Anti Inflammatory Fresh Herb Chicken Soup
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Learn more →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
- 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)
Can be omittedcooked white rice
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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