Clear Soup Recipe

Prepare ingredients

Rinse the chicken (or bones) and vegetables briefly under cold water. Trim excess fat from the chicken pieces. Leave onion skin on if you want a touch of golden color; otherwise peel and halve.

Combine and cold-start

Place the chicken (or bones), onion, carrot, celery, garlic, ginger (if using), bay leaf, and peppercorns in a large stockpot. Pour in 8 cups cold water so the ingredients are fully submerged.

Bring to a gentle simmer

Set the pot over medium-high heat and slowly bring to just under a boil. As the water warms, foam and scum will rise to the surface. Reduce heat to low so the liquid stays at a very gentle simmer (small bubbles occasionally breaking the surface).

Skim and simmer

Using a fine mesh skimmer or spoon, skim off any foam or impurities from the surface every 5–10 minutes for the first 30 minutes. Continue to gently simmer, partially covered, for 45–60 minutes if using chicken pieces, or 2–3 hours if using bones for deeper flavor.

Season and strain

Add 1 1/2 teaspoons kosher salt in the last 10 minutes of simmering. Remove the pot from heat. Carefully strain the broth through a fine-mesh sieve lined with cheesecloth (or a chinoise) into a clean bowl or pot to remove solids. Press gently on solids to extract liquid, then discard solids.

Degrease

For a very clear broth, chill the strained broth (covered) in the refrigerator until the fat congeals on top (about 1–2 hours). Skim off the hardened fat with a spoon. Alternatively, ladle off fat while the broth is warm using an ice-filled spoon or fat separator.

Clarify with egg whites (optional)

If you want an extra-clear consommé, whisk 2 room-temperature egg whites with 1 cup cold water until slightly foamy. Bring the chilled, degreased broth to a gentle simmer in a clean pot. Slowly pour in the egg-white mixture while stirring briefly. Stop stirring — as the mixture warms the egg whites will coagulate and form a raft that traps fine particles. Maintain a low simmer for 10–15 minutes without disturbing.

Strain clarified broth

Carefully ladle the broth through a fine mesh sieve lined with cheesecloth to catch the raft. The liquid that passes through will be very clear. Taste and adjust seasoning.

Finish and season

Warm the final broth gently. Stir in soy sauce or fish sauce 1 teaspoon at a time, tasting to reach desired umami and salt level. Reheat any optional vegetables, tofu, or mushrooms briefly in the warm broth just until tender (1–3 minutes).

Serve

Ladle the clear soup into bowls, garnish with thinly sliced scallions and cilantro leaves. Serve immediately while hot.

If using baby bok choy, napa cabbage, mushrooms, or tofu, add them to the hot broth after seasoning. Cook for 1–3 minutes: mushrooms and bok choy until just tender, tofu until warmed through. Do not overcook to keep a clean, clear appearance.