Chicken soup season is officially here – and with the right tools and a few smart tips,  you can turn any recipe into something that tastes so, so good. So whether you're shaking off a cold, prepping for the holidays, or just craving a cozy mug of comfort, we’ve got you covered.

The Absolute Essentials 

If you take away anything from this guide, let it be this:

1. Low and slow. Memorize this.

A gentle simmer is the way to go. Cranking up the heat too high can make your soup cloudy and give it an oily taste. A Dutch Oven or thick Stainless Steel pot is ideal here – both excel at holding the heat exactly where you want it and keeping that simmer steady for hours.

2. Salt last, not first.

As soup simmers, it reduces. (Typically? By about a third!!!) That means if you salt too early, the flavors will concentrate, and you’ll end up with a soup that’s too salty to fix. Always hold off until just before serving to adjust the seasonings. 

3. Skim early, skim often.

Fat from the bones and skin will rise to the surface as your soup simmers. Skimming it off keeps your broth clean. We use our Spoontula for this – it’s thin, tapered shape is perfect for cutting through that surface fat. 

Start With the Basics

You probably already have a favorite chicken soup recipe, or know how to Google one. But here’s the thing: most recipes are more or less the same, and it all just comes down to your flavor preferences and how much time you have.

The real secret is just nailing a few key steps:

1. Long and Slow.

(Remember?) A long slow simmer at about 180F is more important than anything else. It coaxes out flavor slowly and gradually, and prevents proteins and fats from emulsifying – which leads to an oily-tasting broth.

2. Your cookware matters.

Thin pots require a level of attention that none of us have (well, at least we don’t). Our Dutch Oven and 5-Ply pots hold steady heat and maintain that low simmer without constant monitoring. 

3. Evaporation is your new best friend.

Letting your stock reduce by about 30% really intensifies the flavor. Do pop into the kitchen from time to time to make sure none of the ingredients are poking out of the water. If they are, just top it off with a little more water.  

4. Rough chop.

This is not the time to bother with showing off your fancy knife skills, because you’ll strain everything at the end. Just get everything in the pot. 

5. Skim and keep on skimming.

Every 30 minutes or so, take your spoon – or better yet, our Spoontula –  to skim the fat off the surface. If you don't, your soup will taste greasy. 

6. Salt last, not first.

Hey, we all need reminders. 

Shortcuts from the Pros 

• Save your scraps.

Keep a freezer bag handy for onion skins, carrot peelings, tomato bits, mushroom stems – basically anything you’d normally toss. Anything veggie you like to eat will add a hint of that flavor to your stock. Just grab a handful of scraps and toss them directly in the cold water.

• Store-bought roast chicken.

Pick up one on your way home from work, hack up the carcass with a strong Chef Knife, shred the meat, and add all the bones, muscle, and even some skin right into the pot. 

• Bullion.

Even culinary school grads keep this on hand. A cube or spoonful lets you turn a three hour simmer into a 30 minute quickie. 

Tips to Make Your Dinner Guests Say “This is so good. What’s in it?” 

You know you want your guests to ask this question. Try these two tips: 

• Add a hit of umami.

A teaspoon of soy sauce, fish sauce, or mushroom powder will bring deep flavor and complexity without overpowering the stock.

• Roast.

Roasting, browning and charring your chicken and veggies before summering really adds extra flavor and more depth. Pre-heat a Misen Roasting Pan at 450°F, oil your bones, and cook until they’re a rich, deep brown. Your soup will be darker, but so much more flavorful.