Chicken Clear Soup Recipe
Chicken stock, vinegar, and peppercorn
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Ingredients
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Soup base
Finishing & seasoning
Method
Soup base
- 1
Prepare the chicken and vegetables
Rinse the chicken or chicken parts under cold water. Peel the onion and cut in half (no need to chop). Roughly cut the carrot and celery into large pieces. Smash the garlic cloves with the flat of a knife; no need to peel fully.
- 2
Start the stock
Place the chicken in a large stockpot and add 3 L of cold water so the chicken is fully submerged. Bring to a gentle simmer over medium heat. As the water heats, skim off any foam or scum that rises to the surface using a ladle or fine mesh skimmer to keep the stock clear.
- 3
Add aromatics and simmer
Once the water reaches a gentle simmer (not a rolling boil), add the halved onion, carrot, celery, smashed garlic, whole black peppercorns, bay leaf, and 2 tsp salt. Reduce heat to maintain a low simmer. Cover partially and cook gently for 1 hour 15 minutes to 1 hour 30 minutes for a whole chicken (45–60 minutes for parts). Avoid rapid boiling to keep the broth clear.
- 4
Remove chicken and strain
Carefully remove the chicken to a platter. When cool enough to handle, separate meat from bones. Return the bones to the pot and simmer another 20–30 minutes to extract additional flavor for a clearer, richer stock (optional). Meanwhile, strain the stock through a fine-mesh sieve or cheesecloth into a clean pot or bowl to remove solids and peppercorns. Discard solids. If you return bones and simmered further, strain again.
- 5
Clarify (optional for extra clear broth)
For a very clear consommé-style broth: whisk one egg white with a tablespoon of cold water and stir into the hot (but not boiling) strained broth. Bring to a bare simmer; the coagulated egg white will attract remaining fine particles. Simmer gently 5–8 minutes, then strain through a fine mesh lined with cheesecloth. This step is optional.
Finishing & serving
- 6
Adjust seasoning and add vinegar
Return the clarified or strained broth to a clean pot and warm gently. Taste and adjust salt if needed. Add 2 tablespoons of vinegar (malt or rice vinegar) and 1 tsp ground white pepper (or to taste). Stir and taste again — the vinegar should add brightness without making the soup sour. Add more vinegar a teaspoon at a time if you want more tang.
- 7
Add chicken meat and garnish
Shred or slice the reserved cooked chicken meat and add the desired amount to the warm broth to heat through (1–2 minutes). Ladle the clear soup into bowls and garnish with thinly sliced green onion and cilantro leaves if using. Serve with lemon or lime wedges on the side for individual squeezing.
- 8
Storage
Cool any leftover broth quickly and refrigerate in a sealed container for up to 3 days or freeze for up to 3 months. Reheat gently; add vinegar and pepper again to taste after reheating if needed.