Stop Boiling Chicken Soup Like This—For Rich Broth & Tender Chicken | Japanese Chef

Japanese Chicken Soup with Rich Broth and Tender Chicken

Ingredients

• 400–500 g bone-in, skin-on chicken thighs
• 700 ml water, plus more to replace evaporation and adjust the finished broth
• ½ onion
• 2 garlic cloves
• ⅔ carrot, divided: ⅓ for the broth and ⅓ for serving
• 1 stalk celery, divided: ½ leafy end for the broth and ½ stem end for serving
• About 1 g thyme
• 1 bay leaf
• A small amount of salt
• Black pepper, to taste
• Dried parsley, for finishing

Equipment and Preparation

Use a pot, paper towels, a strainer, and a thermometer. Pat the chicken dry with a paper towel before cooking. Lining the strainer with a paper towel helps catch fine particles when straining the broth.

Method

1. Brown the chicken: Heat the pot over medium heat. Place the chicken skin-side down without adding oil, and cook until the skin is browned and its fat has rendered. Flip and lightly brown the other side; deep browning isn’t necessary. Remove the chicken.
2. Build the flavor base: Lower the heat and slowly sauté the onion in the chicken fat until softened. Add the garlic and sauté briefly until fragrant. Add a little water and scrape up the browned bits from the pot. Stir in ⅓ carrot and the leafy half of the celery; cook briefly. Add the thyme and bay leaf.
3. Simmer gently: Return the chicken to the pot and add 700 ml water. Bring it slowly to a boil over medium heat, then lower the heat so small bubbles rise gently. Simmer for about 25–30 minutes, skimming foam from the surface as it appears. Leave some chicken fat in the broth for aroma and richness, and avoid a vigorous boil.
4. Remove the chicken: Check the thickest part of the chicken with a thermometer, without touching the bone. When it reaches about 176–185°F (80–85°C), turn off the heat and remove the chicken. Let it cool slightly, then separate the meat from the bones and set the meat aside. Return the bones to the pot.
5. Continue the broth: Replace evaporated water as needed. Simmer the bones with the original vegetables and herbs over low heat for another 30–40 minutes, adding small amounts of water if the liquid reduces too much.
6. Strain and cook fresh vegetables: Strain out the bones, original vegetables, and herbs. Return the broth to the pot and add fresh water as needed to bring it to about 500–550 ml. Add the remaining ⅓ carrot. Heat until small bubbles appear, then lower the heat and cook the carrot for 4–5 minutes. Add the stem end of the celery and cook for another 3–5 minutes, until the vegetables are cooked but still have some texture.
7. Season and finish: Add a small amount of salt and black pepper, adjusting to taste. Turn off the heat and return the reserved chicken to the pot. Warm it through with the residual heat rather than simmering it again. Finish with dried parsley and black pepper.

Tips and Serving

• Bone-in, skin-on thighs add more richness and body than boneless chicken, though boneless chicken can also be used.
• Cooking the chicken, bones, and serving vegetables for different lengths of time helps keep the meat tender and the vegetables’ color and texture.
• Serve freshly made. The soup can also be served with noodles.

Presenter/channel: SAMUKICHI — Japan food studio. No external source is cited in the subtitles.