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Healing Chicken Soup

This comforting chicken soup is made by simmering a whole chicken with aromatic vegetables, resulting in a clear, golden broth filled with tender shredded chicken. The slow simmer develops deep, complex flavors, while fresh herbs and a splash of lemon brighten the final dish, which boasts a soothing and nourishing profile perfect for quiet mornings or when seeking comfort.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 kg whole chicken or chicken parts preferably organic for richer broth
  • 1 large onion roughly chopped
  • 3 cloves garlic minced
  • 2 stalks celery chopped
  • 2 carrots carrots sliced
  • 1 splash lemon juice brightens the broth
  • to taste salt gradually added
  • to taste pepper freshly ground
  • a handful fresh parsley chopped, added at the end
  • a few slices ginger or turmeric ginger or turmeric optional, for extra warmth

Equipment

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Strain the broth through a fine sieve into a clean pot to remove the vegetables and any impurities, resulting in a clear, golden liquid.
  6. 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.
  7. 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

Skimming regularly keeps the broth clear. Keep the simmer gentle to prevent toughening the chicken. Add salt gradually, tasting as you go to avoid over-seasoning.