This chicken soup started as a way to soothe a stubborn cold, but it’s become my go-to for quiet mornings. It’s rooted in the idea that sometimes the simplest ingredients, simmered long and slow, hold the most comfort. I like to think of it as a small ritual—something that quietly restores when life feels a little chaotic.

Why I Keep Coming Back to This Soup

It’s a simple act of patience, a slow simmer that yields complex flavor. When life feels hectic, this broth is a reminder to slow down, breathe, and nourish oneself. It’s versatile enough to adapt with whatever I have, yet profound in its warmth and clarity.

Breaking Down the Ingredients

• Whole chicken or chicken parts: The backbone of flavor; opt for organic if possible for richer broth.
• Onion, garlic, celery, carrots: A classic aromatic base, bring sweetness and depth; use fresh or frozen.
• Lemon juice: Brightens the broth with a clean, citrus zip—skip if you prefer mellow.
• Salt and pepper: Simple seasonings, essential for balancing richness; add gradually.
• Herbs (parsley, thyme): Fresh herbs add a fragrant lift—toss in at the end for brightness.
• Optional: ginger or turmeric: For an extra healing kick, add a slice of ginger or a pinch of turmeric.

Tools of the Trade for a Good Chicken Broth

• Large stockpot: To hold all ingredients and allow gentle simmering.
• Fine sieve: To strain broth for clarity and remove solids.
• Sharp knife: For chopping vegetables and shredding chicken.
• Cutting board: Preparing ingredients.

Step-by-Step: Crafting Your Healing Chicken Soup

Step 1: Gather a whole chicken or chicken parts, roughly 2 kg. Rinse and pat dry.

Step 2: In a large pot (about 4 liters), add chicken, and cover with cold water. Bring to a gentle simmer over medium heat, around 90°C (194°F).

Step 3: Skim off any foam that rises to the surface in the first 10 minutes. Add aromatics: onion, garlic, celery, and carrots, chopped roughly.

Step 4: Reduce heat to low (around 80°C/176°F). Simmer uncovered for 1.5 to 2 hours, until chicken is tender and broth is flavorful.

Step 5: Remove the chicken, strain the broth through a fine sieve. Shred the chicken, discarding skin and bones.

Step 6: Return shredded chicken to the broth. Add salt, pepper, and a splash of lemon juice. Let sit for 10 minutes to meld flavors.

Cooking Checkpoints & Tips to Keep in Mind

• Broth should be clear and golden, not cloudy or greasy. Skim often.
• Chicken should be easily shredded but not falling apart too much.
• Vegetables should be tender but not mushy—test with a fork.
• Broth temperature should stay gentle; a rolling boil will toughen the chicken.

Common Mistakes & How to Fix Them

• Not skimming foam, resulting in cloudy broth.? Skim foam regularly to keep broth clear.
• Cooking on high, making broth cloudy and chicken rubbery.? Keep heat low to prevent boiling over or tough chicken.
• Over-salting early, which can’t be fixed later.? Add salt gradually, tasting as you go.
• Overcooking chicken, making it dry and stringy.? Cook chicken until just tender, not overdone.

Healing Chicken Soup

This comforting chicken soup is made by simmering a whole chicken or chicken parts with aromatic vegetables, resulting in a clear, golden broth packed with tender shredded chicken. The slow cooking process develops deep flavors and a soothing texture, perfect for quiet mornings or when seeking warmth. Brightened with lemon juice and fresh herbs, it offers a wholesome, nourishing experience.

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Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 kg whole chicken or chicken parts preferably organic
• 1 large onion roughly chopped
• 3 cloves garlic minced
• 2 stalks celery chopped
• 2 large carrots chopped
• 1 tablespoon lemon juice freshly squeezed
• to taste salt
• to taste pepper
• a handful fresh parsley chopped, for garnish
• a few slices fresh thyme optional
• 1 slice ginger optional, for extra healing

Equipment

• Large stockpot
• Fine sieve
• Sharp Knife
• Cutting Board

Method

 

1. Place the whole chicken or chicken parts in a large stockpot and cover with cold water. Bring to a gentle simmer over medium heat, allowing the water to just bubble around the edges—avoid a rolling boil to keep the broth clear.
   
2. Skim off any foam that rises to the surface in the first 10 minutes; this keeps the broth clear and clean-tasting. Add the chopped onion, garlic, celery, and carrots to the pot.
   
3. Reduce the heat to low, maintaining a gentle simmer around 80°C (176°F). Let the broth simmer uncovered for about 1.5 to 2 hours, until the chicken is tender and the flavors meld beautifully.
   
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, discarding the solids. Shred the chicken into bite-sized pieces, removing any skin and bones.
   
5. Return the shredded chicken to the strained broth. Add a splash of lemon juice, season with salt and pepper to taste, and stir gently. Let the soup sit for about 10 minutes for the flavors to meld and the broth to warm through.
   
6. Ladle the hot soup into bowls, garnish with chopped parsley and thyme if using, and serve warm. Enjoy the soothing warmth and clear, flavorful broth that’s perfect for nourishing your body and soul.
   

Notes

Adjust salt and lemon juice to taste. For extra healing properties, add a few slices of fresh ginger during simmering. Keep the broth clear by skimming foam regularly and avoiding boiling too vigorously.

Jonny

I’m Jonny, the cook, writer, and food lover behind this flavorful corner of the internet. Whether it’s a sizzling weeknight stir-fry, a no-bake dessert that saves the day, or a comforting Sunday classic — this blog is where I share recipes that are bold, doable, and made to impress without the stress.