classic chicken soup recipe

This isn’t the chicken soup you make from a can or a quick boil. It’s about building flavor from the bones up, letting the slow simmer do the work. The result is a broth so rich it’s almost a meal on its own, with a complexity that surprises with each sip.

I’ve always loved how a simple pot of chicken soup can turn a rough day around. It’s a reminder that patience in the kitchen often yields the deepest comfort. Plus, it’s endlessly customizable—swap herbs, add spices, or throw in greens for a new twist.

Why I Keep Coming Back to This Chicken Soup

Because it reminds me of lazy weekends and family dinners. The slow simmer unlocks flavors I can’t get any other way. Plus, it’s a simple act of patience that rewards with a bowl full of comfort and flavor.

Breaking Down the Key Ingredients

• Chicken Bones: The backbone of flavor—roasted for smoky richness, they create a deeply savory broth.
• Aromatics (Onions, Garlic, Herbs): Builds layers of aroma; the garlic adds a mellow pungency, herbs lift the broth’s brightness.
• Vegetables (Carrots, Celery): Add sweetness and texture; they soften and release their sugars into the broth.
• Noodles or Rice: For a hearty finish, they soak up the broth’s flavor—choose your favorite carbs.
• Lemon or Vinegar: Brightens the broth, cuts through richness, and adds a subtle zing, especially if you want a fresher taste.

Tools of the Trade for a Perfect Broth

• Roasting Pan: To caramelize the bones, adding smoky depth.
• Large Stockpot: To simmer the broth slowly and evenly.
• Fine Mesh Sieve: To strain out solids for a clear broth.
• Tongs and Slotted Spoon: For handling hot bones and vegetables safely.
• Sharp Knife: For chopping vegetables and chicken.

Step-by-Step to a Deep, Flavorful Chicken Soup

Step 1: Start by roasting chicken bones at 200°C (390°F) for 30 minutes until deeply caramelized. This gives the broth a smoky, rich flavor.

Step 2: In a large pot, simmer the roasted bones with water, a splash of apple cider vinegar, and aromatics like onion, garlic, and herbs. Let it bubble gently for 4-6 hours, skimming occasionally.

Step 3: Strain the broth through a fine sieve, discarding bones and solids. Taste and adjust salt, adding a squeeze of lemon if you like a bright note.

Step 4: Add diced chicken meat, vegetables, and noodles or rice to the hot broth. Cook until tender, about 10-15 minutes. Finish with fresh herbs and a crack of black pepper.

Cooking Checkpoints and Tips

• Broth should be a deep golden-brown, not cloudy. If it’s murky, simmer longer or skim more often.
• Chicken meat should shred easily—use a fork to test. If it’s tough, give it a few more minutes.
• Vegetables should be tender but not mushy. Keep an eye on the noodles; they cook quickly and can over-soften.

Common Mistakes and How to Fix Them

• Not skimming the foam and fat.? If broth is too greasy, skim the surface more often during simmering.
• Weak or bland broth.? Add a splash more vinegar to extract more flavor from the bones.
• Overcooking or undercooking the chicken.? If chicken is tough, cook it a few minutes longer or use a slightly higher heat.
• Overcooking noodles in the broth.? If noodles turn mushy, add them later and cook just until tender.

Homemade Chicken Soup from Scratch

This chicken soup is built from the ground up by roasting bones for deep flavor, simmering slowly with aromatics and vegetables to develop a rich, complex broth. Finished with tender chicken, noodles or rice, and brightened with lemon or vinegar, it offers a comforting, hearty bowl with a clear, golden appearance and a silky texture.

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 6

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 kg chicken bones preferably roasted for smoky flavor
• 1 large onion roughly chopped
• 4 cloves garlic smashed
• 2 stalks celery chopped
• 2 carrots carrots peeled and sliced
• 2 tbsp apple cider vinegar adds brightness
• 300 g chicken meat cooked and shredded
• 100 g noodles or rice cooked separately
• to taste lemon or vinegar for brightening
• fresh herbs herbs such as parsley or thyme, chopped
• salt and pepper to taste seasoning

Equipment

• Roasting Pan
• Large Stockpot
• Fine Mesh Sieve
• Tongs
• Slotted spoon
• Sharp knife

Method

 

1. Preheat your oven to 200°C (390°F) and place the chicken bones on a baking sheet. Roast for about 30 minutes until deeply caramelized and smoky smelling.
   
2. Transfer the roasted bones to a large stockpot. Add water to cover, then pour in the apple cider vinegar and toss in the chopped onion, garlic, celery, and carrots. Bring to a gentle simmer over medium heat.
   
3. Reduce the heat to low and let it simmer gently for 4-6 hours, occasionally skimming off any foam or fat that rises to the surface. The broth will deepen in flavor and turn a rich golden-brown.
   
4. Once simmered, strain the broth through a fine mesh sieve into a clean pot, discarding the solids. Taste the broth and add salt, pepper, and a squeeze of lemon or vinegar to brighten the flavor.
   
5. Bring the clear broth back to a gentle simmer and add the shredded chicken meat. Let it cook for about 5 minutes until heated through and tender.
   
6. Add the cooked noodles or rice to the broth, stirring gently. Cook for another 2-3 minutes until the carbs are tender but not mushy.
   
7. Stir in chopped fresh herbs and adjust seasoning with salt, pepper, and a splash more vinegar if desired. The soup should smell fragrant and look clear with a rich golden hue.
8. Ladle the steaming hot soup into bowls, ensuring each has a good mix of chicken, vegetables, and noodles. Serve immediately with lemon wedges or a splash of vinegar for extra brightness.

Notes

For an even richer broth, let the soup simmer overnight in the fridge and skim off any excess fat before reheating. Feel free to customize with your favorite herbs or add greens for extra freshness.