Anti Inflammatory Fresh Herb Chicken Soup

Total time1 hr 30 min

Prep time20 min

Cook time1 hr 10 min

Anti Inflammatory Fresh Herb Chicken Soup

This soup is pure comfort in a bowl — golden-seared chicken thighs simmered slowly with carrots, parsnips, celery, and a bundle of fresh thyme, rosemary, and parsley until the broth turns deeply savory and the meat falls apart at the touch of a fork. The long, gentle simmer pulls flavor straight from the bones, so there's no need for shortcuts or bouillon cubes to build that rich, restorative base. Once shredded and returned to the pot, the chicken soaks up all that herby broth, and a scattering of fresh parsley on top keeps everything tasting bright and clean. Ladle it over a bit of white rice for a heartier bowl, or enjoy it on its own for something lighter. It's the kind of slow-simmered, vegetable-packed soup that fits naturally into an anti-inflammatory way of eating, and it makes fantastic leftovers as the flavors continue to deepen overnight.

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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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