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
Ingredients
Equipment
Method
- Place the whole chicken or chicken parts into a large stockpot and cover with cold water. Bring to a gentle simmer over medium heat, allowing the water to bubble softly, and skim off any foam that rises to the surface in the first 10 minutes. This helps keep the broth clear and bright.
- Add the chopped onion, minced garlic, chopped celery, and sliced carrots to the pot. These aromatics will infuse the broth with depth and sweetness as they cook.
- Reduce the heat to low so the broth simmers gently—around 80°C (176°F)—and let it cook uncovered for about 1.5 to 2 hours. During this time, you'll notice the broth developing a rich, golden hue and a fragrant aroma filling the kitchen.
- Once cooked, carefully remove the chicken from the broth. Set it aside to cool slightly before shredding the meat with your hands or two forks, discarding skin and bones.
- Strain the broth through a fine sieve into a clean pot to remove the vegetables and any impurities, resulting in a clear, golden liquid.
- Return the shredded chicken to the strained broth. Add a splash of lemon juice to brighten the flavors, and season with salt and pepper to taste. Let it sit for a few minutes to allow the flavors to meld and develop.
- Finally, stir in chopped fresh parsley and, if using, add slices of ginger or turmeric for an extra healing boost. Serve hot, garnished with additional herbs if desired.
Notes
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.
