Rye Free Garlic Chicken Soup

Total time1 hr 15 min

Prep time20 min

Cook time55 min

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Ingredients

4 servings

For the soup

2 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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1 medium yellow onion, diced
10 cloves garlic, minced
1 tbsp fresh ginger, peeled and grated
½ tsp ground turmeric
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced
1 medium sweet potato, peeled and cut into ¾-inch cubes
1 ½ lb bone-in, skin-on chicken thighs
6 cups chicken bone broth
1 tsp salt, plus more to taste
4 sprigs fresh thyme
2 sprigs fresh rosemary
1 tbsp apple cider vinegar

For serving

¼ cup fresh parsley, roughly chopped
2 scallions, thinly sliced (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.

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