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Healing Chicken Soup

This comforting chicken soup is made by gently simmering bone-in chicken with aromatic vegetables and fresh herbs, creating a rich, clear broth with tender, falling-off-the-bone meat. The slow cooking process enhances flavors and yields a warm, soothing final dish perfect for resets and moments of care.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole organic chicken or bone-in thighs preferably fresh
  • 2 large onions peeled and quartered
  • 3 carrots carrots peeled and sliced
  • 2 stalks celery stalks trimmed and sliced
  • 4 cloves garlic cloves peeled and smashed
  • 1 handful fresh parsley chopped
  • 2 sprigs fresh thyme whole
  • 1 lemon lemon juiced, optional
  • to taste salt and pepper for seasoning

Equipment

  • Large heavy-bottomed pot
  • Skimmer or slotted spoon
  • Sharp knife
  • Cutting board
  • Ladle

Method
 

  1. Place the whole chicken or bone-in thighs into a large heavy-bottomed pot and cover with cold water, about 8 cups. Bring to a gentle simmer over medium heat, allowing the water to bubble softly.
  2. As the broth begins to simmer, skim off any foam or impurities that rise to the surface with a skimmer or slotted spoon. This keeps the broth clear and clean-tasting.
  3. Add the quartered onions, sliced carrots, sliced celery, smashed garlic cloves, parsley, and thyme sprigs into the pot. Reduce heat to low so the broth simmers gently.
  4. Let the broth simmer uncovered for about 1.5 hours, maintaining a gentle, steady heat. The chicken should become tender and start to fall off the bone, and the flavors will meld beautifully.
  5. Check the broth occasionally and skim off any foam to keep it clear. Test the chicken by pulling at the meat; it should be tender and easily fall apart.
  6. Remove the chicken from the broth carefully and set aside to cool slightly. Strain the broth through a fine sieve into another pot or large bowl, discarding the vegetables and herbs.
  7. Once the chicken is cool enough to handle, shred the meat into bite-sized pieces, discarding the bones and skin.
  8. Return the strained broth to a clean pot and bring it to a gentle simmer. Add the shredded chicken back into the broth, along with chopped fresh parsley and a squeeze of lemon juice if desired. Season with salt and pepper to taste.
  9. Simmer for another 10 minutes to allow flavors to meld. Taste and adjust salt, pepper, or lemon juice as needed.
  10. Serve the healing chicken soup hot, garnished with additional parsley if you like. Enjoy the warm, nourishing broth with tender chicken and fragrant herbs.

Notes

For an extra touch, add vegetables like fennel or leeks during simmering. Always taste and adjust seasoning at the end for perfect balance.