satisfying, perfect for when your schedule is packed but your stomach still demands something hearty.
This isn’t about sacrificing flavor for speed. It’s about clever shortcuts and knowing how to build layers of taste with minimal fuss. It’s a reminder that good food doesn’t always need hours to come together.

Why I Keep Coming Back to This Quick Chicken Soup

It’s a lifeline on busy nights, a reminder that comfort can come fast and simple. It’s nostalgic for childhood, but also a fresh take on cozy. The smell alone—garlic, herbs, simmering broth—can turn any day around. It’s honest, nourishing, and just enough effort for a warm, satisfying meal.

Breaking Down the Key Ingredients

• Chicken—My go-to is cooked rotisserie or shredded cooked chicken. It’s tender, juicy, and ready to toss in. Swap with turkey or tofu for different protein vibes.: Adds richness and protein. The shredded texture helps it meld into the broth.
• Onions—Bright, sweet, and foundational. Sauté until translucent, releasing aroma that makes the whole kitchen smell like comfort.: Builds the base flavor for the soup.
• Garlic—Pungent and sharp when raw, mellow and fragrant once cooked. Don’t skip it.: Gives a punch of savory depth.
• Carrots—Sweet, slightly earthy, and a bit crunchy when added late.: Adds a pop of color and natural sweetness.
• Chicken broth—Use homemade or store-bought, but go for a low-sodium version. It’s the backbone.: The flavorful liquid that carries everything together.
• Herbs—Fresh parsley or thyme brighten the soup, add at the end for freshness.: Gives a herbal lift and fresh aroma.
• Seasonings—Salt, pepper, maybe a pinch of paprika or lemon zest for zing.: Enhances and balances all flavors.

Tools & Equipment for a Speedy Chicken Soup

• Large heavy-bottomed pot: For even heat distribution and steady simmering.
• Sharp chef’s knife: Quickly chop vegetables and shred chicken.
• Wooden spoon or spatula: Stir ingredients gently without breaking them apart.
• Measuring spoons & cups: Accurate seasoning and ingredient addition.

Step-by-Step for a Fast, Flavorful Chicken Soup

Step 1: Start by gathering all ingredients and tools. Make sure your chicken is pre-cooked or poached ahead if possible.

Step 2: In a large pot, heat a splash of oil over medium heat. Add chopped onions and garlic, cook until fragrant and translucent, about 5 minutes.

Step 3: Pour in chicken broth and bring to a gentle simmer. Add shredded chicken, vegetables, and seasonings. Cook for another 10-15 minutes.

Step 4: Taste and adjust salt, pepper, or herbs. Serve hot with crusty bread or noodles. Enjoy the warmth.

Cooking Checkpoints & Tips for Success

• Ensure chicken is shredded finely for even distribution and quicker eating.
• Watch the simmer—just a gentle bubble to keep flavors bright and broth clear.
• Vegetables should be tender but not mushy—test with a fork.
• Adjust seasoning at the end to brighten or deepen flavors as needed.

Common Mistakes & How to Fix Them

• Adding too much salt at once.? OVER-SALTING—Taste as you go, add salt gradually.
• Soup too thick or watery.? TOO THICK OR THIN—Add more broth or simmer longer to thicken or loosen.
• Lack of flavor depth.? UNDERSALTING—Finish with a splash of soy sauce or a squeeze of lemon.
• Vegetables turning to mush.? OVERCOOKED VEGETABLES—Add delicate veggies last, cook briefly.

Quick Chicken Soup

This speedy chicken soup combines shredded cooked chicken, sautéed onions and garlic, and fresh vegetables simmered in flavorful broth, resulting in a hearty, comforting dish with a clear, nourishing broth and tender ingredients. It’s a quick, satisfying meal that captures the essence of traditional chicken soup with minimal fuss and time.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Homestyle

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups shredded cooked chicken rotisserie or poached chicken works well
• 1 large onion finely chopped
• 3 cloves garlic minced
• 2 carrots carrots sliced into thin rounds
• 4 cups chicken broth low-sodium preferred
• 2 tablespoons olive oil
• to taste salt and pepper
• 2 tablespoons fresh parsley or thyme chopped, added at the end
• optional lemon zest or paprika for added zing

Equipment

• Large heavy-bottomed pot
• Sharp chef’s knife
• Wooden spoon or spatula
• Measuring spoons & cups

Method

 

1. Gather all ingredients and tools. If your chicken isn’t shredded yet, do so now, making sure it’s finely pulled apart for even distribution.
   
2. Heat olive oil in a large heavy-bottomed pot over medium heat until shimmering and fragrant.
   
3. Add the chopped onions and cook, stirring occasionally, until they turn translucent and release a sweet aroma, about 5 minutes.
   
4. Stir in the minced garlic and cook for another 30 seconds until fragrant, filling the kitchen with a savory aroma.
   
5. Pour in the chicken broth and bring it to a gentle simmer, watching for small bubbles to form around the edges.
   
6. Add the shredded chicken and sliced carrots to the broth, stirring gently to combine everything evenly.
   
7. Season with salt, pepper, and optional lemon zest or paprika to taste, then let the soup simmer for 10-15 minutes, until the carrots are tender and flavors meld.
8. Taste the broth and adjust seasoning accordingly, adding more salt, pepper, or herbs as desired.
9. Just before serving, stir in fresh chopped parsley or thyme for a bright herbal finish.
10. Serve the hot, hearty soup in bowls, accompanied by crusty bread or noodles for a complete meal.

Notes

For an even quicker version, use pre-shredded rotisserie chicken and pre-chopped vegetables. Adjust simmering time based on your preference for vegetable tenderness. Finish with a squeeze of lemon for added brightness.

Chicken soup is often associated with slow simmered, long-stewed comfort, but sometimes you need that warmth in a fraction of the time. I’ve fine-tuned a recipe that’s as quick as it is satisfying, perfect for when your schedule is packed but your stomach still demands something hearty.
This isn’t about sacrificing flavor for speed. It’s about clever shortcuts and knowing how to build layers of taste with minimal fuss. It’s a reminder that good food doesn’t always need hours to come together.

Why I Keep Coming Back to This Quick Chicken Soup

It’s a lifeline on busy nights, a reminder that comfort can come fast and simple. It’s nostalgic for childhood, but also a fresh take on cozy. The smell alone—garlic, herbs, simmering broth—can turn any day around. It’s honest, nourishing, and just enough effort for a warm, satisfying meal.

Breaking Down the Key Ingredients

• Chicken—My go-to is cooked rotisserie or shredded cooked chicken. It’s tender, juicy, and ready to toss in. Swap with turkey or tofu for different protein vibes.: Adds richness and protein. The shredded texture helps it meld into the broth.
• Onions—Bright, sweet, and foundational. Sauté until translucent, releasing aroma that makes the whole kitchen smell like comfort.: Builds the base flavor for the soup.
• Garlic—Pungent and sharp when raw, mellow and fragrant once cooked. Don’t skip it.: Gives a punch of savory depth.
• Carrots—Sweet, slightly earthy, and a bit crunchy when added late.: Adds a pop of color and natural sweetness.
• Chicken broth—Use homemade or store-bought, but go for a low-sodium version. It’s the backbone.: The flavorful liquid that carries everything together.
• Herbs—Fresh parsley or thyme brighten the soup, add at the end for freshness.: Gives a herbal lift and fresh aroma.
• Seasonings—Salt, pepper, maybe a pinch of paprika or lemon zest for zing.: Enhances and balances all flavors.

Tools & Equipment for a Speedy Chicken Soup

• Large heavy-bottomed pot: For even heat distribution and steady simmering.
• Sharp chef’s knife: Quickly chop vegetables and shred chicken.
• Wooden spoon or spatula: Stir ingredients gently without breaking them apart.
• Measuring spoons & cups: Accurate seasoning and ingredient addition.

Step-by-Step for a Fast, Flavorful Chicken Soup

Step 1: Start by gathering all ingredients and tools. Make sure your chicken is pre-cooked or poached ahead if possible.

Step 2: In a large pot, heat a splash of oil over medium heat. Add chopped onions and garlic, cook until fragrant and translucent, about 5 minutes.

Step 3: Pour in chicken broth and bring to a gentle simmer. Add shredded chicken, vegetables, and seasonings. Cook for another 10-15 minutes.

Step 4: Taste and adjust salt, pepper, or herbs. Serve hot with crusty bread or noodles. Enjoy the warmth.

Cooking Checkpoints & Tips for Success

• Ensure chicken is shredded finely for even distribution and quicker eating.
• Watch the simmer—just a gentle bubble to keep flavors bright and broth clear.
• Vegetables should be tender but not mushy—test with a fork.
• Adjust seasoning at the end to brighten or deepen flavors as needed.

Common Mistakes & How to Fix Them

• Adding too much salt at once.? OVER-SALTING—Taste as you go, add salt gradually.
• Soup too thick or watery.? TOO THICK OR THIN—Add more broth or simmer longer to thicken or loosen.
• Lack of flavor depth.? UNDERSALTING—Finish with a splash of soy sauce or a squeeze of lemon.
• Vegetables turning to mush.? OVERCOOKED VEGETABLES—Add delicate veggies last, cook briefly.

Quick Chicken Soup

This speedy chicken soup combines shredded cooked chicken, sautéed onions and garlic, and fresh vegetables in a fragrant broth, simmered briefly to develop layered flavors. The final result is a clear, hearty soup with tender ingredients and a bright herbal aroma, perfect for a comforting meal on busy days.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Homemade

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups shredded cooked chicken rotisserie or poached chicken works well
• 1 large onion finely chopped
• 3 cloves garlic minced
• 2 carrots carrots sliced into thin rounds
• 4 cups chicken broth low-sodium preferred
• 2 tablespoons olive oil
• to taste salt
• to taste pepper
• 1 tablespoon fresh parsley or thyme chopped, added at the end
• optional paprika or lemon zest for extra zing

Equipment

• Large heavy-bottomed pot
• Sharp chef’s knife
• Wooden spoon or spatula
• Measuring spoons & cups

Method

 

1. Gather all your ingredients and tools, ensuring your chicken is shredded and ready to go.
   
2. Heat the olive oil in a large heavy-bottomed pot over medium heat until shimmering and fragrant.
3. Add the chopped onion and cook, stirring occasionally, until translucent and soft, about 5 minutes. The onions should turn a light golden color and fill your kitchen with a sweet aroma.
4. Stir in the minced garlic, cooking for another minute until it becomes fragrant and slightly golden, releasing a pungent aroma.
5. Pour in the chicken broth and bring it to a gentle simmer, watching for small bubbles to form around the edges of the pot.
6. Add the shredded chicken and sliced carrots to the broth. Stir to combine, and season with a pinch of salt, pepper, and optional paprika or lemon zest for added flavor.
7. Lower the heat to maintain a gentle simmer and cook uncovered for 10-15 minutes, until the carrots are tender and the flavors meld together. The soup should be clear, with the vegetables just tender but not mushy.
8. Taste the soup and adjust seasoning with more salt, pepper, or herbs as needed. Finely chop fresh parsley or thyme and stir it into the hot soup for a bright herbal finish.
9. Serve the hot, fragrant soup in bowls, ideally accompanied by crusty bread or noodles for a complete, satisfying meal.

Notes

Ensure your chicken is shredded finely for quick, even bites. Keep the broth at a gentle simmer to preserve clarity and flavor. Add delicate vegetables last to prevent overcooking.

Chicken soup is often associated with slow simmered, long-stewed comfort, but sometimes you need that warmth in a fraction of the time. I’ve fine-tuned a recipe that’s as quick as it is satisfying, perfect for when your schedule is packed but your stomach still demands something hearty.
This isn’t about sacrificing flavor for speed. It’s about clever shortcuts and knowing how to build layers of taste with minimal fuss. It’s a reminder that good food doesn’t always need hours to come together.

Why I Keep Coming Back to This Quick Chicken Soup

It’s a lifeline on busy nights, a reminder that comfort can come fast and simple. It’s nostalgic for childhood, but also a fresh take on cozy. The smell alone—garlic, herbs, simmering broth—can turn any day around. It’s honest, nourishing, and just enough effort for a warm, satisfying meal.

Breaking Down the Key Ingredients

• Chicken—My go-to is cooked rotisserie or shredded cooked chicken. It’s tender, juicy, and ready to toss in. Swap with turkey or tofu for different protein vibes.: Adds richness and protein. The shredded texture helps it meld into the broth.
• Onions—Bright, sweet, and foundational. Sauté until translucent, releasing aroma that makes the whole kitchen smell like comfort.: Builds the base flavor for the soup.
• Garlic—Pungent and sharp when raw, mellow and fragrant once cooked. Don’t skip it.: Gives a punch of savory depth.
• Carrots—Sweet, slightly earthy, and a bit crunchy when added late.: Adds a pop of color and natural sweetness.
• Chicken broth—Use homemade or store-bought, but go for a low-sodium version. It’s the backbone.: The flavorful liquid that carries everything together.
• Herbs—Fresh parsley or thyme brighten the soup, add at the end for freshness.: Gives a herbal lift and fresh aroma.
• Seasonings—Salt, pepper, maybe a pinch of paprika or lemon zest for zing.: Enhances and balances all flavors.

Tools & Equipment for a Speedy Chicken Soup

• Large heavy-bottomed pot: For even heat distribution and steady simmering.
• Sharp chef’s knife: Quickly chop vegetables and shred chicken.
• Wooden spoon or spatula: Stir ingredients gently without breaking them apart.
• Measuring spoons & cups: Accurate seasoning and ingredient addition.

Step-by-Step for a Fast, Flavorful Chicken Soup

Step 1: Start by gathering all ingredients and tools. Make sure your chicken is pre-cooked or poached ahead if possible.

Step 2: In a large pot, heat a splash of oil over medium heat. Add chopped onions and garlic, cook until fragrant and translucent, about 5 minutes.

Step 3: Pour in chicken broth and bring to a gentle simmer. Add shredded chicken, vegetables, and seasonings. Cook for another 10-15 minutes.

Step 4: Taste and adjust salt, pepper, or herbs. Serve hot with crusty bread or noodles. Enjoy the warmth.

Cooking Checkpoints & Tips for Success

• Ensure chicken is shredded finely for even distribution and quicker eating.
• Watch the simmer—just a gentle bubble to keep flavors bright and broth clear.
• Vegetables should be tender but not mushy—test with a fork.
• Adjust seasoning at the end to brighten or deepen flavors as needed.

Common Mistakes & How to Fix Them

• Adding too much salt at once.? OVER-SALTING—Taste as you go, add salt gradually.
• Soup too thick or watery.? TOO THICK OR THIN—Add more broth or simmer longer to thicken or loosen.
• Lack of flavor depth.? UNDERSALTING—Finish with a splash of soy sauce or a squeeze of lemon.
• Vegetables turning to mush.? OVERCOOKED VEGETABLES—Add delicate veggies last, cook briefly.

Quick Chicken Soup

This speedy chicken soup combines shredded cooked chicken, aromatics, and fresh vegetables simmered in flavorful broth. It features a clear, comforting broth with tender chicken and vibrant vegetables, finished with fresh herbs for a bright finish. Perfect for a nourishing meal in under 30 minutes, it offers a warm, satisfying experience with minimal fuss.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups shredded cooked chicken rotisserie or poached chicken works well
• 1 large onion diced
• 3 cloves garlic minced
• 2 carrots carrots sliced into thin rounds
• 4 cups chicken broth low-sodium preferred
• 2 tablespoons olive oil
• to taste salt and pepper
• 2 tablespoons fresh parsley chopped, added at the end
• optional lemon zest or paprika for extra zing or color

Equipment

• Large heavy-bottomed pot
• Sharp chef’s knife
• Wooden spoon or spatula
• Measuring spoons & cups

Method

 

1. Gather all ingredients and tools; ensure your chicken is shredded and ready to go.
   
2. Heat olive oil in a large heavy-bottomed pot over medium heat until shimmering and fragrant.
3. Add diced onion and minced garlic to the pot and sauté, stirring often, until the onion becomes translucent and the mixture smells fragrant—about 5 minutes.
4. Pour in the chicken broth and bring it to a gentle simmer, watching for small bubbles to form along the edges.
5. Add shredded chicken and sliced carrots to the simmering broth, stirring to combine.
6. Season with salt, pepper, and any optional spices like paprika or lemon zest for extra flavor.
7. Reduce heat to low and let the soup simmer gently for about 10-15 minutes, until the vegetables are tender and flavors meld.
8. Taste the broth and adjust seasoning as needed, adding more salt, pepper, or herbs for a bright finish.
9. Stir in freshly chopped parsley and a squeeze of lemon juice if desired, for a fresh herbal note.
10. Serve the hot soup in bowls, perhaps with crusty bread or noodles on the side, and enjoy the comforting warmth.

Notes

For quicker prep, use pre-cooked shredded chicken and prepared broth. Feel free to add vegetables like spinach or peas at the end for extra color and nutrients.

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.

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.

Hearty Chicken Soup

This chicken soup is made by simmering a whole chicken with fresh vegetables and herbs, creating a flavorful and clear broth with tender meat. The slow cooking process extracts rich gelatin, resulting in a comforting, nourishing dish with a beautiful, golden appearance. The final soup is bright, aromatic, and 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: Comfort Food

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 quartered
• 2 tablespoons apple cider vinegar helps break down collagen
• to taste salt and pepper season gradually
• a handful fresh parsley chopped, for garnish
• a few sprigs fresh thyme for flavor

Equipment

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

Method

 

1. Place the whole chicken in a large stockpot and cover with cold water, ensuring the water level is about an inch above the bird. Bring to a gentle simmer over medium heat, and skim off any foam that rises to keep the broth clear.
   
2. Add the apple cider vinegar, chopped onion, and sprigs of thyme to the pot. Reduce the heat to low and let everything simmer slowly for about 1.5 hours, maintaining a gentle bubble that produces soft bubbling sounds.
3. Halfway through cooking, add the chopped carrots and celery to the pot. Continue simmering until the vegetables are tender and the chicken is cooked through, with easily shreddable meat.
4. Carefully remove the chicken 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 maximum flavor and clarity.
5. While the broth cools slightly, shred the chicken meat, discarding bones and skin. Return the shredded chicken to the warm, strained broth, stirring gently to combine.
6. Taste the soup and season with salt and pepper, adding gradually until the flavors are balanced. Finish by stirring in chopped parsley for a fresh, bright aroma.
7. Bring the soup back to a gentle simmer for a few minutes to meld the flavors. Once heated through, ladle the soup into bowls, ensuring each serving has tender chicken, vegetables, and a clear, golden broth.

Notes

For an extra clear broth, chill the strained broth and skim off any solidified fat before reheating. Serve with crusty bread for a comforting meal.