Chicken soup

Here’s a detailed recipe for a classic homemade chicken soup that serves 6–8 people.

Ingredients

For the broth

• 1 whole chicken (about 1.5–2 kg / 3–4 lb), or 1 kg chicken pieces with bones
• 2 liters (8 cups) water
• 1 large onion, quartered
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 4 garlic cloves, crushed
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 teaspoon salt (adjust later)

For the soup

• Cooked chicken meat from the broth, shredded
• 2 carrots, diced
• 2 celery stalks, diced
• 1 medium onion, finely chopped
• 1 tablespoon cooking oil or butter
• 1–2 teaspoons salt (to taste)
• ½ teaspoon black pepper
• 2 tablespoons fresh parsley or coriander, chopped
• Optional: 1 cup noodles, rice, or small pasta

Instructions

Step 1: Make the broth

1. Place the chicken in a large pot.
2. Add water, onion, carrots, celery, garlic, bay leaves, peppercorns, and salt.
3. Bring to a boil over medium-high heat.
4. Skim off any foam that rises to the surface.
5. Reduce heat to low and simmer gently for 60–90 minutes.
6. The chicken should be fully cooked and tender.

Step 2: Strain the broth

1. Remove the chicken and let it cool slightly.
2. Strain the broth through a sieve into another pot.
3. Discard the cooked vegetables and spices.
4. Remove the meat from the chicken bones and shred it into bite-sized pieces.

Step 3: Cook the vegetables

1. In the soup pot, heat the oil or butter.
2. Add the chopped onion, diced carrots, and celery.
3. Cook for 5–7 minutes until slightly softened.

Step 4: Combine everything

1. Pour the strained broth back into the pot with the vegetables.
2. Bring to a gentle simmer.
3. Add the shredded chicken.
4. If using noodles, rice, or pasta, add them now and cook according to package directions.
5. Simmer for 10–15 minutes.

Step 5: Season and serve

1. Taste and adjust salt and pepper.
2. Stir in fresh parsley or coriander.
3. Remove bay leaves if any remain.
4. Serve hot.

Tips

• For extra flavor, roast the chicken pieces for 20 minutes at 200°C (400°F) before making the broth.
• Add a small piece of fresh ginger for a warming, cold-fighting soup.
• A squeeze of lemon juice just before serving brightens the flavor.
• Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Pakistani-style variation

Add:

• 1-inch ginger piece, sliced
• ½ teaspoon turmeric
• 1–2 green chilies
• Fresh coriander leaves
• Lemon wedges for serving

This version is especially popular during cold weather and when someone has a sore throat or flu-like symptoms. 🍲🐔