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Chicken noodle soup holds a special place in my kitchen, especially when I need a quick fix of comfort. I’ve tweaked the classic to include a splash of lemon and a handful of fresh herbs, which makes it feel bright and alive. It’s a recipe that’s forgiving, adaptable, and always satisfying.

Why I keep returning to this simple chicken noodle soup

It’s the recipe I turn to when I need a quick, nourishing meal. The flavors are familiar but not boring, and the process is forgiving. Plus, it’s endlessly adaptable for whatever I have in the fridge. It’s the kind of dish that feels like a warm hug, no matter the day.

Breaking down the ingredients that make this soup special

• Chicken breast or thighs: : Juicy, lean, and tender; I prefer thighs for more flavor, but breasts work too.
• Carrots: : Sweet and crisp, they add color and a subtle sweetness.
• Celery: : Provides a fresh, aromatic crunch that balances the richness.
• Noodles: : Egg noodles keep it hearty and chewy, but rice noodles are a quick swap.
• Lemon: : Adds a bright, citrusy zing that cuts through the richness.
• Fresh herbs: : Parsley or dill; they lift the soup with fresh, herbal notes.
• Broth: : Homemade or store-bought, look for a clear, flavorful base.

Tools of the trade for a perfect bowl

• Large heavy-bottomed pot: To evenly cook the soup without scorching.
• Sharp knife: For chopping vegetables and chicken.
• Cutting board: A sturdy surface for prep work.
• Slotted spoon: To remove noodles or chicken if needed.
• Measuring cups and spoons: To keep seasoning and broth consistent.

Step-by-step guide to your soul-warming chicken noodle soup

Step 1: Start by gathering all ingredients and prepping your tools. This soup needs a bit of attention, but it’s straightforward.

Step 2: In a large pot, melt some butter over medium heat (about 150°C/300°F). Add diced onions, carrots, and celery. Sauté until they soften and release a sweet aroma, about 8 minutes.

Step 3: Pour in chicken broth, bring to a gentle simmer, then add shredded cooked chicken. Let it simmer for 15 minutes to meld flavors.

Step 4: Cook your noodles separately in boiling salted water (about 100°C/212°F). Drain and set aside.

Step 5: Add the cooked noodles to the soup. Taste and adjust salt or add a splash of lemon juice for brightness. Let it simmer another 2 minutes.

Step 6: Serve hot, garnished with fresh parsley or a sprinkle of parmesan, if you like.

Cooking checkpoints and tips to keep in mind

• Ensure the vegetables are tender but not mushy before adding broth.
• Taste the broth before adding noodles—adjust seasoning accordingly.
• Noodles should be al dente—firm but cooked through—so don’t overcook them in the soup.

Troubleshooting common chicken noodle soup mishaps

• Broth tastes bland or flat.? Add a splash of lemon juice if the broth tastes flat.
• Noodles absorb too much broth and get soggy.? Cook noodles separately to prevent them from becoming mushy.
• Chicken turns rubbery or tough.? Simmer gently; high heat can make chicken tough.
• Broth becomes cloudy with foam.? Skim foam off the surface for a clearer broth.

Bright Lemon Chicken Noodle Soup

This chicken noodle soup is a comforting, nourishing dish made with tender shredded chicken, hearty noodles, and aromatic vegetables simmered in a flavorful broth. A splash of lemon and fresh herbs brighten the final bowl, which boasts a clear, inviting appearance with vibrant ingredients and a warm, soothing texture.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups chicken broth preferably homemade or store-bought, clear and flavorful
• 1 lb chicken thighs boneless and skinless, shredded after cooking
• 2 large carrots peeled and diced
• 2 stalks celery diced
• 6 oz egg noodles or rice noodles for a quick option
• 1 whole lemon zest and juice
• 1/4 cup fresh herbs parsley or dill, chopped
• 2 tbsp butter for sautéing vegetables
• to taste salt and pepper

Equipment

• Large heavy-bottomed pot
• Sharp knife
• Cutting board
• Slotted spoon
• Measuring cups and spoons

Method

 

1. Start by finely chopping the carrots, celery, and fresh herbs. Set them aside for easy access.
   
2. In a large heavy-bottomed pot, melt the butter over medium heat until it starts to sizzle softly, releasing a warm, nutty aroma.
3. Add the diced carrots and celery to the pot. Sauté for about 8 minutes, stirring occasionally, until they become tender and fragrant, with the vegetables slightly caramelized around the edges.
4. Meanwhile, season the chicken thighs with a pinch of salt and pepper. Add them to the pot and cook for 4-5 minutes per side until lightly browned.
5. Pour in the chicken broth, then bring the mixture to a gentle simmer. Cover the pot and cook for about 15 minutes, until the chicken is cooked through and tender.
6. While the broth simmers, cook the noodles separately in boiling salted water until just al dente, following package instructions. Drain and set aside.
7. Remove the cooked chicken from the pot and shred it with two forks. Return the shredded chicken to the soup.
8. Add the cooked noodles to the soup, stirring gently to combine. Squeeze in the juice of the lemon and add the lemon zest for brightness. Adjust seasoning with salt and pepper to taste.
9. Stir in the chopped fresh herbs and simmer for another 2 minutes, allowing the flavors to meld and the soup to heat through.
10. Taste the broth and adjust seasoning if needed. The soup should be clear, vibrant, and steaming hot, with tender vegetables, juicy chicken, and al dente noodles.
11. Serve the bright lemon chicken noodle soup hot, garnished with additional herbs if desired, and enjoy the comforting, zesty flavors.

Notes

To make this dish even quicker, use pre-cooked shredded chicken and rice noodles. For extra flavor, add a pinch of red pepper flakes or a drizzle of olive oil before serving.

This isn’t your average chicken soup. I’ve always believed in adding a little zing—ginger and lemon—to lift the broth from plain to memorable. It’s a recipe born from late-night cravings and the need for wholesome comfort that’s quick enough for busy days but hearty enough to feel like a hug.

Why I keep coming back to this soup

It’s the perfect antidote to busy days and cold weather. The flavor punch from ginger and lemon keeps it lively. Plus, it’s endlessly adaptable—whatever greens or herbs I have, I toss in. It’s simple, honest, and always satisfying.

Breaking down the ingredients

• Chicken thighs:: Juicy, forgiving, and flavorful—preferably bone-in for richness.
• Carrots:: Sweet and earthy, they add natural sweetness and color.
• Celery:: Gives a fresh, slightly bitter note that balances the broth.
• Ginger:: Spicy, pungent, and warming, it brightens the soup’s profile.
• Spinach or kale:: Green, slightly bitter, and tender, they add texture and nutrients.
• Lemon:: Zesty, bright, and a perfect finishing touch to lift everything.

Tools of the trade for chicken soup magic

• Large stockpot: To hold all ingredients comfortably and allow slow simmering.
• Sharp chef’s knife: For chopping vegetables and shredding chicken.
• Wooden spoon: To stir and prevent sticking or burning.
• Ladle: For serving the soup and checking the broth clarity.

Step-by-step: Crafting the soul-nourishing broth

Step 1: Start by gathering your ingredients and prepping everything before you begin. It’s all about flow.

Step 2: In a large pot, heat a splash of olive oil over medium. Toss in chopped onions, carrots, and celery. Sauté until fragrant and slightly softened, about 5-7 minutes.

Step 3: Add garlic and ginger; cook for another minute until they release their aroma. Then, pour in chicken broth and bring to a simmer.

Step 4: Drop in your chicken pieces (preferably thighs for richness). Let it cook gently for 30 minutes, skimming foam as needed.

Step 5: Check the chicken; it should be tender and easily shredded. Taste the broth and adjust salt and pepper.

Step 6: Remove the chicken, shred it, then return it to the pot. Add greens like spinach or kale and cook until just wilted, about 2 minutes.

Step 7: Ladle into bowls, maybe squeeze a lemon wedge on top for brightness. Serve hot.

Cooking checkpoints and tips to keep in mind

• Chicken should be tender and shred easily, not stringy or tough.
• Broth should be clear, not cloudy, with a fresh aromatic smell.
• Vegetables should be just tender, not mushy or overcooked.

Common mistakes and how to patch them up

• Soup lacks flavor.? Add more salt or acid if the broth tastes flat.
• Chicken remains tough.? Reduce heat and simmer longer if chicken isn’t tender.
• Cloudy broth.? Skim foam early to keep broth clear.
• Broth feels dull.? Add a splash of lemon juice at the end for brightness.

Zesty Ginger Lemon Chicken Soup

This vibrant chicken soup combines hearty bone-in chicken thighs simmered with fresh carrots, celery, and greens, infused with spicy ginger and brightened with lemon. The result is a clear, flavorful broth with tender shredded chicken and wilted greens, offering a comforting yet lively meal perfect for cold days or busy evenings.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces chicken thighs preferably bone-in
• 2 large carrots peeled and sliced
• 2 stalks celery chopped
• 1 inch fresh ginger peeled and minced
• 2 cups chicken broth
• 2 cups greens spinach or kale, chopped
• 1 lemon juiced, plus wedges for serving

Equipment

• Large stockpot
• Sharp chef’s knife
• Wooden spoon
• Ladle

Method

 

1. Gather all your ingredients and prep your vegetables by peeling and slicing the carrots, chopping the celery, and mincing the ginger. Set everything aside within reach.
   
2. Heat a splash of olive oil in a large stockpot over medium heat. Add the chopped carrots, celery, and minced ginger, sautéing until fragrant and slightly softened, about 5-7 minutes. The vegetables should emit a comforting aroma and start to look slightly tender.
   
3. Pour in the chicken broth and bring it to a gentle simmer. This creates a flavorful base for the soup, filling the kitchen with a savory smell.
   
4. Place the chicken thighs into the simmering broth. Reduce the heat slightly and let them cook gently for about 30 minutes. During this time, the broth will become rich and flavorful as the chicken releases its juices.
   
5. Once the chicken is tender and easily shredded, remove it from the pot and set aside to cool briefly. Shred the meat into bite-sized pieces using your hands or forks, discarding the bones if any.
   
6. Return the shredded chicken to the broth. Add the chopped greens and cook for another 2 minutes, just until wilted and tender. The greens will add a fresh, slightly bitter note that balances the rich broth.
   
7. Squeeze fresh lemon juice into the soup, tasting and adjusting for brightness and acidity. Serve hot, with lemon wedges on the side for an extra zing.

Notes

For an extra layer of flavor, consider adding fresh herbs like parsley or a dash of chili flakes. The soup is best enjoyed steaming hot, with a squeeze of lemon just before serving.

This isn’t your average chicken soup. I’ve always believed in adding a little zing—ginger and lemon—to lift the broth from plain to memorable. It’s a recipe born from late-night cravings and the need for wholesome comfort that’s quick enough for busy days but hearty enough to feel like a hug.

Why I keep coming back to this soup

It’s the perfect antidote to busy days and cold weather. The flavor punch from ginger and lemon keeps it lively. Plus, it’s endlessly adaptable—whatever greens or herbs I have, I toss in. It’s simple, honest, and always satisfying.

Breaking down the ingredients

• Chicken thighs:: Juicy, forgiving, and flavorful—preferably bone-in for richness.
• Carrots:: Sweet and earthy, they add natural sweetness and color.
• Celery:: Gives a fresh, slightly bitter note that balances the broth.
• Ginger:: Spicy, pungent, and warming, it brightens the soup’s profile.
• Spinach or kale:: Green, slightly bitter, and tender, they add texture and nutrients.
• Lemon:: Zesty, bright, and a perfect finishing touch to lift everything.

Tools of the trade for chicken soup magic

• Large stockpot: To hold all ingredients comfortably and allow slow simmering.
• Sharp chef’s knife: For chopping vegetables and shredding chicken.
• Wooden spoon: To stir and prevent sticking or burning.
• Ladle: For serving the soup and checking the broth clarity.

Step-by-step: Crafting the soul-nourishing broth

Step 1: Start by gathering your ingredients and prepping everything before you begin. It’s all about flow.

Step 2: In a large pot, heat a splash of olive oil over medium. Toss in chopped onions, carrots, and celery. Sauté until fragrant and slightly softened, about 5-7 minutes.

Step 3: Add garlic and ginger; cook for another minute until they release their aroma. Then, pour in chicken broth and bring to a simmer.

Step 4: Drop in your chicken pieces (preferably thighs for richness). Let it cook gently for 30 minutes, skimming foam as needed.

Step 5: Check the chicken; it should be tender and easily shredded. Taste the broth and adjust salt and pepper.

Step 6: Remove the chicken, shred it, then return it to the pot. Add greens like spinach or kale and cook until just wilted, about 2 minutes.

Step 7: Ladle into bowls, maybe squeeze a lemon wedge on top for brightness. Serve hot.

Cooking checkpoints and tips to keep in mind

• Chicken should be tender and shred easily, not stringy or tough.
• Broth should be clear, not cloudy, with a fresh aromatic smell.
• Vegetables should be just tender, not mushy or overcooked.

Common mistakes and how to patch them up

• Soup lacks flavor.? Add more salt or acid if the broth tastes flat.
• Chicken remains tough.? Reduce heat and simmer longer if chicken isn’t tender.
• Cloudy broth.? Skim foam early to keep broth clear.
• Broth feels dull.? Add a splash of lemon juice at the end for brightness.

Ginger Lemon Chicken Soup

This vibrant chicken soup combines tender chicken thighs with a flavorful broth infused with fresh ginger and bright lemon. The soup features a hearty mix of carrots, celery, and greens, resulting in a comforting dish with a clear, aromatic broth and tender ingredients that come together in under an hour.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces bone-in chicken thighs preferably skinless for a lighter broth
• 2 large carrots peeled and sliced
• 2 stalks celery sliced
• 1 inch fresh ginger peeled and grated
• 2 cups chicken broth preferably low sodium
• 2 cups water
• 2 cups greens spinach or kale, chopped
• 1 large lemon zested and juiced
• to taste salt and pepper

Equipment

• Large stockpot
• Sharp chef’s knife
• Wooden spoon
• Ladle

Method

 

1. Place the chicken thighs in the large stockpot and cover with water. Bring to a gentle simmer over medium heat, skimming off any foam that rises to the surface. Cook until the chicken is tender, about 30 minutes.
   
2. While the chicken cooks, prep your vegetables by peeling and slicing the carrots and celery, and grating the ginger. Zest and juice the lemon, keeping the zest and juice separate.
   
3. Remove the cooked chicken from the broth and set aside to cool slightly. Strain the broth if desired for a clearer soup, then return it to the pot and add chicken broth and water. Bring to a gentle simmer.
   
4. Add the sliced carrots and celery to the simmering broth. Cook until they are just tender, about 5-7 minutes, filling the kitchen with a fragrant aroma of ginger and fresh vegetables.
   
5. Meanwhile, shred the cooked chicken thighs into bite-sized pieces, discarding the bones and skin. Return the shredded chicken to the pot.
   
6. Stir in the grated ginger, lemon zest, and lemon juice into the soup. Taste and season with salt and pepper as needed to brighten the flavors.
7. Add the chopped greens to the pot and cook just until wilted, about 2 minutes. The greens will add a tender texture and vibrant color to the soup.
8. Give the soup a final stir, taste for seasoning, and adjust if necessary. The broth should be fragrant, clear, and lively with a balance of acidity and warmth.
9. Ladle the hot soup into bowls, ensuring each serving has plenty of chicken, vegetables, and greens. Serve immediately with a lemon wedge on the side for an extra zing.

Notes

For an extra depth of flavor, add a sprig of fresh thyme or a bay leaf during simmering. The soup keeps well in the refrigerator for up to 3 days and can be reheated gently on the stove.

This isn’t your average chicken soup. I’ve always believed in adding a little zing—ginger and lemon—to lift the broth from plain to memorable. It’s a recipe born from late-night cravings and the need for wholesome comfort that’s quick enough for busy days but hearty enough to feel like a hug.

Why I keep coming back to this soup

It’s the perfect antidote to busy days and cold weather. The flavor punch from ginger and lemon keeps it lively. Plus, it’s endlessly adaptable—whatever greens or herbs I have, I toss in. It’s simple, honest, and always satisfying.

Breaking down the ingredients

• Chicken thighs:: Juicy, forgiving, and flavorful—preferably bone-in for richness.
• Carrots:: Sweet and earthy, they add natural sweetness and color.
• Celery:: Gives a fresh, slightly bitter note that balances the broth.
• Ginger:: Spicy, pungent, and warming, it brightens the soup’s profile.
• Spinach or kale:: Green, slightly bitter, and tender, they add texture and nutrients.
• Lemon:: Zesty, bright, and a perfect finishing touch to lift everything.

Tools of the trade for chicken soup magic

• Large stockpot: To hold all ingredients comfortably and allow slow simmering.
• Sharp chef’s knife: For chopping vegetables and shredding chicken.
• Wooden spoon: To stir and prevent sticking or burning.
• Ladle: For serving the soup and checking the broth clarity.

Step-by-step: Crafting the soul-nourishing broth

Step 1: Start by gathering your ingredients and prepping everything before you begin. It’s all about flow.

Step 2: In a large pot, heat a splash of olive oil over medium. Toss in chopped onions, carrots, and celery. Sauté until fragrant and slightly softened, about 5-7 minutes.

Step 3: Add garlic and ginger; cook for another minute until they release their aroma. Then, pour in chicken broth and bring to a simmer.

Step 4: Drop in your chicken pieces (preferably thighs for richness). Let it cook gently for 30 minutes, skimming foam as needed.

Step 5: Check the chicken; it should be tender and easily shredded. Taste the broth and adjust salt and pepper.

Step 6: Remove the chicken, shred it, then return it to the pot. Add greens like spinach or kale and cook until just wilted, about 2 minutes.

Step 7: Ladle into bowls, maybe squeeze a lemon wedge on top for brightness. Serve hot.

Cooking checkpoints and tips to keep in mind

• Chicken should be tender and shred easily, not stringy or tough.
• Broth should be clear, not cloudy, with a fresh aromatic smell.
• Vegetables should be just tender, not mushy or overcooked.

Common mistakes and how to patch them up

• Soup lacks flavor.? Add more salt or acid if the broth tastes flat.
• Chicken remains tough.? Reduce heat and simmer longer if chicken isn’t tender.
• Cloudy broth.? Skim foam early to keep broth clear.
• Broth feels dull.? Add a splash of lemon juice at the end for brightness.

Ginger Lemon Chicken Soup

This vibrant chicken soup combines tender bone-in thighs with fresh vegetables and a flavorful broth infused with ginger and lemon. The cooking process involves sautéing, simmering, shredding, and quick greens wilt, resulting in a warm, clear, and hearty dish with bright, lively notes. It’s a comforting, adaptable soup perfect for chilly days or when craving wholesome, zingy flavors.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: Homestyle

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces chicken thighs preferably bone-in
• 2 large carrots peeled and sliced
• 2 stalks celery chopped
• 1 inch fresh ginger peeled and minced
• 2 cups chicken broth
• 2 cups water
• 2 cups greens spinach or kale, chopped
• 1 lemon lemon zested and juiced
• to taste salt and pepper

Equipment

• Large stockpot
• Sharp chef’s knife
• Wooden spoon
• Ladle

Method

 

1. Gather all your ingredients and prep the vegetables by peeling and slicing the carrots, chopping the celery, and mincing the ginger.
   
2. Heat a large stockpot over medium heat and add a splash of olive oil. Toss in the chopped carrots, celery, and a pinch of salt, sautéing until fragrant and slightly softened, about 5-7 minutes. You should hear a gentle sizzle and see the vegetables turn a bit more vibrant.
   
3. Add the minced ginger to the pot and cook for another minute, stirring until you smell its warming aroma and see it evenly distributed among the vegetables.
   
4. Pour in the chicken broth and water, then bring the mixture to a gentle simmer. This will start releasing flavors into the broth, filling your kitchen with a savory scent.
   
5. Drop in the chicken thighs, skin-side down if possible, and let the broth simmer gently for about 30 minutes, skimming off any foam that rises to the surface. The chicken should become tender and easily shred with a fork.
   
6. Remove the chicken from the broth and place it on a cutting board to cool slightly. Use two forks to shred the meat into bite-sized pieces, discarding the bones if present.
7. Return the shredded chicken to the pot, stirring it into the broth. Add the chopped greens and cook for another 2 minutes until just wilted and tender.
8. Zest the lemon directly into the soup to add a bright, citrusy aroma, then squeeze in the lemon juice for a lively tang. Taste and adjust with salt and pepper as needed.
9. Ladle the steaming soup into bowls, making sure each serving includes a good mix of vegetables, chicken, and broth with a lively lemon zing. Serve hot and enjoy the comforting warmth.

Notes

Feel free to swap greens or add herbs like cilantro or parsley for extra flavor. For a richer broth, you can simmer the chicken longer or use bone-in thighs for more depth.

This isn’t your average chicken soup. I’ve always believed in adding a little zing—ginger and lemon—to lift the broth from plain to memorable. It’s a recipe born from late-night cravings and the need for wholesome comfort that’s quick enough for busy days but hearty enough to feel like a hug.

Why I keep coming back to this soup

It’s the perfect antidote to busy days and cold weather. The flavor punch from ginger and lemon keeps it lively. Plus, it’s endlessly adaptable—whatever greens or herbs I have, I toss in. It’s simple, honest, and always satisfying.

Breaking down the ingredients

• Chicken thighs:: Juicy, forgiving, and flavorful—preferably bone-in for richness.
• Carrots:: Sweet and earthy, they add natural sweetness and color.
• Celery:: Gives a fresh, slightly bitter note that balances the broth.
• Ginger:: Spicy, pungent, and warming, it brightens the soup’s profile.
• Spinach or kale:: Green, slightly bitter, and tender, they add texture and nutrients.
• Lemon:: Zesty, bright, and a perfect finishing touch to lift everything.

Tools of the trade for chicken soup magic

• Large stockpot: To hold all ingredients comfortably and allow slow simmering.
• Sharp chef’s knife: For chopping vegetables and shredding chicken.
• Wooden spoon: To stir and prevent sticking or burning.
• Ladle: For serving the soup and checking the broth clarity.

Step-by-step: Crafting the soul-nourishing broth

Step 1: Start by gathering your ingredients and prepping everything before you begin. It’s all about flow.

Step 2: In a large pot, heat a splash of olive oil over medium. Toss in chopped onions, carrots, and celery. Sauté until fragrant and slightly softened, about 5-7 minutes.

Step 3: Add garlic and ginger; cook for another minute until they release their aroma. Then, pour in chicken broth and bring to a simmer.

Step 4: Drop in your chicken pieces (preferably thighs for richness). Let it cook gently for 30 minutes, skimming foam as needed.

Step 5: Check the chicken; it should be tender and easily shredded. Taste the broth and adjust salt and pepper.

Step 6: Remove the chicken, shred it, then return it to the pot. Add greens like spinach or kale and cook until just wilted, about 2 minutes.

Step 7: Ladle into bowls, maybe squeeze a lemon wedge on top for brightness. Serve hot.

Cooking checkpoints and tips to keep in mind

• Chicken should be tender and shred easily, not stringy or tough.
• Broth should be clear, not cloudy, with a fresh aromatic smell.
• Vegetables should be just tender, not mushy or overcooked.

Common mistakes and how to patch them up

• Soup lacks flavor.? Add more salt or acid if the broth tastes flat.
• Chicken remains tough.? Reduce heat and simmer longer if chicken isn’t tender.
• Cloudy broth.? Skim foam early to keep broth clear.
• Broth feels dull.? Add a splash of lemon juice at the end for brightness.

Ginger Lemon Chicken Soup

This vibrant chicken soup combines tender, bone-in chicken thighs with fragrant ginger and bright lemon to create a comforting yet lively dish. The soup features a clear, flavorful broth loaded with vegetables and greens, finished with a squeeze of lemon for a zesty touch. It’s hearty, wholesome, and perfect for chilly days or when you need a quick, nourishing meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces bone-in chicken thighs preferably skinless for less fat
• 2 large carrots peeled and sliced
• 2 stalks celery sliced
• 3 inch fresh ginger sliced thin
• 2 cloves garlic minced
• 4 cups chicken broth preferably low sodium
• 2 cups greens spinach or kale, chopped
• 1 each lemon zested and juiced
• 2 tablespoons olive oil
• to taste salt and pepper

Equipment

• Large stockpot
• Sharp chef’s knife
• Wooden spoon
• Ladle

Method

 

1. Start by preparing all your ingredients: peel and slice the carrots and ginger, chop the celery, mince the garlic, and zest and juice the lemon.
   
2. Heat the large stockpot over medium heat and add the olive oil. Once shimmering, toss in the sliced carrots, celery, and ginger.
   
3. Sauté the vegetables until they soften slightly and become fragrant, about 5-7 minutes. You should see them turn a bit more vibrant and smell the warming spices.
   
4. Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
   
5. Pour in the chicken broth and bring it to a gentle simmer. Carefully add the chicken thighs to the pot, ensuring they’re submerged in the broth.
   
6. Reduce the heat to low and let the soup simmer gently for about 30 minutes. Skim off foam or impurities that rise to the top for a clear broth.
7. Check that the chicken is cooked through and tender. Remove the thighs, shred the meat with two forks, and set aside.
8. Return the shredded chicken to the pot. Add the chopped greens and cook just until wilted, about 2 minutes.
9. Stir in the lemon zest and juice, then season the soup with salt and pepper to taste. Adjust acidity with more lemon if desired.
10. Ladle the hot soup into bowls, ensuring each serving has a good mix of vegetables, chicken, and broth. Serve immediately with extra lemon wedges if you like.

Notes

For extra flavor, add a pinch of red pepper flakes or fresh herbs like cilantro. This soup keeps well in the fridge for up to 2 days and can be reheated easily.

This isn’t your average chicken soup. I’ve always believed in adding a little zing—ginger and lemon—to lift the broth from plain to memorable. It’s a recipe born from late-night cravings and the need for wholesome comfort that’s quick enough for busy days but hearty enough to feel like a hug.

Why I keep coming back to this soup

It’s the perfect antidote to busy days and cold weather. The flavor punch from ginger and lemon keeps it lively. Plus, it’s endlessly adaptable—whatever greens or herbs I have, I toss in. It’s simple, honest, and always satisfying.

Breaking down the ingredients

• Chicken thighs:: Juicy, forgiving, and flavorful—preferably bone-in for richness.
• Carrots:: Sweet and earthy, they add natural sweetness and color.
• Celery:: Gives a fresh, slightly bitter note that balances the broth.
• Ginger:: Spicy, pungent, and warming, it brightens the soup’s profile.
• Spinach or kale:: Green, slightly bitter, and tender, they add texture and nutrients.
• Lemon:: Zesty, bright, and a perfect finishing touch to lift everything.

Tools of the trade for chicken soup magic

• Large stockpot: To hold all ingredients comfortably and allow slow simmering.
• Sharp chef’s knife: For chopping vegetables and shredding chicken.
• Wooden spoon: To stir and prevent sticking or burning.
• Ladle: For serving the soup and checking the broth clarity.

Step-by-step: Crafting the soul-nourishing broth

Step 1: Start by gathering your ingredients and prepping everything before you begin. It’s all about flow.

Step 2: In a large pot, heat a splash of olive oil over medium. Toss in chopped onions, carrots, and celery. Sauté until fragrant and slightly softened, about 5-7 minutes.

Step 3: Add garlic and ginger; cook for another minute until they release their aroma. Then, pour in chicken broth and bring to a simmer.

Step 4: Drop in your chicken pieces (preferably thighs for richness). Let it cook gently for 30 minutes, skimming foam as needed.

Step 5: Check the chicken; it should be tender and easily shredded. Taste the broth and adjust salt and pepper.

Step 6: Remove the chicken, shred it, then return it to the pot. Add greens like spinach or kale and cook until just wilted, about 2 minutes.

Step 7: Ladle into bowls, maybe squeeze a lemon wedge on top for brightness. Serve hot.

Cooking checkpoints and tips to keep in mind

• Chicken should be tender and shred easily, not stringy or tough.
• Broth should be clear, not cloudy, with a fresh aromatic smell.
• Vegetables should be just tender, not mushy or overcooked.

Common mistakes and how to patch them up

• Soup lacks flavor.? Add more salt or acid if the broth tastes flat.
• Chicken remains tough.? Reduce heat and simmer longer if chicken isn’t tender.
• Cloudy broth.? Skim foam early to keep broth clear.
• Broth feels dull.? Add a splash of lemon juice at the end for brightness.

Ginger Lemon Chicken Soup

This vibrant chicken soup combines tender bone-in chicken thighs simmered with fragrant ginger and a splash of lemon for brightness. Loaded with hearty vegetables and greens, it results in a clear, flavorful broth with tender chicken and vibrant green toppings, perfect for comforting, wholesome eating.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: Comfort

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces bone-in chicken thighs preferably skinless for less greasiness
• 2 medium carrots peeled and sliced
• 2 stalks celery chopped
• 1 inch fresh ginger peeled and grated
• 2 cloves garlic minced
• 4 cups chicken broth
• 2 cups greens spinach or kale, roughly chopped
• 1 whole lemon for juice and zest
• to taste salt and pepper
• 2 tablespoons olive oil

Equipment

• Large stockpot
• Sharp chef’s knife
• Wooden spoon
• Ladle

Method

 

1. Gather all your ingredients: chop the carrots and celery, peel and grate the ginger, mince the garlic, and prepare the lemon for juice and zest. Having everything ready makes the cooking flow smoothly.
   
2. Heat olive oil in a large stockpot over medium heat. Add chopped carrots, celery, and a pinch of salt, sautéing until the vegetables are fragrant and just starting to soften, about 5-7 minutes. You should hear gentle sizzling and see the vegetables turn slightly translucent.
   
3. Add the grated ginger and minced garlic to the pot. Cook for another minute, stirring constantly until fragrant, with a warm aroma filling the kitchen.
   
4. Pour in the chicken broth and bring it to a gentle simmer. Once bubbling, carefully add the bone-in chicken thighs into the pot, making sure they are partially submerged.
   
5. Reduce the heat to low, cover the pot, and let the chicken gently simmer for about 30 minutes. During this time, the broth will develop a rich flavor, and the chicken will become tender.
   
6. After cooking, remove the chicken thighs from the broth. Shred the meat into bite-sized pieces, discarding the bones.
7. Return the shredded chicken to the pot. Add the sliced greens and cook for another 2-3 minutes until wilted and tender, with the broth remaining clear and flavorful.
8. Squeeze fresh lemon juice into the soup and add a bit of zest for brightness. Taste the broth and season with salt and pepper as needed.
9. Give the soup a gentle stir, ensuring everything is well combined. Check the flavor, adding more lemon or seasoning if desired.
10. Use a ladle to serve this vibrant, steaming soup into bowls, showcasing the tender chicken, bright greens, and clear broth. Garnish with extra lemon if you like that extra zing.

Notes

For an even richer broth, you can add a splash of fish sauce or soy sauce. Feel free to swap in other greens or add a dash of chili flakes for some heat.

This isn’t your average chicken soup. I’ve always believed in adding a little zing—ginger and lemon—to lift the broth from plain to memorable. It’s a recipe born from late-night cravings and the need for wholesome comfort that’s quick enough for busy days but hearty enough to feel like a hug.

Why I keep coming back to this soup

It’s the perfect antidote to busy days and cold weather. The flavor punch from ginger and lemon keeps it lively. Plus, it’s endlessly adaptable—whatever greens or herbs I have, I toss in. It’s simple, honest, and always satisfying.

Breaking down the ingredients

• Chicken thighs:: Juicy, forgiving, and flavorful—preferably bone-in for richness.
• Carrots:: Sweet and earthy, they add natural sweetness and color.
• Celery:: Gives a fresh, slightly bitter note that balances the broth.
• Ginger:: Spicy, pungent, and warming, it brightens the soup’s profile.
• Spinach or kale:: Green, slightly bitter, and tender, they add texture and nutrients.
• Lemon:: Zesty, bright, and a perfect finishing touch to lift everything.

Tools of the trade for chicken soup magic

• Large stockpot: To hold all ingredients comfortably and allow slow simmering.
• Sharp chef’s knife: For chopping vegetables and shredding chicken.
• Wooden spoon: To stir and prevent sticking or burning.
• Ladle: For serving the soup and checking the broth clarity.

Step-by-step: Crafting the soul-nourishing broth

Step 1: Start by gathering your ingredients and prepping everything before you begin. It’s all about flow.

Step 2: In a large pot, heat a splash of olive oil over medium. Toss in chopped onions, carrots, and celery. Sauté until fragrant and slightly softened, about 5-7 minutes.

Step 3: Add garlic and ginger; cook for another minute until they release their aroma. Then, pour in chicken broth and bring to a simmer.

Step 4: Drop in your chicken pieces (preferably thighs for richness). Let it cook gently for 30 minutes, skimming foam as needed.

Step 5: Check the chicken; it should be tender and easily shredded. Taste the broth and adjust salt and pepper.

Step 6: Remove the chicken, shred it, then return it to the pot. Add greens like spinach or kale and cook until just wilted, about 2 minutes.

Step 7: Ladle into bowls, maybe squeeze a lemon wedge on top for brightness. Serve hot.

Cooking checkpoints and tips to keep in mind

• Chicken should be tender and shred easily, not stringy or tough.
• Broth should be clear, not cloudy, with a fresh aromatic smell.
• Vegetables should be just tender, not mushy or overcooked.

Common mistakes and how to patch them up

• Soup lacks flavor.? Add more salt or acid if the broth tastes flat.
• Chicken remains tough.? Reduce heat and simmer longer if chicken isn’t tender.
• Cloudy broth.? Skim foam early to keep broth clear.
• Broth feels dull.? Add a splash of lemon juice at the end for brightness.

Ginger Lemon Chicken Soup

This vibrant chicken soup features tender bone-in chicken thighs simmered with carrots, celery, and fresh ginger to develop a flavorful broth. Brightened with a squeeze of lemon and leafy greens, it offers a comforting yet lively dining experience with a clear, nourishing appearance.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces chicken thighs preferably bone-in
• 2 large carrots peeled and sliced
• 2 stalks celery chopped
• 1 inch fresh ginger peeled and minced
• 4 cups chicken broth
• 2 cups greens spinach or kale, chopped
• 1 each lemon for juice
• 2 cloves garlic minced
• 1 tablespoon olive oil
• to taste salt and pepper

Equipment

• Large stockpot
• Sharp chef’s knife
• Wooden spoon
• Ladle

Method

 

1. Gather all your ingredients—chicken thighs, carrots, celery, ginger, garlic, greens, lemon, and broth—so everything is within reach.
   
2. In a large stockpot, heat a tablespoon of olive oil over medium heat, until shimmering and fragrant.
   
3. Add chopped carrots, celery, and a pinch of salt, then sauté for about 5-7 minutes until the vegetables soften slightly and release aromatic scents.
   
4. Stir in the minced garlic and ginger, cooking for another minute until they become fragrant and slightly translucent.
   
5. Pour in the chicken broth and bring the mixture to a gentle simmer, watching for small bubbles to form around the edges.
   
6. Place the chicken thighs into the broth, ensuring they are submerged, then reduce heat to low and let simmer gently for about 30 minutes, skimming any foam as it rises.
7. Check if the chicken is cooked through and tender—easily shredded with a fork—then remove from the broth and set aside to cool slightly.
8. Shred the chicken into bite-sized pieces, discarding bones if present, and return the shredded meat to the pot.
9. Add the chopped greens to the simmering broth, cooking for about 2 minutes until wilted and vibrant in color.
10. Squeeze fresh lemon juice into the soup, tasting and adjusting salt and pepper as needed to brighten the flavors.
11. Ladle the hot soup into bowls, ensuring each has a good amount of chicken, vegetables, and greens, then serve immediately for a comforting, fragrant meal.

Notes

For an extra kick, add a dash of red pepper flakes or a splash of hot sauce. Using bone-in thighs enhances flavor, but boneless work too. Always taste and adjust the lemon and seasoning to your preference.

I’ve always loved chicken soup, but I kept thinking it needed something extra—like a velvety texture that sticks to your spoon. This recipe is my answer, with cream stirred in at the end for richness that doesn’t drown the flavors. It’s a bowl I turn to when I want something familiar but with a little twist.

Why I keep making this soup.

It’s simple, comforting, and adaptable. The creamy texture feels indulgent without being heavy. Plus, it’s quick enough for weeknights but special enough for weekends.

Breaking down the stars of the soup.

• Chicken broth: Base that’s savory and warming, but you can swap in veggie broth for a lighter twist.
• Cooked chicken: Shredded for easy eating. Use rotisserie or leftover roast for convenience.
• Onions: Builds flavor with a sweet, caramelized aroma. For a milder taste, try shallots.
• Carrots and celery: Add sweetness and crunch. Parboil if you prefer softer vegetables.
• Cream: Rich and velvety, gives the soup its signature smoothness. Coconut milk works for dairy-free.
• Butter: Lends a nutty aroma and depth. Olive oil can be a lighter substitute.
• Fresh herbs: Parsley or thyme brighten up the bowl. Use fresh for the best punch.

Tools of the trade for a smooth soup.

• Large heavy-bottomed pot: For even heat and slow simmering.
• Sharp chef’s knife: To chop vegetables finely and safely.
• Wooden spoon: For stirring without scratching the pot.
• Measuring cups and spoons: To keep ingredients balanced.
• Ladle: For serving without mess.

Step-by-step guide to simmering your comforting creamy chicken soup.

Step 1: Start by prepping your ingredients. Chop onions, celery, and carrots into small, even pieces. Shred cooked chicken or use rotisserie for a quick start.

Step 2: In a large pot, melt butter over medium heat (around 160°C/320°F). Add onions and cook until translucent, about 5 minutes, with a fragrant aroma filling your kitchen.

Step 3: Stir in celery and carrots; cook for another 5 minutes until they soften slightly and the vegetables start to release their natural sweetness.

Step 4: Pour in chicken broth, bring to a simmer, and add shredded chicken. Let it simmer gently for 15 minutes to meld the flavors.

Cooking checkpoints to ensure perfection.

• The vegetables should be tender but not mushy, about 10-15 minutes in.
• Your broth should be slightly thickened and fragrant, with a hint of chicken and butter.
• The chicken should be heated through, juicy, with no pink remaining.

Troubleshooting common soup slip-ups.

• Overcooked vegetables turning mushy.? Add a splash of cold milk or cream to fix curdling.
• Soup too thin or watery.? Reduce heat and cook briefly until just tender.
• Too bland—season with salt, pepper, or a squeeze of lemon.? Simmer longer to reduce or add a cornstarch slurry.
• Soup sticking or burning at the bottom.? Stir in a little grated cheese or cream for richness.

Creamy Chicken Soup

This creamy chicken soup combines tender shredded chicken and aromatic vegetables simmered in savory broth, finished with a splash of cream for a velvety texture. The process involves sautéing, simmering, and stirring in cream to achieve a rich, smooth consistency with a comforting appearance. It’s an easy, adaptable dish that balances flavor and comfort in every bowl.

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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: 350

Ingredients Equipment Method

Ingredients

  

• 1 tablespoon butter unsalted preferred
• 1 medium onion finely chopped
• 2 stalks celery diced
• 2 carrots carrots diced
• 4 cups chicken broth
• 2 cups cooked chicken shredded (rotisserie or leftover roast)
• 0.5 cups cream heavy cream or coconut milk for dairy-free
• to taste salt and pepper
• 2 tablespoons fresh herbs chopped parsley or thyme

Equipment

• Large heavy-bottomed pot
• Sharp chef’s knife
• Wooden spoon
• Measuring cups and spoons
• Ladle

Method

 

1. Begin by chopping the onion, celery, and carrots into small, even pieces. Set aside.
   
2. In a large heavy-bottomed pot, melt the butter over medium heat until it begins to foam and releases a nutty aroma.
   
3. Add the chopped onion to the pot and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
   
4. Stir in the diced celery and carrots, cooking for another 5 minutes until they start to soften and release their natural sweetness.
   
5. Pour in the chicken broth, bringing the mixture to a gentle simmer. Add the shredded cooked chicken and stir to combine.
   
6. Let the soup simmer gently for 15 minutes, allowing the flavors to meld and the vegetables to become tender but not mushy.
   
7. Reduce the heat to low and stir in the cream, mixing until the soup turns velvety and smooth.
8. Season with salt and pepper to taste, then sprinkle with chopped fresh herbs for brightness and aroma.
9. Give the soup a final stir, ensuring everything is heated through and well combined. The soup should be creamy, fragrant, and inviting.
10. Use a ladle to serve the soup hot, garnished with additional herbs if desired, and enjoy its comforting, velvety texture.

I’ve always loved chicken soup, but I kept thinking it needed something extra—like a velvety texture that sticks to your spoon. This recipe is my answer, with cream stirred in at the end for richness that doesn’t drown the flavors. It’s a bowl I turn to when I want something familiar but with a little twist.

Why I keep making this soup.

It’s simple, comforting, and adaptable. The creamy texture feels indulgent without being heavy. Plus, it’s quick enough for weeknights but special enough for weekends.

Breaking down the stars of the soup.

• Chicken broth: Base that’s savory and warming, but you can swap in veggie broth for a lighter twist.
• Cooked chicken: Shredded for easy eating. Use rotisserie or leftover roast for convenience.
• Onions: Builds flavor with a sweet, caramelized aroma. For a milder taste, try shallots.
• Carrots and celery: Add sweetness and crunch. Parboil if you prefer softer vegetables.
• Cream: Rich and velvety, gives the soup its signature smoothness. Coconut milk works for dairy-free.
• Butter: Lends a nutty aroma and depth. Olive oil can be a lighter substitute.
• Fresh herbs: Parsley or thyme brighten up the bowl. Use fresh for the best punch.

Tools of the trade for a smooth soup.

• Large heavy-bottomed pot: For even heat and slow simmering.
• Sharp chef’s knife: To chop vegetables finely and safely.
• Wooden spoon: For stirring without scratching the pot.
• Measuring cups and spoons: To keep ingredients balanced.
• Ladle: For serving without mess.

Step-by-step guide to simmering your comforting creamy chicken soup.

Step 1: Start by prepping your ingredients. Chop onions, celery, and carrots into small, even pieces. Shred cooked chicken or use rotisserie for a quick start.

Step 2: In a large pot, melt butter over medium heat (around 160°C/320°F). Add onions and cook until translucent, about 5 minutes, with a fragrant aroma filling your kitchen.

Step 3: Stir in celery and carrots; cook for another 5 minutes until they soften slightly and the vegetables start to release their natural sweetness.

Step 4: Pour in chicken broth, bring to a simmer, and add shredded chicken. Let it simmer gently for 15 minutes to meld the flavors.

Cooking checkpoints to ensure perfection.

• The vegetables should be tender but not mushy, about 10-15 minutes in.
• Your broth should be slightly thickened and fragrant, with a hint of chicken and butter.
• The chicken should be heated through, juicy, with no pink remaining.

Troubleshooting common soup slip-ups.

• Overcooked vegetables turning mushy.? Add a splash of cold milk or cream to fix curdling.
• Soup too thin or watery.? Reduce heat and cook briefly until just tender.
• Too bland—season with salt, pepper, or a squeeze of lemon.? Simmer longer to reduce or add a cornstarch slurry.
• Soup sticking or burning at the bottom.? Stir in a little grated cheese or cream for richness.

Creamy Chicken Soup

This creamy chicken soup combines tender shredded chicken and aromatic vegetables simmered in savory broth, finished with a splash of cream for a velvety texture. The process involves sautéing vegetables, simmering the mixture to meld flavors, and stirring in cream to achieve a smooth, comforting final dish with an inviting appearance. It’s a cozy, indulgent bowl perfect for weeknights or weekends alike.

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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: 350

Ingredients Equipment Method

Ingredients

  

• 1 tablespoon butter
• 1 medium onion finely chopped
• 2 stalks celery diced
• 2 carrots carrots diced
• 4 cups chicken broth
• 2 cups cooked chicken shredded, rotisserie or leftover roast
• 0.5 cup cream heavy or half-and-half
• 2 tablespoons butter or olive oil for sautéing
• 1 tablespoon fresh parsley chopped, for garnish

Equipment

• Large heavy-bottomed pot
• Sharp chef’s knife
• Wooden spoon
• Measuring cups and spoons
• Ladle

Method

 

1. Heat a large heavy-bottomed pot over medium heat and melt the butter until it starts to foam and smell nutty.
   
2. Add the finely chopped onion to the pot and sauté until translucent and fragrant, about 5 minutes. Stir occasionally to prevent sticking.
3. Stir in the diced celery and carrots, cooking for another 5 minutes until they begin to soften and release their sweet aroma.
4. Pour in the chicken broth and bring it to a gentle simmer, then add the shredded cooked chicken. Let it simmer for about 15 minutes to meld all the flavors and heat the chicken through.
5. Stir in the cream and cook for another 2-3 minutes, allowing the soup to become velvety and rich, with a slight thickening.
6. Taste the soup and adjust seasoning with salt and pepper if needed. Sprinkle chopped parsley over the top for a fresh, bright finish.
7. Ladle the hot, creamy soup into bowls and serve immediately, enjoying the comforting aroma and smooth texture.

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 Homemade Chicken Soup

This chicken soup features a rich, clear broth simmered with roasted chicken bones and fresh vegetables, resulting in a comforting dish with tender shredded chicken and vibrant flavors. The process involves slow simmering, straining, and gentle seasoning, culminating in a warm, nourishing bowl with a bright herbal finish.

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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: 6

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 kg chicken bones and carcass preferably with some meat attached
• 2 cups cooked shredded chicken leftover or cooked chicken
• 3 large carrots peeled and sliced
• 2 stalks celery chopped
• 1 large onion diced
• 1/4 cup fresh parsley chopped, for garnish and flavor
• 2 tablespoons fresh dill chopped, for aroma
• 1 tablespoon lemon juice brightens the broth
• to taste salt and pepper for seasoning

Equipment

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

Method

 

1. Place the chicken bones, carcass, and chopped vegetables into a large stockpot, then cover with water. Bring to a gentle simmer, filling the air with a savory aroma and small bubbles rising to the surface.
   
2. Reduce the heat to low and let it simmer gently for about 2 hours, skimming off foam and fat to keep the broth clear and flavorful.
   
3. Remove the chicken bones and strain the broth through a fine mesh strainer into another pot, discarding the solids. You should have a clear, aromatic broth.
   
4. Add the cooked shredded chicken, sliced carrots, and chopped celery to the strained broth. Bring the mixture to a gentle simmer and cook for about 20-30 minutes until vegetables are tender and flavors meld.
   
5. Taste the broth and season with salt and pepper as needed. Squeeze in fresh lemon juice to brighten the flavors and stir in chopped herbs for a fragrant finish.
   
6. Serve the soup hot, garnished with additional fresh herbs if desired, and enjoy the comforting warmth of this homemade chicken soup.
   

Notes

For a richer broth, roast the chicken bones in the oven at 400°F until golden before simmering. Feel free to add other vegetables like parsnips or turnips for extra flavor variations.