Chicken soup is a staple comfort, but this version pulls from a slightly unconventional angle—focusing on the clarity of broth and the freshness of herbs. It’s a recipe that’s rooted in tradition but invites you to tweak it as you go. Sometimes, the magic lies in the simplest ingredients, treated with patience.
Why I Keep Coming Back to This Recipe
This soup reminds me of my childhood—simple, honest, and nourishing. The process of making it slowly, watching the broth turn clear, feels like a ritual. It’s a dish that always feels right, whether I’m sick, celebrating, or just craving a quiet moment with a warm bowl.
Breaking Down the Ingredients
- Whole chicken: First, it’s the heart of the soup, giving rich flavor and tender meat. Swap it with chicken parts if needed.: A good, fresh bird makes all the difference in broth clarity and taste.
- Carrots: They add a touch of sweetness and color. Use heirloom or standard carrots, sliced thick.: Their natural sweetness balances the savory broth.
- Celery: Provides a savory backbone with a crisp, fresh note. Use stalks with leaves for extra flavor.: The aroma of celery when simmering is unbeatable.
- Onion: Adds depth, sweetness, and a smoky aroma when roasted beforehand. Use yellow or white, halved.: The smell of onion and garlic melds into the broth, creating comfort.
- Lemon: Brightens and lifts the entire bowl. Squeeze fresh lemon juice just before serving.: A splash of lemon makes the flavors pop and prevents the soup from feeling heavy.
- Garlic: Infuses a subtle smoky warmth. Use whole cloves or lightly crushed.: Garlic’s aroma fills the kitchen as the soup simmers.
- Bay leaf: Adds a gentle earthiness. Use fresh or dried, just one or two.: It’s a small touch that grounds the broth in warmth.
Tools of the Trade for a Perfect Broth
- Large stockpot: To hold the chicken and simmer the broth evenly.
- Fine sieve: To strain the broth for clarity.
- Sharp knife: To shred the cooked chicken efficiently.
- Cutting board: To prepare vegetables and chicken.
- Ladle: To serve the soup without disturbing the solids.
Step-by-Step Guide to a Heartwarming Chicken Soup
Step 1: Start with a whole chicken, about 1.5 kg, and rinse it under cold water. Place it in a large pot.
Step 2: Add cold water to cover by a few inches, then bring to a gentle simmer over medium heat, around 90°C (194°F).
Step 3: Skim off any foam that rises to the top, and add a halved onion, a few garlic cloves, and a bay leaf for flavor.
Step 4: Lower the heat to maintain a gentle simmer, about 80°C (176°F), and cook for 1.5 to 2 hours, until the meat is falling off the bone.
Step 5: Remove the chicken, let it cool enough to handle, then shred the meat, discarding the skin and bones.
Step 6: Strain the broth through a fine sieve, pressing on the solids to extract all the flavorful liquid.
Step 7: Return the broth to the pot, add chopped carrots, celery, and onions. Simmer for another 20 minutes.
Step 8: Stir in the shredded chicken, adjust salt and pepper, and finish with a squeeze of lemon for brightness.
Cooking Checkpoints & Tips
- Look for a gentle simmer, with tiny bubbles breaking the surface, not a rolling boil.
- The broth should be rich and clear, not cloudy, indicating a clean, slow cook.
- Meat should shred easily, without resistance, showing it’s tender and cooked through.
Common Mistakes & How to Fix Them
- Boiling vigorously makes the broth cloudy.? Use low heat to prevent cloudiness in the broth.
- Not skimming results in a greasy surface.? Skim foam off regularly for a clearer broth.
- Adding lemon too early dulls the flavor.? Add lemon at the end for brightness.
- Lacking salt or acid makes the soup flat.? Don’t forget to taste and adjust seasoning.
Simple Clear Chicken Soup
Ingredients
Equipment
Method
- Place the whole chicken in a large stockpot and cover with cold water by a few inches. Bring to a gentle simmer over medium heat, with tiny bubbles just starting to form.
- As the water heats, skim off any foam that rises to the surface to keep the broth clear. Add the halved onion, garlic, bay leaf, and a pinch of salt.
- Reduce the heat to maintain a very gentle simmer—tiny bubbles should break the surface without boiling vigorously—and cook for 1.5 to 2 hours until the chicken is tender and falling off the bones.
- Carefully remove the chicken from the broth and set aside to cool slightly. While it’s still warm, shred the meat into bite-sized pieces, discarding skin and bones.
- Strain the broth through a fine sieve into another pot, pressing on the solids to extract all the flavorful liquid. Discard the solids.
- Return the clear broth to the stove and bring back to a gentle simmer. Add the sliced carrots, chopped celery, and onion to the pot.
- Cook the vegetables in the broth for about 20 minutes, until they’re tender but still hold their shape, and the broth is aromatic and clear.
- Stir the shredded chicken back into the soup, season with salt and pepper to taste, and let it heat through for a few minutes.
- Just before serving, squeeze the juice of a lemon into the soup, stirring gently to lift the flavors and add brightness.
- Taste the soup and adjust seasoning if needed. Serve hot with a sprinkle of fresh herbs if desired.
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