I’m not big on New Year’s resolutions, but I do embrace the idea of Gentle January — a softer reset that’s less about fixing and more about slowing down. This year, that’s looked like cooking a little more deliberately, posting a little less, and developing a very real obsession with The Block Australia (I don’t even try to fight it anymore). It’s been over a month since I last posted here, so it’s fair to say I leaned all the way in.
This soup fits that mindset perfectly. It’s a two-step roasted chicken soup that isn’t rushed and isn’t meant to be: first you make a deeply flavoured roasted stock, then you use that stock to build the soup itself. The reward is flavour you can’t hurry — and a pot of soup that feels worth the wait.h the wait.
Here’s how I make it.
Why This Roasted Chicken Soup Is Built in Two Steps
This soup is built in layers, and the first one matters most. Instead of starting the soup straight on the stovetop, you begin by making a roasted chicken stock. Roasting the bones (and vegetables) before simmering caramelizes their natural sugars and deepens their savoury flavour, giving the stock a rich, golden colour and far more complexity than a raw stock ever could.
Once that stock is strained, it becomes the foundation for the soup itself. Fresh chicken and vegetables are simmered gently in the finished stock, allowing everything to stay clean, clear, and balanced. It’s a slower approach, but it’s intentional — each step has a purpose, and together they create a soup that tastes deeply comforting without feeling heavy.
Can I Shortcut This?
You can — but this is one of those recipes where the shortcut changes the outcome. Using a good-quality store-bought stock or skipping the roasting step will still give you a perfectly fine pot of soup, and there’s nothing wrong with that on a busy weeknight. But it won’t give you this soup.
The two-step process is what creates the depth, clarity, and golden colour that make this one special. Roasting the bones first builds flavour you can’t add later, and simmering the soup in a finished stock keeps everything clean and balanced instead of muddled. If you’re going to take the time to make chicken soup from scratch, this is the version that rewards the effort.
That said, the stock freezes beautifully — so when you do make it, consider making extra. Future-you will be very glad you did.
Keys to Success
- Roast until deeply golden. Don’t rush this step. Deep browning is what gives the stock its flavour and colour.
- Keep the simmer gentle. Once it boils, turn it down. A low simmer keeps the broth clear; boiling makes it cloudy.
- Strain, then start fresh. Straining the stock before making the soup isn’t extra — it’s what gives the final broth clarity and balance.
- Use fresh ingredients for the soup stage. Fresh chicken and vegetables simmered in finished stock stay bright instead of tasting overcooked.
- Don’t skip the parsnips. They might feel optional, but this is how my mom made her soup. Parsnips add a subtle sweetness that balances the savoury broth beautifully.
- Make it ahead and chill overnight. Chilling makes it easy to lift off the layer of chicken fat from the top. Don’t discard it — that fat is pure flavour.
- Save the fat. It’s the key to the best matzoh balls ever — and it deserves its own post (coming soon).
- Season at the end. The stock concentrates as it cooks, so wait until the soup is finished before adjusting salt and pepper.
- Let time do the work. This soup rewards patience more than effort.
Roasted Chicken Soup with Perfect Matzoh Balls
Ingredients
- 12 cups roasted chicken stock, (recipe below)
- 1 4 pound chicken, cut into 8 pieces
- 4 pounds chicken bones , (backs, feet, ribs, wings, necks)
- 2 medium onions , peeled and quartered
- 2 large parsnips , peeled and cut into 2-inch lengths
- 4 large carrots , peeled and cut into 2-inch lengths
- 2 stalks celery, , (with leaves), cut into 2-inch lengths
- 2 stems parsley , (not the leaves)
- 10 whole black peppercorns
- 2 dried bay leaves
- 1 Tablespoon Diamond Crystal Kosher salt, or 1/2 tablespoon Mortons Kosher salt
- cooked Matzoh balls, (recipe coming soon)
- fresh dill or parsley for garnish
Instructions
- Start the soup base. Pour the roasted chicken stock into a large stockpot. Add the chicken bones and the cut-up chicken. Bring to a boil.
- Skim. Reduce heat to low. Using a slotted spoon, skim off any foam that rises to the surface.
- Add aromatics. Add onions, parsnips carrots, celery, parsley stems, peppercorns, bay leaves and salt. Partially cover the pot, leaving the lid slightly ajar so steam can escape.
- Simmer. Simmer gently for 2 hours.
- Strain. Strain the soup through a cheesecloth-lined strainer into a clean pot. Reserve the cooked carrots to serve in the finished soup.
- Shred the chicken. When the chicken is cool enough to handle, remove the skin and bones from the breasts and thighs and shred the meat into bite-sized pieces. Discard the bones, skin, and remaining vegetables.
- Chill overnight. Refrigerate the reserved carrots and shredded chicken in a covered container. Let the strained soup cool slightly, then cover and refrigerate overnight.
- Remove the fat. The next day, lift off the hardened fat from the top. Save it for the matzoh balls.
- Finish and serve. Bring the soup to a boil, then reduce to a gentle simmer. Add the reserved carrots and chicken, plus cooked matzoh balls, and simmer for about 5 minutes to warm through. Season with additional salt and pepper to taste. Garnish with fresh parsley and/or dill.
Roasted Chicken Stock
Ingredients
- 4 pounds raw chicken bones , (backs, feet, ribs, wings, necks), rinsed and patted dry
- 2 Tablespoons vegetable oil , divided
- 2 large onions , quartered, no need to peel, the skin adds great colour to the stock
- 2 large carrots , washed well, cut into 2 inch lengths, no need to peel
- 2 stalks celery , cut into 2 inch lengths
- 1 large leek , halved lengthwise, washed and cut into 2 inch lengths
- 3 sprigs fresh thyme
- 10 whole black peppercorns
- 3 dried bay leaves
- 16 cups cold water
Instructions
- Preheat oven to 425°F.
- Roast the bones. Add 1 Tablespoon oil to a large roasting pan. Add bones and roast on the lower rack until deep golden brown, about 40–45 minutes, stirring occasionally for even browning.
- Roast the vegetables. While the bones roast, toss onions, carrots, celery, and leek with the remaining 1 Tbsp oil on a large baking sheet. Roast until browned, about 30 minutes.
- Simmer the stock. Transfer the roasted bones to an 8-quart stockpot. Add the cold water and bring to a boil. As soon as it boils, reduce heat to low and skim off any scum that rises to the top. Add roasted vegetables, thyme, peppercorns, and bay leaves.
- Keep it gentle. Simmer uncovered for 2 hours. The liquid should barely bubble—if it boils (or if you stir), the stock can turn cloudy.
- Strain and chill. Strain through a cheesecloth-lined strainer and discard vegetables and bones. Refrigerate and remove the fat from the top. Use immediately or freeze in small containers for later.
This is the kind of soup you make when you want to slow down and cook with intention. None of the steps are difficult, but each one has a purpose, and together they build a broth that’s clear, golden, and deeply comforting. Make it over a weekend, let it rest, and enjoy the process as much as the result. Once you’ve done it this way, you’ll understand why this is the chicken soup I always come back to.
