Dairy Free Fresh Herb Chicken Soup

Total time1 hr 30 min

Prep time20 min

Cook time1 hr 10 min

Checking the ingredient list, there's nothing here that runs afoul of a dairy free kitchen — no butter, cream, milk, or cheese anywhere in sight. This is a golden, deeply savory broth built the old-fashioned way: chicken thighs seared skin-side down until burnished, then simmered low and slow with carrots, parsnips, celery, and a bundle of fresh thyme, rosemary, and parsley. The long simmer pulls flavor straight from the bones, so the broth turns rich and silky on its own, no cream required. Shredded chicken goes back into the pot for a hearty, comforting bowl, finished with a scatter of fresh parsley and a scoop of rice on the side if you want something more filling. It's the kind of soup that tastes like it took all day, and it's a genuinely solid choice for a dairy free table.

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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)

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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