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Classic Chicken Soup

This chicken soup features tender shredded chicken simmered in a clear, aromatic broth infused with carrots, celery, and onions. The slow simmering process develops deep flavors, resulting in a comforting, nourishing dish with a bright, zesty finish from lemon. The final appearance is a steaming bowl of golden broth with colorful vegetables and tender meat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken preferably a whole chicken or chicken breasts
  • 2 large carrots peeled and sliced
  • 3 stalks celery chopped
  • 1 large onion diced
  • a handful fresh herbs parsley and thyme, tied together
  • to taste salt and pepper for seasoning
  • 1 lemon lemon for juice

Equipment

  • Heavy-bottomed pot
  • Slotted spoon
  • Fine mesh strainer
  • Sharp knife

Method
 

  1. Place your whole chicken or chicken breasts into a large heavy-bottomed pot and cover with water. Bring to a gentle simmer, just below boiling, and cook for about 10 minutes, skimming off any foam that rises to the surface.
  2. Add chopped onions, sliced carrots, chopped celery, and tied herbs to the pot. Reduce the heat to low, maintaining a gentle simmer, and cook for about 50 minutes until the chicken is tender and the broth is flavorful.
  3. Use a slotted spoon to carefully remove the chicken from the broth and set aside to cool slightly. Continue simmering the broth to deepen the flavors.
  4. Once the chicken is cool enough to handle, shred the meat into bite-sized pieces using your hands or forks, discarding any bones or skin.
  5. Strain the broth through a fine mesh strainer into a clean pot, pressing gently on the vegetables to extract all the flavorful liquid. Return the clear broth to the stove and bring to a gentle simmer.
  6. Add the shredded chicken back into the strained broth along with the tender vegetables. Season with salt and pepper, then cook for another 10 minutes until everything is heated through and the vegetables are tender.
  7. Squeeze fresh lemon juice into the soup, stirring to brighten the flavors and add a zesty contrast to the savory broth.
  8. Taste the soup and adjust seasoning with additional salt, pepper, or lemon if needed. Ladle into bowls and serve hot, garnished with extra herbs if desired.

Notes

For a richer broth, you can roast the chicken first before simmering. Alternatively, for a quicker version, use cooked chicken and store-bought broth, adjusting simmering time accordingly.