Paleo Fresh Herb Chicken Soup

Total time1 hr 30 min

Prep time20 min

Cook time1 hr 10 min

This soup starts with a good hard sear on bone-in chicken thighs, building a deeply flavorful base before the meat gets simmered low and slow with carrots, parsnips, celery, and a whole head's worth of garlic. Fresh thyme, rosemary, and parsley sprigs steep right in the broth as it cooks, so every spoonful tastes bright and herby rather than flat or one-note. Once the chicken is fall-apart tender, it gets shredded straight back into the pot, giving you a rustic, whole-food bowl loaded with real vegetables and clean, restorative broth. A fresh scatter of chopped parsley right before serving keeps that herbal flavor front and center. It's the kind of simple, ingredient-forward cooking that fits naturally into a Paleo kitchen, no processed shortcuts required. Make a big batch on a Sunday and you've got lunches and dinners covered for days.

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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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