This healing chicken soup is my go-to for when life feels rough or I just need a gentle reset. It’s a recipe that’s evolved over years, adapting to what’s in the pantry and what my mood calls for. The magic lies in the slow simmer, where flavors deepen and the house fills with a warm, savory aroma.
Why I keep returning to this recipe
It’s honest, nourishing, and always reminds me of childhood Sundays. The process is soothing, the aroma restorative. Plus, it’s endlessly adaptable—no two bowls are ever the same, yet each feels like a hug.
Breaking down the ingredients
- Whole chicken or chicken parts: Provides rich, gelatinous broth and tender meat—use free-range for extra flavor.
- Onions, garlic, ginger: Aromatics that form the savory base—mildly fragrant, warm, and spicy.
- Carrots and celery: Vegetables that add sweetness and crunch—look for firm, vibrant stalks.
- Fresh herbs and lemon zest: Brighten the broth with herbal and citrus freshness—use parsley, thyme, or dill.
- Salt and pepper: Simple seasonings to enhance all flavors—adjust to taste.
Tools of the trade for a soulful simmer
- Large stockpot: To hold all ingredients and simmer everything evenly.
- Sharp knife: For cleanly cutting vegetables and shredding chicken.
- Wooden spoon: Stirring gently without damaging the pot or breaking the broth.
- Fine-mesh strainer: To strain the broth for clarity and remove solids.
Step-by-step guide to crafting your healing broth
Step 1: Start by gathering your ingredients and prepping your tools. Use a large stockpot, a sharp knife, and a wooden spoon.
Step 2: In a cold stockpot, add a whole chicken or chicken parts. Cover with water and bring to a gentle simmer at 90°C (194°F).
Step 3: Skim off any foam that rises to the surface for the first 10 minutes. This keeps your broth clear and clean.
Step 4: Once the broth is clear, add aromatics—onions, garlic, ginger—and let everything simmer gently for about 1.5 hours.
Step 5: Remove the chicken, let it cool slightly, then shred the meat, discarding the bones.
Step 6: Strain the broth, return it to the pot, and add your shredded chicken along with vegetables like carrots and celery.
Step 7: Simmer for another 20 minutes, taste, and adjust salt and pepper.
Step 8: Serve hot, with a sprinkle of fresh herbs or lemon zest for brightness.
Cooking checkpoints to keep you on track
- Broth should be clear, not cloudy, with a gentle simmer—no vigorous boiling.
- Chicken meat should be tender enough to shred easily—test with a fork after resting.
- Vegetables should be soft but not mushy—check at the 20-minute mark.
- Herbs and lemon zest added at the end will brighten the soup—don’t skip this.
Common mistakes and how to fix them
- Skimming too soon.? Skimming foam early results in a cloudy broth—wait until it’s formed for a clearer soup.
- Adding vegetables too early.? Overcooking vegetables makes them mushy—add them later in the simmer.
- Over-salting at the start.? Broth turns salty if too much salt is added initially—adjust after tasting.
- Shredding hot chicken.? Chicken not shredding easily? Let it rest before pulling apart.
Healing Chicken Soup
Ingredients
Equipment
Method
- Place the whole chicken or chicken parts into a large stockpot and cover with cold water. Turn the heat to medium and bring to a gentle simmer, creating a soft bubbling sound.
- Skim off any foam that rises to the surface during the first 10 minutes; this keeps your broth clear and clean.
- Add quartered onion, smashed garlic cloves, and sliced ginger to the pot. Let everything simmer gently for about 1.5 hours, with the lid slightly ajar to prevent boiling over.
- Remove the chicken from the broth and set aside to cool slightly. Once cool enough to handle, shred the meat into bite-sized pieces, discarding the bones.
- Strain the broth through a fine-mesh strainer into a clean pot, discarding the solids. Return the clear broth to the stove and bring it back to a gentle simmer.
- Add the shredded chicken, sliced carrots, and celery to the simmering broth. Cook for about 20 minutes until the vegetables are tender and the flavors meld.
- Season the soup generously with salt and pepper, tasting as you go to reach your preferred level of seasoning.
- Stir in freshly chopped herbs and lemon zest for brightness and freshness, and cook for another 2 minutes to release their flavors.
- Serve the soup hot, with a sprinkle of extra herbs or lemon zest if desired, enjoying the comforting aroma and nourishing warmth.
Hi, I’m Theo Granger, a former line cook and unapologetic flavor maximalist from New Orleans. I believe there are two types of people in this world: those who season their food, and those who LIVE to season their food. This blog is for the latter.
