This recipe came from a moment of needing to slow down. I realized that a simple, homemade chicken soup can be a quiet act of healing, a way to nourish both body and mind. It’s not about perfection but about the ritual of making something good with your hands. The smell of simmering chicken and herbs, filling the kitchen, feels like a small victory.

Why I keep making this soup again and again

It’s a simple reminder that nourishment is a quiet act of kindness. When I feel overwhelmed, the process of making this soup grounds me. Plus, it’s flexible enough to adapt—add noodles, lemon, or greens—whatever feels right that day.

Breaking down the healing ingredients in your chicken soup

• Whole chicken: Provides rich, gelatinous broth and tender meat—use organic for best flavor.
• Onion: Gives a sweet, savory base; caramelizes slightly during simmering for depth.
• Garlic: Adds a punch of aroma and immune-boosting properties, pungent and fragrant.
• Bay leaf: Infuses a subtle herbal aroma, balancing the richness of the broth.
• Carrots: Sweet and earthy, they soften beautifully, adding texture and color.
• Fresh herbs (parsley, thyme): Brighten the broth with fresh, green notes; add at the end for vibrancy.
• Salt and pepper: Essential for bringing out all the flavors, season gradually.

Tools you’ll need for this healing chicken soup

• Large stockpot: To simmer the chicken and develop the broth.
• Fine sieve: To strain the broth for clarity.
• Tongs and forks: To handle hot chicken and shred the meat.
• Chef’s knife: For chopping aromatics and shredding chicken.

Step-by-step guide to nourishing your soul with homemade chicken soup

Step 1: Start with a good, organic chicken—preferably a whole one, so you get rich broth and tender meat.

Step 2: Bring a large pot of water to a gentle simmer—around 90°C (194°F)—and add the chicken along with some aromatics like onion, garlic, and a bay leaf.

Step 3: Simmer slowly for about 1.5 to 2 hours. Skim off foam and oil that rise to the surface, keeping the broth clear and bright.

Step 4: Remove the chicken, let it cool slightly, then shred the meat, discarding bones and skin.

Step 5: Strain the broth through a fine sieve into another pot, pressing on solids to extract every bit of flavor.

Healing Homemade Chicken Soup

This chicken soup is made by simmering a whole chicken with aromatics like onion, garlic, and herbs to create a clear, flavorful broth with tender meat. The process involves slow simmering, straining, and shredding, resulting in a comforting dish with a vibrant, nourishing appearance. It’s a simple, soulful meal that can be customized with noodles, greens, or lemon for added brightness.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Servings: 6

Course: Main Course

Cuisine: Homemade

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 whole organic chicken preferably fresh and whole for best flavor
• 1 large onion peeled and quartered
• 4 cloves garlic peeled and smashed
• 2 bay leaves bay leaf
• 3 carrots carrots peeled and sliced
• a handful fresh parsley chopped, added at the end
• a few sprigs fresh thyme added during simmering, removed before serving
• to taste salt and pepper season gradually to enhance flavor

Equipment

• Large stockpot
• Fine sieve
• Tongs
• Forks
• Chef's Knife

Method

 

1. Place the whole chicken in a large stockpot and cover with cold water, ensuring it's fully submerged.
2. Add the quartered onion, smashed garlic cloves, bay leaves, and sliced carrots to the pot.
3. Bring the water to a gentle simmer over medium heat, watching for small bubbles and a fragrant aroma filling the kitchen.
4. Allow the soup to simmer gently for about 1.5 to 2 hours, skimming off foam and oil that rise to the surface to keep the broth clear.
5. Carefully remove the cooked chicken from the broth, placing it on a cutting board to cool slightly.
6. Once cool enough to handle, shred the chicken meat into bite-sized pieces, discarding bones and skin.
7. Pour the strained broth through a fine sieve into a clean pot, pressing gently on the solids to extract maximum flavor.
8. Return the strained broth to the stove, add the shredded chicken and sliced carrots, and bring to a gentle simmer.
9. Season the soup with salt and pepper to taste, stirring gently to combine all flavors.
10. Just before serving, stir in chopped parsley and remove the thyme sprigs for a fresh, vibrant touch.
11. Serve the hot, clear chicken soup in bowls, enjoying the comforting aroma and tender ingredients.

Notes

Feel free to add noodles, greens, or lemon for variation. This soup is best enjoyed fresh but can be stored in the refrigerator for a couple of days.

Cooking checkpoints and tips to keep your soup perfect

• The broth should be clear, not cloudy. Skim regularly during simmering.
• Meat should be tender and falling apart—test with a fork after 1.5 hours.
• Look for a rich, golden hue in the broth—signs of good flavor extraction.

Common mistakes and how to fix them

• Simmering too hard or not skimming.? If the broth is cloudy, reduce simmering temperature and skim more often.
• Overcooking or using low-quality chicken.? If meat is tough, extend cooking time or check chicken quality.
• Under-seasoned broth.? If broth is too bland, add more herbs or a splash of fish sauce.
• Rushing the shredding process.? If the chicken falls apart unevenly, gently shred with two forks.

This soup isn’t just about the ingredients; it’s about slowing down and giving yourself permission to pause. Each spoonful feels like a warm hug, a small act of care in a chaotic world. Feel free to add your own herbs or noodles—make it yours, a little chaos in a bowl.

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.