There’s something about homemade chicken soup that feels like a ritual of slow, honest cooking. It’s a recipe I turn to when I need to slow down, to connect with the simple act of transforming humble ingredients into something soothing. This version is about making every step count, with a focus on flavor depth and texture.

Why I keep returning to this chicken soup

It’s a recipe rooted in memory—those quiet weekends, the scent of simmering bones filling the house. Each spoonful feels like a small act of kindness, grounding me in the simple pleasure of honest cooking. It’s versatile, forgiving, and always comforting, no matter the season or mood.

Inside the ingredients: what makes this soup sing

• Chicken bones and carcass: Creates a deep, umami-rich broth. Use leftovers or ask your butcher for scraps.
• Vinegar (apple cider or white wine): Helps extract minerals from bones, adding subtle tang and clarity.
• Onions, carrots, celery: Classic aromatics, their sweetness balances the savory broth.
• Shredded cooked chicken: Adds protein and texture, leftover roast works well.
• Fresh herbs (parsley, thyme): Brightens the soup, their aroma lifts the whole bowl.
• Rice or noodles: Optional carbs, add at the end for heartiness.
• Lemon juice: A squeeze just before serving brightens flavors and cuts richness.

Tools of the trade for a soulful chicken soup

• Heavy-bottomed pot: Ensures even heat distribution for simmering.
• Strainer: Separates solids from broth for a clear, rich base.
• Sharp knife: Chops vegetables and chicken with precision.
• Wooden spoon: Stirs gently without scratching the pot.

Step-by-step guide to a soulful chicken soup

Step 1: Start with a heavy-bottomed pot, about 4 liters (quart) capacity.

Step 2: Bring 2 liters (quarts) of water to a gentle simmer over medium heat.

Step 3: Add the chicken bones and a splash of vinegar, letting it simmer for at least 2 hours.

Step 4: Skim off any foam or impurities that rise to the surface, about every 30 minutes.

Step 5: Once rich and milky, strain the broth, discarding the bones and solids.

Step 6: In the same pot, sauté chopped onions, carrots, and celery until fragrant and slightly caramelized.

Step 7: Add shredded cooked chicken, rice or noodles, and fresh herbs to the broth.

Step 8: Simmer for another 10-15 minutes, until everything is tender and flavors meld.

Cooking checkpoints and tips for perfection

• Broth should be rich, slightly milky, and free of foam.
• Vegetables should be tender but not mushy.
• Chicken should shred easily and stay moist.
• Soup should simmer gently, not boil vigorously, to keep flavors balanced.

Common pitfalls and how to dodge them

• Forgot to skim foam, resulting in cloudy broth.? Skim foam early and often to keep broth clear.
• Overboiled, causing cloudy, greasy broth.? Reduce heat if broth boils too vigorously.
• Soup tastes flat; add salt or acid to brighten.? Adjust seasoning at the end.
• Vegetables too mushy or undercooked.? Cook vegetables until tender.

Homemade Chicken Soup

This chicken soup is built around a rich, clear broth simmered from chicken bones and vegetables, resulting in a soothing, flavorful dish. Shredded cooked chicken, fresh herbs, and optional rice or noodles add texture and heartiness, culminating in a comforting bowl with a bright hint of lemon. The process emphasizes slow simmering and gentle assembly to create a nourishing, homely meal.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 50 minutes mins

Servings: 6

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 liters water
• 1.5 kg chicken bones and carcass use leftovers or ask your butcher
• 2 tbsp apple cider vinegar helps extract minerals
• 2 onions roughly chopped
• 2 stalks celery sliced
• 2 cups shredded cooked chicken leftovers or cooked beforehand
• 1/4 cup fresh parsley chopped
• 1 tsp fresh thyme chopped
• 1 cup rice or noodles optional, for heartiness
• 1 lemon juice brightens the soup

Equipment

• Heavy-bottomed pot
• Strainer
• Sharp Knife
• Wooden spoon

Method

 

1. Place the chicken bones and carcass in a large heavy-bottomed pot, add water, and bring to a gentle simmer over medium heat.
   
2. Add the vinegar, then let the mixture simmer gently for at least 2 hours, skimming off foam every 30 minutes to keep the broth clear and rich.
   
3. Once the broth is rich and milky with collagen, strain it through a strainer into a clean pot, discarding the solids.
   
4. In the same pot, sauté chopped onions, carrots, and celery over medium heat until fragrant and slightly caramelized, about 8-10 minutes.
   
5. Add shredded cooked chicken to the pot and stir to combine with the vegetables.
6. Pour the strained broth back into the pot, then bring to a gentle simmer.
7. If using rice or noodles, add them now and cook until tender, about 10-15 minutes.
8. Stir in chopped parsley, thyme, and a squeeze of lemon juice to brighten the flavors.
9. Taste the soup and adjust seasoning with salt or additional lemon juice as needed.
10. Serve the soup hot, garnished with extra herbs if desired, and enjoy the comforting, nourishing flavors.

Notes

For a richer broth, simmer longer or add extra bones. Feel free to customize with your favorite herbs or add vegetables like peas or spinach near the end.

Ava Bennett

Hi, I’m Ava Bennett. Welcome to Glowing With Pride. I’m Ava Bennett, a professional chef, recipe developer, and lifelong believer that food is one of the most powerful ways we express love, identity, and joy. This space was created from years of working in professional kitchens, countless late nights behind the line, and a deep desire to share food in a way that feels personal, proud, and purposeful. Cooking has never just been my career. It has been my language.