A soul-warming Clear Chicken Soup that is seriously tasty! Simmered to perfection vegetables and tender chicken and served with a smattering of fresh herbs; this soup is lively, tangy, simple, and a big warm hug in a bowl.
So grab your favourite bowl, sprinkle on some fresh herbs, and get ready to slurp up every last spoonful!
Clear Chicken Soup in a white bowl on a plate with a small bowl of shredded green onions and limes in front of it.

Clear Chicken Soup

In the realm of comfort foods, few dishes rival the soothing warmth and nourishing goodness of a good clear chicken soup. Whether it’s a remedy for a cold, a comforting meal on a chilly day, or simply a hug for the soul, clear chicken soup holds a special place in many of our hearts.

At its essence, clear chicken soup is a simple yet flavoursome soup made from chicken, aromatic vegetables, and fragrant herbs. The key to its clarity lies in the gentle simmering of the ingredients, allowing the flavours to meld while keeping the broth clear and free of impurities.

What You Will Love about this Recipe


  • EASY – Incredibly comforting – there’s something so soothing about sipping on a warm bowl of homemade chicken soup, especially when made from scratch with whole food ingredients.
  • HEALTHY – nourishing and wholesome meal, packed with protein, vitamins, and minerals, making it both satisfying and good for you. I also love how versatile it is – you can customise it with your favourite herbs, spices, and vegetables to suit your taste preferences or use whatever ingredients you have on hand.
  • GLUTEN FREE & LOW CARB FRIENDLY – This clear chicken soup recipe is made from scratch and is low carb keto friendly and gluten free.
ingredients to make a clear soup with chicken and vegetables.

The Ingredients

  • Whole Chicken – Using a whole chicken adds richness and depth of flavour to the soup due to the bones and skin. If you prefer, you can use bone-in chicken thighs or drumsticks for convenience.
  • Garlic and Ginger – These aromatic ingredients add complexity and warmth to the soup. If you don’t have fresh garlic or ginger on hand, you can substitute with dried garlic powder and ground ginger.
  • Onion, Carrot, and Celery – Known as the classic mirepoix, these vegetables form the base of the soup and contribute sweetness and depth of flavour. Feel free to adjust the quantities or swap in other low-carb vegetables such as leeks, bell peppers, or cauliflower for added variety.
  • Bay Leaves and Black Peppercorns – These seasonings infuse the broth with subtle herbal notes and a hint of spice. If you don’t have bay leaves on hand, you can omit them or substitute with a pinch of dried thyme or rosemary. Similarly, you can use whole peppercorns or ground pepper to taste.
  • Salt Flakes – Salt enhances the overall flavour of the soup and helps to balance the other ingredients. Use kosher salt flakes or sea salt for a more nuanced flavor, but be sure to add only what you need. Avoid using table salt, as it may be too salty.
  • Lime Juice or Apple Cider Vinegar – Adding a splash of acidity from lime juice or apple cider vinegar brightens the soup and helps to balance the richness of the chicken. You can substitute with lemon juice if preferred, or omit the acidic element altogether if you prefer a more subtle soup.
  • Chicken Broth or Chicken Stock – Quality chicken broth or stock forms the foundation of the soup and provides depth and richness to the flavour. If you don’t have homemade broth on hand, you can use store-bought chicken broth or stock, or add water only. If using water you may need to season the soup more.

How to Make It

Step 1. Place all ingredients, except the parsley into a large pot and cover with 2 litres (8 cups) of water. Bring stock to a boil then reduce to a simmer for 90 minutes with the lid on.

Step 2. Remove the chicken from the broth and set aside to cool briefly before shredding the meat. The chicken broth can continue to simmer while you are doing this. Discard the skin from the chicken and shred the meat placing it into a bowl. To add more flavour to the broth add the bones back and simmer for another 1-3 hours.

Step 3. Strain the soup with a fine sieve or cheesecloth. Discard vegetables or use them in another dish.

TIP: – To make the soup extra clear, pass through the cheesecloth twice to remove the impurities. Make sure not to press the solids into the cloth as this will make it cloudy.

Step 4. Heat the broth until simmering and add the shredded chicken back to the soup. Season to taste. Serve garnished with fresh parsley.

A close up image of chicken soup with herbs on top.

Variations

While the basic recipe for clear chicken soup remains consistent, there are endless variations to suit different tastes and preferences. Here are a few ideas to customize your clear broth soup:

  1. Flavours – Experiment with different herbs and spices such as thyme, rosemary, or turmeric to add depth and complexity to the broth.
  2. Vegetables – Beyond the traditional carrots, celery, and onion, consider adding leeks, parsnips, or mushrooms for additional flavour and texture.
  3. Protein – While chicken is the classic choice, you can also use other proteins such as turkey, duck or beef broth recipe.

Ways to Cook Clear Chicken Soup

Clear chicken soup can be prepared using various cooking methods, each offering its own advantages in terms of flavour and convenience:

  1. Conventional Method: Simmer the ingredients in a large pot on the stovetop for a couple of hours to allow the flavours to develop fully.
  2. Instant Pot: Utilize the pressure-cooking capabilities of an Instant Pot for a quicker cooking time without compromising on flavour.
  3. Thermomix: Opt for the convenience of a Thermomix for hands-off cooking and easy cleanup, perfect for busy weeknights.

What to Serve with Clear Chicken Soup

Clear chicken soup pairs well with a variety of accompaniments to round out the meal and enhance the dining experience. Consider serving it with:

FAQs and Tips

Can I use boneless chicken for clear chicken soup?

Yes, you can certainly use boneless chicken for clear chicken soup. While using bone-in chicken adds depth of flavour to the broth, boneless chicken will still impart delicious taste and texture to the soup.

How long should I simmer the soup for optimal flavour?

It’s recommended to simmer the chicken clear soup for at least 90 minutes to allow the ingredients to fully infuse the broth with their flavors. However, you can simmer the soup for longer if desired, up to 3-4 hours, to extract even more depth and richness from the chicken bones. Just be sure to keep an eye on the liquid level and adjust as needed to prevent the soup from becoming too concentrated.

Can I make clear chicken soup in advance and freeze it?

Yes, clear chicken soup freezes very well and can be made in advance for convenient meal prep. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Be sure to leave some space at the top of the container to allow for expansion during freezing. When ready to enjoy, thaw the soup overnight in the refrigerator or reheat it gently on the stovetop until warmed through.

A cup of chicken soup topped with herbs.

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A bowl of Clear Chicken Soup close up on a handmade pottery plate.

Clear Chicken Soup

A soul-warming Clear Chicken Soup that is seriously tasty! Simmered to perfection vegetables and tender chicken and served with a smattering of fresh herbs; this soup is lively, tangy, simple, and a big warm hug in a bowl.
So grab your favourite bowl, sprinkle on some fresh herbs, and get ready to slurp up every last spoonful!
5 from 21 votes!
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Course: Soup
Cuisine: American
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Calories: 286kcal
Author: Megan Ellam
Servings: 6 serves
Tap or hover over number to scale ingredients
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Equipment

Ingredients 

  • 1.6 kg (3 ½ lb) whole chicken jointed
  • 3 garlic cloves roughly chopped
  • 2 tablespoons ginger 30g, roughly chopped
  • 1 onion 140g, coarsely chopped
  • 1 small carrot coarsely chopped
  • 3 stalks celery coarsely chopped
  • 2 fresh bay leaves
  • 2 tablespoons black peppercorns
  • 1 teaspoon salt flakes or to taste
  • 2 tablespoons lime juice or apple cider vinegar
  • 8 cups chicken broth or chicken stock 2 litres
  • 2 tablespoons flat-leaf parsley leaves coarsely chopped (loosely packed) to serve

Instructions

CONVENTIONAL METHOD

  • Place all ingredients, except the parsley into a large pot and cover with 2 litres (8 cups) of stock. Bring stock to a boil then reduce to a simmer for 90 minutes with the lid on.
  • Remove the chicken from the broth and set aside to cool briefly before shredding the meat. The broth can continue to simmer while you are doing this. Discard the skin from the chicken and shred the meat placing it into a bowl. To add more flavour to the broth add the bones back and simmer for another 1-3 hours. (See below for Instant Pot).
  • Strain soup with a fine sieve or cheesecloth. Discard vegetables or use them in another dish.
  • Heat the broth until simmering and add the chicken back to the soup. Season to taste. Serve garnished with fresh herbs.

THERMOMIX CLEAR CHICKEN SOUP

  • For TM method you will need to use split the chicken and broth into 2 halves and cook in two batches. Alternatively, use the sliding scale above for the servings and make half the recipe in one go.
  • Insert blade cover. Place all ingredients, except the parsley into mixer; you can only add stock to the MAX line; cook 80 minutes/90°C/reverse/stir.
  • Remove the chicken from the broth and set aside to cool briefly before shredding the meat.
  • Discard the skin from the chicken and shred the meat placing it into a separate bowl.
  • To add more flavour to the broth add the bones back to the mixer; cook 60 min/90°C/speed 1.
  • Strain soup with a fine sieve or cheesecloth. Discard vegetables or use them in another dish.
  • Add the chicken to the soup and stir to heat through. Season to taste. Serve garnished with fresh herbs.

Notes

Clear Chicken Soup
Storage Tips
– Store leftover clear chicken soup in an airtight container in the refrigerator for up to 3-4 days.
– Alternatively, you can freeze the soup in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Ingredient Tips and Substitutions
– Chicken: For the best flavour and texture, use a whole chicken jointed into pieces. However, you can also use chicken thighs or legs if preferred.
– Vegetables: Feel free to customise the vegetables to your preference or what you have on hand. Other options include leeks or peppers.
– Herbs: Fresh herbs like parsley add a vibrant flavour to the soup, but you can also use dried herbs if fresh are not available.
Alternative Cooking Tips
– For a richer flavour, roast the chicken pieces in the oven before adding them to the soup. This will add depth and complexity to the broth.
– If using a pressure cooker like the Instant Pot, follow the same instructions above but adjust the cooking time according to the manufacturer’s guidelines for cooking chicken soup. I would pressure cook 25 min/high pressure/ slow release for 15 minutes/then quick release. Alternatively, you can slow-cook the soup for 8-10 hours.
Things to Watch When Making
– Be careful not to cut the vegetables, too small. You do not want them dissolving into the broth.
– Skim off any foam or impurities that rise to the surface of the broth during cooking to ensure a clear and clean soup.
– Adjust the seasoning to taste at the end of cooking, as the flavours will concentrate as the soup simmers.
Chef’s Tips
– To achieve a clearer broth, avoid stirring the soup excessively while it’s simmering and be gentle when straining the soup.
– Garnish each bowl of soup with a sprinkle of fresh herbs just before serving.

Your Own Notes

Nutrition

Serving: 1serve | Calories: 286kcal | Carbohydrates: 3g | Protein: 24g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 96mg | Sodium: 479mg | Potassium: 292mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 296IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 1mg | Magnesium: 30mg | Net Carbs: 3g
Tried this recipe?Mention @meganellam or tag #madcreations!

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26 responses to “Easy Clear Chicken Soup”

  1. Lynda

    5 stars
    I absolutely love chicken soups and especially a clear chicken broth. The beautiful poached chicken meat that falls off the bones can be used in the soup and also in other meals as well. It’s great to keep a freezer stash and with winter coming and the cooler weather this soup is a winner for me . I loved using a whole chicken jointed into pieces. Such an inexpensive and nourishing bowl of beautiful chicken soup.

  2. Amy Liu Dong
  3. Amy Liu Dong
  4. Amy Liu Dong
  5. Annie

    5 stars
    Absolutely delicious. I have just finished making this, this morning. It was exactly what I needed. It is so cold here in Melbourne. So tasty, and the chicken melts in your mouth. Thanks megs.

5 from 21 votes (19 ratings without comment)

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