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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
Cook Time 6 hours
Total Time 6 hours 15 minutes
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.