Homestyle Chicken Soup – Clean, Gentle & Restorative.

The holiday festivities have begun to wind down, and the body often starts to ask for something a bit more grounding. Whether you are feeling the effects of “holiday fatigue” or simply want a light, nourishing meal to reset your system for the New Year, a clean chicken soup is the gold standard of restoration.

This version is intentionally clean. We avoid heavy creams, thickeners, or oily bases, focusing instead on a crystal-clear broth infused with fresh aromatics and tender chicken. It is “medicine in a bowl” that tastes like home.

Why This Soup Restores

The “gentle” nature of this soup comes from its simplicity and the way the nutrients are extracted.

Feature	Restorative Benefit	Why It Matters
Clear Broth	Hydration & Electrolytes	Replenishes the body without taxing the digestive system.
Slow-Simmered Chicken	Easy-to-Digest Protein	Provides amino acids necessary for tissue repair.
Mirepoix (Veg)	Beta-Carotene & Fiber	Offers a soft, non-abrasive hit of vitamins.
Fresh Ginger	Anti-Inflammatory	(Optional add-on) Settles the stomach and warms the core.

Ingredients

The Foundation

1 Whole Organic Chicken (or 3 lbs Bone-in Thighs): Using bone-in meat is essential for a rich, “silky” broth.
10-12 cups Filtered Water: Enough to submerge the chicken completely.
1 tbsp Sea Salt: (Adjust to taste later).

The Aromatics (The “Clean” Flavor)

3 Large Carrots: Peeled and sliced into thick rounds.
3 Stalks Celery: Sliced, including the leaves (the leaves have the most flavor!).
1 Large Yellow Onion: Halved (keep the skin on if it’s clean; it adds a beautiful golden hue).
4 cloves Garlic: Smashed.
1-inch piece Fresh Ginger: Sliced (optional, for extra digestive support).

The Finishing Herbs

1 bunch Fresh Parsley: Roughly chopped.
2 sprigs Fresh Thyme.
1 tsp Black Peppercorns: Whole (they infuse flavor without making the broth “cloudy”).

Instructions: The Gentle Simmer

1. The “Clean” Start

Place the chicken in a large stockpot and cover with cold water. Bring it to a boil.

The Pro Secret: After boiling for 2–3 minutes, you will see “gray foam” rise to the top. Skim this off with a large spoon and discard it. This is the secret to a professional-grade, crystal-clear broth.

2. The Infusion

Once the water is clear, add the onion, garlic, ginger, thyme, peppercorns, and salt. Reduce the heat to a very low simmer.

Do not let it boil vigorously; a gentle bubble keeps the fats from emulsifying, which keeps the soup light.
Simmer for 1.5 hours.

3. The Harvest

Carefully remove the chicken from the pot and set it on a plate to cool. Use a fine-mesh strainer to remove all the boiled aromatics (the onion, peppercorns, and thyme sprigs) and discard them. You are left with a pure, golden liquid.

4. The Veggies

Add the fresh carrots and celery to the broth. Simmer for 15–20 minutes until the vegetables are tender but still hold their shape.

5. The Return

While the vegetables cook, shred the chicken meat, discarding the skin and bones.

Add the shredded chicken back into the pot.
Stir in the fresh parsley at the very end to keep its vibrant green color and vitamin C content intact.¹

Texture & Flavor Notes

This soup is light and ethereal. The broth should feel thin but carry a surprisingly deep, savory weight. Because we used bone-in chicken and a slow simmer, the liquid has a slight silkiness from the natural collagen. The flavor is clean—dominated by the sweetness of the carrots and the herbal brightness of the parsley.

Tips for the Best Restorative Bowl

The Noodle Question: To keep it truly “clean” and gluten-free, serve it as is. If you need more “hearth,” cook some Orzo or Egg Noodles in a separate pot and add them to the individual bowls. Cooking them in the soup will starch up the broth and make it cloudy.
Lemon Finish: Squeeze a wedge of fresh lemon into your bowl just before eating. The acidity cuts through the richness and acts as a final “brightener” for the palate.
Don’t Rush: You can’t fast-track flavor extraction. The 90-minute simmer is what transforms water into a restorative tonic.

FAQ

Can I make this in an Instant Pot?

Yes. Use the “Soup” setting for 30 minutes. However, you won’t be able to skim the foam, so the broth may be slightly more cloudy than the stovetop version.

How do I store it?

This soup tastes even better the next day. It keeps in the fridge for 4 days or can be frozen for up to 3 months.

Can I use leftover turkey?

Absolutely. If you have a turkey carcass from Christmas, follow the same steps. Turkey broth is even richer and slightly more “gamey” than chicken.

A Gentle Saturday Evening

As you settle into the evening here in Agadir, let this soup be a moment of quiet care for yourself. It’s a simple, honest dish that reminds us that the best way to move forward is often by returning to the basics.

Would you like me to find a recipe for a “Honey & Turmeric Tonic” to serve after this soup for an extra health boost?