AIP Friendly Fresh Herb Chicken Soup

Total time1 hr 30 min

Prep time20 min

Cook time1 hr 10 min

This soup builds its flavor the old-fashioned way, starting with chicken thighs seared skin-side down until deeply golden, then simmered low and slow with carrots, parsnips, celery, and a whole head's worth of smashed garlic. Fresh thyme, rosemary, and parsley sprigs steep right in the broth as it cooks, infusing every spoonful with a bright, herby backbone before they're pulled out and discarded. Once the chicken is fall-apart tender, it gets shredded straight back into the pot, so you end up with big, hearty pieces of meat in every bowl rather than a thin broth. A final scatter of chopped parsley on top adds a fresh, peppery finish that cuts through the richness of the broth. It's a nourishing, restorative bowl of soup that leans entirely on real vegetables, herbs, and slow-cooked chicken for flavor, making it a genuinely solid choice for an AIP-friendly table. Simple, warming, and satisfying enough to make on repeat all season long.

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Ingredients

4 servings

2 lbs bone-in, skin-on chicken thighs (about 4 thighs), fresh — not previously frozen and thawed more than 24 hours ago
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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8 cups water
1 tsp fine sea salt, plus more to taste
3 medium carrots, peeled and cut into ½-inch rounds
2 medium parsnips, peeled and cut into ½-inch rounds
2 medium stalks celery, sliced ¼-inch thick
1 medium yellow onion, quartered
4 cloves garlic, smashed
4 sprigs fresh thyme
4 sprigs fresh flat-leaf parsley, plus 2 tbsp chopped for serving
2 sprigs fresh rosemary
1 tbsp olive oil

For serving

2 tbsp chopped fresh flat-leaf parsley, for serving
2 cups cooked white rice, for serving (optional)
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Instructions

1
Pat the chicken thighs dry with paper towels. Heat the olive oil in a large 6-quart pot over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 4–5 minutes, until the skin is golden and releases easily from the pot.
2
Flip the chicken and sear the second side for 2 minutes. Transfer the chicken to a plate and set aside. Pour off all but about 1 tablespoon of fat from the pot.

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