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Healing Chicken Soup

This slow-cooked chicken soup is a nourishing, comforting dish made with chicken bones, fresh vegetables, herbs, and grains. The simmering process creates a silky, flavorful broth with tender vegetables and noodles, resulting in a warm, inviting final appearance. It’s a gentle, healing meal that feels both restorative and satisfying.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds chicken bones and skin preferably from a whole chicken or drumsticks
  • 1 whole onion peeled and halved
  • 2 large carrots peeled and chopped
  • 2 stalks celery chopped
  • 2 tablespoons fresh parsley chopped
  • 1 stick fresh thyme or 1 teaspoon dried thyme
  • 1 lemon lemon for a splash of brightness
  • 1 cup noodles or rice your choice for added substance
  • to taste salt and black pepper for seasoning

Equipment

  • Large stockpot
  • Fine mesh strainer
  • Wooden Spoon
  • Chef's knife
  • Cutting board

Method
 

  1. Place the chicken bones and skin into a large stockpot and cover with about 4 liters of cold water. Bring to a gentle simmer over medium heat, and let it cook uncovered for 10 minutes, skimming off any foam that rises to the surface and releasing a rich, savory aroma.
  2. Add the halved onion, chopped carrots, and chopped celery to the pot. These vegetables will infuse the broth with sweetness and depth as they cook alongside the bones.
  3. Reduce the heat to low and let the broth simmer gently for at least 3 hours, uncovered. During this time, occasionally skim off foam and excess fat to keep the broth clear and flavorful, while the smell fills your kitchen with comforting aromas.
  4. Once the broth has simmered long enough, carefully strain out the solids using a fine mesh strainer, pressing gently to extract maximum flavor. Discard the bones and vegetables, and return the clear broth to the pot.
  5. Add the fresh parsley and thyme to the strained broth. Bring it back to a gentle simmer and cook for another 15 minutes, allowing the herbs to release their vibrant green notes.
  6. Stir in the noodles or rice, and cook for about 10 minutes until tender and fully cooked through, watching as the broth thickens slightly and becomes more flavorful.
  7. Squeeze in a splash of lemon juice and season to taste with salt and black pepper. The lemon brightens the broth, balancing the richness of the bones and vegetables.
  8. Remove the pot from heat and let the soup rest for a few minutes. Ladle into bowls, and serve hot with a sprinkle of fresh herbs if desired for an extra touch of freshness.

Notes

For an even richer broth, you can roast the bones and vegetables before simmering. Adjust seasoning to your taste, and feel free to add other vegetables or grains for variety.