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Healing Chicken Soup

This chicken soup is made by simmering roasted bones, fresh vegetables, and herbs into a clear, golden broth with tender shredded chicken. The slow cooking process deepens flavors and creates a comforting, nourishing dish with a fragrant aroma and a rich, soothing texture. Finished with a splash of lemon and fresh herbs, it offers both warmth and brightness in every bowl.
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Prep Time 15 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds chicken bones and skin preferably roasted for deeper flavor
  • 1 onion quartered
  • 2 carrots carrots peeled and sliced
  • 2 stalks celery sliced
  • 2 tablespoons olive oil for sautéing
  • 4 cups water
  • 2 sprigs fresh thyme or 1 tsp dried
  • 1 handful fresh parsley chopped, for garnish
  • 1 whole lemon for juice and zest
  • to taste salt and pepper for seasoning
  • 2 cups shredded cooked chicken optional, for added protein

Equipment

  • Oven
  • Large Stockpot
  • Fine-mesh strainer
  • Ladle
  • Lemon squeezer

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Cut the lemon in half and squeeze fresh juice into the soup, then add a little lemon zest for brightness. Stir gently to combine.
  8. 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.
  9. Enjoy your comforting, healing chicken soup, fragrant and rich with layered flavors that deepen with each sip.

Notes

Roasting the bones beforehand adds a smoky depth to the broth. For extra richness, you can add cooked shredded chicken or vegetables during the final simmer. Always taste and adjust lemon and seasoning just before serving for the freshest flavor.