The Only Chicken Soup Recipe You Will Ever Need
There is nothing quite so comforting or restorative as a bowl of real chicken soup made from scratch. This is my definitive method for achieving a perfect, golden broth and tender chicken every single time.
There are times when only a bowl of proper, home-made chicken soup will do. Not the sort that comes from a tin or a packet, but a deeply savoury, golden broth that has been simmered with care and patience. It is, I believe, one of the most fundamental and rewarding skills to master in the kitchen, and it’s far simpler than you might think.
This recipe is more than just a list of ingredients; it's a method for extracting every last bit of goodness and flavour from a whole chicken to create a stock that is liquid gold. This broth forms the heart of the soup, a base so pure and delicious it needs only the simplest of additions to become a truly magnificent meal.
Forget any notions of it being a complicated, day-long affair. With a little guidance, you can produce a soup that will soothe, comfort, and impress in equal measure. So, let's begin. We're going to make a proper chicken soup.
Why You'll Love This Recipe
- Using a whole chicken, complete with bones and skin, provides collagen and fat, which break down to create a broth with unparalleled depth of flavour and a satisfying mouthfeel.
- Starting the chicken and vegetables in cold water and bringing it to a very gentle simmer is crucial. This process slowly coaxes out the flavours, resulting in a much richer and more complex stock.
- The strict instruction to simmer, never boil, is the secret to a crystal-clear broth. Boiling emulsifies the fats and agitates the proteins, which is what causes a cloudy, greasy result.
- Skimming the initial impurities that rise to the surface during the first 20-30 minutes of cooking removes unwanted particles, further guaranteeing a clean and pure-tasting final broth.
Ingredients
- 1 good-quality free-range chicken, about 1.5kg
- 2 medium onions, peeled and halved
- 3 medium carrots, peeled and roughly chopped
- 3 celery sticks, washed and roughly chopped
- 1 leek, washed, trimmed, and roughly chopped
- A few fresh parsley stalks
- 1 bay leaf
- 10 black peppercorns
- Salt, to taste
- Freshly chopped parsley or dill, to serve (optional)
- Small pasta (like stelline or orzo) or cooked rice, to serve (optional)
Equipment Needed
Large stockpot or casserole dish (at least 5-litre capacity) · Large slotted spoon or skimmer · Tongs · Fine-mesh sieve · Large bowl · Muslin cloth (optional, for extra clarity)
Step-by-Step Instructions
- First, place the whole chicken in a large, heavy-based stockpot or casserole dish – one that it fits into snugly.
- Add the prepared onions, carrots, celery, and leek, tucking them in around the bird. Add the parsley stalks, bay leaf, and black peppercorns.
- Now, pour in enough cold water to cover the chicken completely. It's very important that the water is cold, as this helps to draw out all the flavour. This will likely be around 3 litres of water.
- Place the pot over a medium-high heat and bring it very, very slowly up to a simmer. As it heats, some greyish foam or 'scum' will rise to the surface. Using a large spoon or a skimmer, carefully remove all of this and discard it. This is the key to a beautifully clear broth.
- Once the liquid has reached a gentle simmer – with just a few lazy bubbles breaking the surface – turn the heat down to its lowest possible setting. Cover the pot with a lid, leaving it slightly ajar.
- Let it simmer as gently as possible for 1½ to 2 hours. There must be no sign of boiling at all. The kitchen will begin to fill with the most wonderful aroma.
- After the simmering time is up, turn off the heat. Very carefully, using a pair of tongs and a large slotted spoon for support, lift the whole chicken out of the pot and onto a board or plate to cool down.
- Strain the broth through a fine-mesh sieve into a large bowl or clean saucepan. For an exceptionally clear broth, you can line the sieve with a piece of clean muslin. Discard the cooked vegetables and herbs from the sieve.
- Once the chicken is cool enough to handle, pull all the meat from the bones. Discard the skin and bones. Shred the meat into bite-sized pieces.
- To finish the soup, you can either chill the broth and meat separately, or serve straight away. To serve, return the strained broth to a clean pan. Bring it back to a simmer, add the shredded chicken, and if you like, some small pasta shapes or rice, and cook until tender.
- Finally, season the soup with salt. It will need a generous amount. Taste and adjust until it's perfect. Serve hot in warmed bowls, sprinkled with a little freshly chopped parsley or dill.
Delia's Notes from the Kitchen
The real secret to this recipe is patience. Bringing the water to the slowest simmer and then keeping it there is what separates a good soup from a truly great one. Once you have made your own chicken stock like this, you will have a foundational kitchen skill for life. The stock itself, before you add the chicken back in, is liquid gold – a base for countless other wonderful dishes.
How to Store & Reheat
Allow the soup to cool completely before storing. It will keep in a sealed container in the refrigerator for up to 4 days. The soup also freezes beautifully for up to 3 months. For best results, freeze the broth and shredded chicken separately. To reheat, gently warm the soup in a saucepan over a medium-low heat until piping hot, but do not allow it to boil.
Frequently Asked Questions
Why is my chicken broth cloudy?
A cloudy broth is almost always the result of boiling the liquid rather than gently simmering it. Boiling agitates the fats and proteins, emulsifying them into the stock. To ensure a clear broth, you must maintain the gentlest simmer throughout cooking.
Can I make this in a slow cooker?
Yes, you can. Place all the ingredients in the slow cooker, cover with cold water, and cook on low for 8-10 hours or on high for 4-5 hours. You may still wish to skim the surface during the first hour if possible. Then proceed with straining and shredding as per the recipe.
Do I have to skim the foam off the top?
While not strictly essential for edibility, skimming is highly recommended for the best quality soup. The foam consists of impurities and coagulated proteins which can give the broth a slightly 'muddy' taste and appearance. Taking a few minutes to skim results in a much cleaner, purer flavour.
Is it necessary to use a whole chicken?
For the very best flavour and body, yes. The bones, cartilage, and skin all contribute gelatine and deep flavour that you simply cannot replicate. However, you can make a very good soup using a leftover roast chicken carcass or a combination of bone-in chicken pieces.
What can I do with the leftover broth?
The plain broth (or stock) is incredibly versatile. Freeze it in portions to use as a base for other soups, risottos, gravies, or sauces. It's a wonderful ingredient to have on hand.