Whole 30 Fresh Herb Chicken Soup

Total time1 hr 30 min

Prep time20 min

Cook time1 hr 10 min

This soup starts with bone-in chicken thighs seared skin-side down until deeply golden, then simmered low and slow with carrots, parsnips, celery, and a whole quartered onion until the broth turns rich and deeply flavored. Fresh thyme, rosemary, and parsley sprigs steep right in the pot, infusing every spoonful with that bright, herbaceous backbone, while smashed garlic rounds out the base. Once the chicken is fall-apart tender, it gets shredded straight into the broth along with the softened vegetables, so every bowl is loaded with real, whole ingredients and nothing filler-like. A final scatter of chopped parsley finishes it off with a fresh, peppery lift. It's a comforting, restorative bowl that works great as a Whole30 staple, whether you're meal-prepping for the week or just need something warm and simple on a weeknight.

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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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