Gluten Free Fresh Herb Chicken Soup

Total time1 hr 30 min

Prep time20 min

Cook time1 hr 10 min

Bone-in chicken thighs simmer slowly with carrots, parsnips, celery, and a bundle of fresh thyme, rosemary, and parsley until the meat turns fall-apart tender and the broth deepens into something rich and golden. Searing the thighs first before they go back into the pot builds a real backbone of flavor, so every spoonful tastes like it took all day. Once shredded, the chicken goes right back into that fragrant broth, finished with a scatter of chopped parsley for brightness. Ladled over fluffy white rice, it turns into a complete, cozy bowl that's satisfying enough for a weeknight dinner or a slow Sunday lunch. This one's a natural fit for a gluten free table, built entirely from whole vegetables, herbs, and clean, simple broth. It's the kind of soup you'll want on repeat all winter 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
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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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