This chicken soup is my go-to when I need a reset. It’s not fancy, but it captures a certain quiet magic—simple ingredients simmered into something greater. I love how it smells up the house, rich with roasted bones and fresh herbs, promising comfort with every inhale. It’s a slow burn, a reminder that good things take time, especially when healing.
Why I Keep Returning to This Recipe
It’s a humble reminder that slow, honest cooking can heal. Each batch feels like a small act of care—perfect after a chaotic week or when I need a quiet moment. The flavor deepens with every simmer, and the aroma alone makes me feel grounded. It’s simple, honest, and always exactly what I need.
Inside the Ingredients
- Chicken bones and skin: Gives a rich, meaty base. Roast them for extra depth—makes your broth oozy and smoky.
- Onions, carrots, celery: The classic trio, but I like to char the onions a little—adds a subtle sweetness.
- Fresh herbs (thyme, parsley): Herb oils release when heated, brightening the broth. Use fresh, or skip if dried.
- Lemon: A splash of lemon brightens everything, cuts through richness—add just before serving.
- Salt and pepper: Essential for balancing flavors. Go easy at first, then adjust.
Tools of the Trade for Good Soup
- Roasting pan: To deepen flavor by roasting bones and skin.
- Large stockpot: To simmer everything gently and develop a rich broth.
- Fine-mesh strainer: To strain the broth clean of solids.
- Ladle: For serving and tasting during the process.
- Juicer or lemon squeezer: To add a bright, fresh hit of lemon.
The Process of Healing
Step 1: Gather your ingredients and equipment. Preheat the oven to 180°C (350°F).
Step 2: Roast chicken bones and skin for extra flavor; about 30 minutes until golden.
Step 3: In a large pot, sauté onions, carrots, and celery until fragrant and slightly caramelized, about 8 minutes.
Step 4: Add roasted bones, herbs, and water. Bring to a gentle simmer, skimming off foam for clarity.
Step 5: Simmer gently for 1.5 hours. Strain the broth, discarding solids.
Step 6: Return broth to pot, add shredded chicken, and season to taste. Let it simmer for another 10 minutes.
Step 7: Finish with a squeeze of lemon and fresh herbs. Serve hot.
Cooking Checkpoints & Tips
- Broth should be clear and golden, not cloudy or greasy.
- Chicken should be tender and shred easily, not rubbery.
- Lemon juice should brighten, not overpower. Adjust to taste.
- Herbs added at the end preserve their scent and freshness.
Common Mistakes & How to Fix Them
- Not skimming foam during simmering.? Skim foam early to keep broth clear, or it will turn cloudy.
- Cooking herbs for too long.? Add herbs at the end to keep their aroma vibrant, or they’ll fade.
- Over-salting at the start.? Adjust salt at the end for balance, not during boiling.
- Relying on bottled lemon juice.? Use fresh lemon juice for brightness, avoid bottled for a dull taste.
Healing Chicken Soup
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). Arrange the chicken bones and skin on a baking sheet and roast for about 30 minutes until golden and fragrant, which intensifies the broth’s flavor.
- While the bones roast, chop the onion, carrots, and celery. Heat olive oil in a large stockpot over medium heat, then sauté the vegetables until they become fragrant and slightly caramelized, about 8 minutes.
- Add the roasted bones to the pot along with water, thyme, and a pinch of salt. Bring to a gentle simmer, skimming off any foam that rises to the top to keep the broth clear.
- Let the broth simmer gently for about 1.5 hours, occasionally skimming, until it develops a rich, golden color and deep aroma fills the kitchen.
- Once simmered, strain the broth through a fine-mesh strainer into a clean pot, discarding the solids. Return the clear broth to the stove and bring to a gentle simmer.
- Add shredded cooked chicken to the broth, then season with salt and pepper to taste. Let it simmer for another 10 minutes, allowing the flavors to meld and the chicken to heat through.
- Cut the lemon in half and squeeze fresh juice into the soup, then add a little lemon zest for brightness. Stir gently to combine.
- Taste the broth and adjust seasoning as needed. Ladle the hot soup into bowls, garnishing with chopped fresh parsley for a burst of color and freshness.
- Enjoy your comforting, healing chicken soup, fragrant and rich with layered flavors that deepen with each sip.
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