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Simple Clear Chicken Soup

This chicken soup focuses on a clear, aromatic broth accented with fresh herbs and tender shredded chicken. The process involves gently simmering a whole chicken with vegetables and aromatics, then straining and finishing with a bright squeeze of lemon. The final dish has a pristine, flavorful broth with soft, cooked vegetables and juicy chicken, served hot and inviting.
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Prep Time 20 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 kg whole chicken preferably fresh
  • 2 carrots carrots sliced thick
  • 2 stalks celery with leaves, chopped
  • 1 yellow or white onion halved
  • 1 whole garlic clove lightly crushed
  • 1 bay leaf bay leaf fresh or dried
  • to taste salt and pepper for seasoning
  • 1 lemon lemon for juice

Equipment

  • Large stockpot
  • Fine sieve
  • Sharp knife
  • Cutting board
  • Ladle

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Strain the broth through a fine sieve into another pot, pressing on the solids to extract all the flavorful liquid. Discard the solids.
  6. 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.
  7. 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.
  8. Stir the shredded chicken back into the soup, season with salt and pepper to taste, and let it heat through for a few minutes.
  9. Just before serving, squeeze the juice of a lemon into the soup, stirring gently to lift the flavors and add brightness.
  10. Taste the soup and adjust seasoning if needed. Serve hot with a sprinkle of fresh herbs if desired.

Notes

For a clearer broth, avoid boiling vigorously and skim regularly. You can customize with additional herbs or vegetables according to your preference.