1. Home
  2. Recipes
  3. Classic Chicken Soup

Emmi's Classic Chicken Soup

Featured in Comforting Bowls of Warmth.

Traditional chicken soup with stewing hen and vegetables. 30 minutes preparation, 2.5 hours cooking time. Makes 8 portions of hearty soup.
Pin it Share it Send it Print it Jump To Recipe
Rehan Magic House Recipes
Updated on Fri, 04 Apr 2025 13:19:14 GMT
Emmi's Classic Chicken Soup - Super Simple Pin it
Emmi's Classic Chicken Soup - Super Simple | magichouserecipes.com

A classic chicken soup combines tender soup chicken with fresh root vegetables into a powerful, clear broth. The long cooking time develops intense flavors, while the healing ingredients of the chicken and vegetables make the soup particularly valuable.

Our Basic Ingredients

  • Soup chicken: For intense broth
  • Fresh soup vegetables: For aroma
  • Onion with skin: For color
  • Ginger: For healing effect
  • Spices: For perfect seasoning
Emmy's Classic Chicken Soup – Simple, Warming and Delicious Pin it
Emmy's Classic Chicken Soup – Simple, Warming and Delicious | magichouserecipes.com

The Path to Perfect Soup

Start the broth:
Cover chicken with cold water. Heat slowly and skim off foam.
Prepare vegetables:
Clean soup vegetables and roughly chop. Add to broth with spices.
Final preparation:
Remove meat from bones. Clarify broth and finish with fresh vegetables.

Storage

Freeze without additions. Keeps in refrigerator for three days. Skim fat when cold.

This healing soup is the best proof that traditional home remedies are timelessly effective.

Creative Variations

  • Experiment with different additions
  • Asian style with rice noodles and soy sauce
  • Mediterranean with tomatoes and basil
  • Hearty with root vegetables

Serving Suggestions

  • With fine soup noodles
  • With fresh flatbread
  • With cooked rice
  • With egg custard

Troubleshooting

  • Too little flavor: simmer longer
  • Too cloudy: skim more
  • Too salty: dilute with water
  • Too bland: enhance with root vegetables
Emmy's Classic Chicken Soup – Homemade and Comforting Pin it
Emmy's Classic Chicken Soup – Homemade and Comforting | magichouserecipes.com

Health Aspects

  • Rich in minerals
  • Strengthens the immune system
  • Supports during colds
  • Easy to digest

This traditional power broth is not only a delicious dish but also a proven home remedy. The long cooking time extracts valuable nutrients from chicken and vegetables, making the soup particularly valuable.

Frequently Asked Questions

→ Why use cold water?
So the protein dissolves slowly and the soup becomes clear. Hot water makes the protein coagulate too quickly.
→ How do I make the soup clear?
Regularly skim off the rising foam and strain the finished soup through a fine sieve.
→ Can I freeze the soup?
Yes, the clear broth with or without meat is very suitable for freezing. Add vegetables only after thawing.
→ Why use onion with skin?
The skin gives the soup a beautiful golden yellow color. The more onions, the more intense the coloring.
→ What can I do with the leftover meat?
Perfect for fricassee or chicken salad. Not all of it needs to go into the soup, as the meat is very plentiful.

Classic Chicken Soup

Classic chicken soup following a traditional recipe. With fresh soup vegetables and homemade broth just like grandma used to make.

Prep Time
30 Minutes
Cook Time
150 Minutes
Total Time
180 Minutes
By: Reham

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: German

Yield: 8 Servings

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

→ Core ingredients

01 1 whole soup chicken (about 2.2kg/4.8lbs, organic preferred)
02 1 bundle of soup vegetables (leek, celery, carrot, cauliflower)
03 1 parsley root (about 50g)
04 1 thumb-sized piece of fresh ginger
05 1 large onion, unpeeled and halved

→ Seasonings

06 1 bay leaf
07 1 tablespoon whole black peppercorns
08 1 tablespoon salt

→ Optional additions

09 Fresh vegetables (carrots, cauliflower florets, peas)
10 Small soup noodles or vermicelli
11 Fresh herbs (parsley or chives) for garnish

Instructions

Step 01

Pat the chicken dry with paper towels. Clean and roughly chop the soup vegetables. Slice the ginger into thin rounds (no need to peel if organic). Cut the unpeeled onion in half, which will add a beautiful golden color to your broth.

Step 02

Place the chicken and all vegetables in a large pot and cover with 5 liters of cold water (starting with cold water is crucial for extracting maximum flavor). Bring slowly to a gentle simmer over medium-low heat. Add the bay leaf, peppercorns, and salt. Let everything simmer gently for about 2 hours, occasionally skimming off any foam that rises to the surface.

Step 03

Carefully remove the chicken from the broth. When cool enough to handle, remove the skin and strip the tender meat from the bones. Tear or cut the meat into bite-sized pieces and set aside.

Step 04

Pour the broth through a fine-mesh strainer into another large pot or bowl, discarding the cooked vegetables and spices. For a clearer broth with less fat, refrigerate overnight and remove the solidified fat from the surface before reheating.

Step 05

When ready to serve, bring the clarified broth back to a simmer. If using fresh vegetables for serving, cook them briefly in the broth until just tender. Add cooked noodles if desired, then distribute chicken pieces among serving bowls. Ladle the hot broth over everything and garnish with freshly chopped herbs.

Notes

  1. Always start with cold water when making stock - this allows proteins to coagulate slowly, resulting in a clearer, more flavorful broth.
  2. This broth freezes beautifully in portions for up to 3 months, making it perfect for quick weeknight soups and recipes.

Tools You'll Need

  • Large stockpot (8-10 liter/quart capacity)
  • Fine-mesh strainer
  • Ladle for skimming and serving

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains celery
  • May contain gluten if served with regular soup noodles (use gluten-free noodles for a gluten-free option)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 18 g
  • Total Carbohydrate: 15 g
  • Protein: 32 g