easy chicken soup recipe

Chicken soup has been a staple in my kitchen for years, but I’ve found that slow-cooking it transforms it. This method extracts deep flavors and creates a broth that’s rich without loads of salt or additives. I love how the process turns a simple dish into something much more layered and personal.

Why I Keep Coming Back to This Soup

It’s simple, forgiving, and endlessly customizable. The slow simmer unlocks deep flavors I can’t replicate quickly. Plus, it’s my go-to when I want something nurturing that can be made ahead and enjoyed throughout the week.

Breaking Down the Key Players

• Bone-in chicken thighs: Their rich marrow and collagen make for a deeply flavorful broth. Swap with drumsticks if thighs aren’t available.
• Onions, carrots, celery: Base aromatics that add sweetness and depth. Use parsnips or leeks for a different twist.
• Fresh herbs (parsley, thyme): Brighten the soup with herbal notes. Dried herbs work if fresh aren’t on hand.
• Salt and pepper: Season gradually; the broth develops flavor as it simmers.
• Lemon or vinegar (optional): A splash adds brightness and cuts richness—use lemon zest or a dash of vinegar.
• Garlic (optional): Adds aromatic depth—use fresh or roasted for variation.
• Broth base (water or homemade stock): A good base is essential—use homemade stock if possible for extra richness.

Tools & Equipment for a Perfect Chicken Soup

• Large heavy-bottomed pot: To evenly simmer the broth without scorching.
• Fine mesh sieve: To strain the broth for clarity.
• Sharp knife: For chopping vegetables and shredding chicken.
• Cutting board: A stable surface for prep.
• Ladle: For serving and tasting.

How to Make It Step-by-Step

Step 1: Start by gathering your ingredients and prepping all your tools—it makes the process smoother.

Step 2: In a large pot, gently sauté chopped onions, carrots, and celery until they release a sweet, fragrant aroma, about 5 minutes.

Step 3: Add chicken pieces—preferably bone-in thighs—for richer flavor—and cover with cold water.

Step 4: Bring to a gentle simmer over medium heat (around 85°C/185°F), skimming any foam that rises to keep the broth clear.

Step 5: Reduce heat to low, cover partially, and let it simmer for at least 1.5 hours, until the chicken is tender and falling off the bone.

Step 6: Remove the chicken, let it cool slightly, then shred it, discarding bones and skin.

Step 7: Strain the broth through a fine sieve back into the pot, and taste for seasoning—add salt and pepper as needed.

Step 8: Return the shredded chicken to the broth, toss in chopped fresh herbs, and serve hot.

Cooking Checkpoints & Tips for Success

• Broth should be clear, not cloudy, indicating gentle simmering.
• Chicken is tender and falls apart easily when fully cooked.
• Vegetables should be soft but not mushy, adding texture and flavor.
• Adjust seasoning at the end—soup tastes better after a quick rest.

Common Mistakes & How to Fix Them

• Simmering too vigorously.? If broth turns cloudy, lower the heat and skim foam more diligently.
• Cooking at too high a heat.? If chicken is tough, check water temperature—should stay around 85°C/185°F, no higher.
• Adding all ingredients at once.? If vegetables are overcooked, add them later or cook separately for texture.
• Under-seasoning.? If the soup is bland, boost salt at the end and add fresh herbs.

Slow-Cooked Chicken Soup

This chicken soup is crafted by slow-simmering bone-in chicken thighs with aromatic vegetables and herbs, resulting in a clear, flavorful broth with tender shredded chicken. The process emphasizes gentle heat to extract deep flavors, creating a comforting dish with a rich yet light texture. Finished with fresh herbs and a splash of lemon or vinegar, it’s a nourishing classic that improves with time.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces bone-in chicken thighs preferably skinless or skin-on
• 2 medium onions chopped
• 3 large carrots chopped
• 2 stalks celery chopped
• 3 cloves garlic optional, minced
• 1 bunch fresh parsley chopped
• 2 sprigs thyme fresh
• to taste salt and pepper season gradually
• 1 tablespoon lemon juice or vinegar optional, for brightness
• 6 cups water or homemade stock enough to cover ingredients

Equipment

• Large heavy-bottomed pot
• Fine Mesh Sieve
• Sharp knife
• Cutting board
• Ladle

Method

 

1. Chop all the vegetables and herbs, and prepare your tools, so everything is within reach for a smooth cooking process.
   
2. Place the large pot on the stove over medium heat, then add the chopped onions, carrots, and celery. Cook gently, stirring occasionally, until the vegetables soften and release a sweet aroma, about 5 minutes.
   
3. Add the bone-in chicken thighs to the pot, then pour in enough water or stock to fully cover the ingredients. Bring the mixture to a gentle simmer, just below boiling point, and skim off any foam that rises to keep the broth clear.
   
4. Reduce the heat to low, partially cover the pot, and let everything simmer slowly for at least 1.5 hours. During this time, the chicken becomes tender, and the broth deepens in flavor.
   
5. Remove the chicken thighs from the broth and set them aside to cool slightly. Once cool enough to handle, shred the meat, discarding bones and skin.
   
6. Strain the broth through a fine mesh sieve back into the pot to remove solids, then taste and season with salt and pepper. Add a splash of lemon juice or vinegar if you like a bright finish.
   
7. Return the shredded chicken to the clear broth, then stir in chopped fresh parsley and thyme. Warm everything through for a few minutes, allowing flavors to meld.
8. Serve the soup hot, garnished with additional herbs if desired, and enjoy the comforting, layered flavors of this slow-cooked classic.

Notes

For extra depth, roast the vegetables or chicken beforehand. Adjust seasoning to taste at the end, and consider adding a dash of vinegar or lemon for brightness. The soup keeps well and can be made ahead for easy weeknight meals.