By Akshara
February 10, 2026
This chicken soup is cooked slowly and patiently, allowing flavour and nourishment to build over time. Simmering chicken on the bone releases collagen and minerals into the broth, giving the soup body without heaviness. Vegetables soften into the liquid rather than standing out sharply, making the soup gentle on digestion. It is the sort of meal people reach for when they want warmth, hydration, and something that feels restorative rather than filling for the sake of it.
700 g chicken with bones (thighs or drumsticks) 1 tbsp oil or butter 1 onion, roughly chopped 2 cloves garlic, crushed 1 inch ginger, sliced 1 carrot, sliced 1 celery stalk, sliced 6 cups water 1 tsp salt, adjust to taste ½ tsp freshly ground black pepper Fresh coriander or parsley
Heat oil or butter in a heavy pot and sauté onion until soft.
Add garlic and ginger, followed by chicken pieces, and cook briefly to seal.
Add vegetables, water, salt, and pepper and bring to a boil.
Lower heat and simmer uncovered for 40–45 minutes, skimming if needed
Adjust seasoning, garnish with herbs, and serve hot.