Emulsifier Free Chicken Mushroom Soup
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Learn more →Ingredients
4 servings
- 1.5 lb bone-in, skin-on chicken thighs (about 4 thighs)
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 3 medium carrots, sliced into ¼-inch rounds
- 2 stalks celery, sliced
- 10 oz cremini mushrooms, sliced
- 1 tsp fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 6 cups chicken bone broth
- 1 tbsp apple cider vinegar
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Pat the chicken thighs dry with paper towels and season all over with 1 tsp salt. Heat the coconut oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden and releases easily from the pot.
- 2
Flip the thighs and sear the second side for 3 minutes, until lightly browned. Transfer the chicken to a plate and set aside — it will finish cooking in the broth.
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