The Ultimate Homemade Chicken Soup: A Recipe for Comfort

Introduction

Chicken Soup is the ultimate comfort food, renowned globally as a soothing remedy for everything from a cold to a tough day. Often dubbed “Jewish penicillin,” this simple, nourishing broth, rich with vegetables and tender chicken, is a culinary staple that offers profound satisfaction. This recipe focuses on creating a deeply flavorful, restorative broth that is easy to achieve in any home kitchen.

Ingredients

• 1.5 kg (3 lbs) bone-in chicken parts (thighs, wings, or a whole carcass)
• 2.5 liters (10 cups) cold water or low-sodium chicken stock
• 3 large carrots, peeled and roughly chopped (approx. 300g)
• 3 celery stalks, roughly chopped (approx. 200g)
• 1 large yellow onion, quartered (approx. 250g)
• 2 cloves garlic, smashed
• 1 tsp whole peppercorns
• 2 bay leaves
• 1 bunch fresh parsley, stems included
• 1 cup egg noodles or pasta of choice (optional)
• Salt and freshly ground black pepper, to taste

Step-by-step Preparation

1. Prepare the Broth Base (The Long Simmer): Place the chicken, water (or stock), carrots, celery, onion, garlic, peppercorns, bay leaves, and parsley stems into a large stockpot. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to the lowest possible setting.
2. Skim and Simmer: As the soup simmers, use a spoon to skim off any foam or impurities that rise to the surface. This step is crucial for achieving a clear broth. Cover the pot loosely and let the soup simmer for a minimum of 1.5 hours, up to 2 hours, until the chicken is falling off the bone.
3. Strain the Broth: Carefully remove the chicken pieces with tongs and set them aside to cool. Pour the entire contents of the pot through a fine-mesh sieve or colander lined with cheesecloth into a clean bowl. Discard the spent vegetables and herbs.
4. Shred the Chicken and Reassemble: Once the chicken is cool enough to handle, discard the bones and skin, and shred the meat into bite-sized pieces. Return the strained broth to the pot. Add the shredded chicken back into the broth.
5. Final Cook and Seasoning: If using fresh, crunchy vegetables (like finely diced carrots and celery) or noodles, add them now. Bring the soup back to a gentle simmer for 8–10 minutes until the noodles are tender. Taste the broth and season generously with salt and pepper.
6. Tip: For an exceptionally clear soup, chill the broth overnight after straining. The fat will solidify on top, making it easy to skim off before reheating.

Nutritional Information

A single serving (approximately 350ml or 1.5 cups) of this soup, excluding heavy noodles, contains roughly 150–200 calories. It is an excellent source of lean protein, which aids muscle repair, and provides essential hydration. The inclusion of carrots and celery offers Vitamin A and beneficial antioxidants, while the hot steam helps clear nasal passages, reinforcing its reputation as a natural restorative remedy.

Storage

Leftover Chicken Soup can be stored in an airtight container in the refrigerator for up to 3–4 days. For long-term storage, the soup freezes exceptionally well for up to 3 months. To prevent the noodles from becoming overly mushy upon thawing, it is highly recommended to freeze the broth and chicken separately, adding freshly cooked noodles when you reheat the soup.

Conclusion

Serve this comforting soup piping hot, garnished with a sprinkle of fresh chopped dill or parsley and a squeeze of fresh lemon juice to brighten the flavor. For a heartier meal, serve alongside crusty bread. You can easily vary this recipe by adding rice instead of noodles, or a touch of ginger and turmeric for an extra anti-inflammatory boost.