Anti Inflammatory Healing Chicken & Root Vegetable Soup
Few things are as deeply nourishing as a slow-simmered pot of chicken and root vegetables, and this one earns its name. Bone-in chicken pieces build a rich, collagen-forward broth over a long, gentle simmer, while a splash of apple cider vinegar helps draw out every bit of goodness from the bones. Fresh thyme and rosemary steep right into the liquid, layering in herbal warmth without any processed additives or inflammatory shortcuts. Carrots, parsnips, sweet potato, and celery join the strained broth for the second stage of cooking, turning tender and sweet as they soak up all that savory depth. The result is a bowl that feels restorative from the first spoonful — clean, whole-food ingredients doing exactly what they're supposed to do. A handful of fresh flat-leaf parsley on top adds a bright, grassy finish that ties everything together beautifully. Whether you're cooking through a flare-up or just trying to eat with more intention, this is the kind of recipe worth keeping on regular rotation.
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Learn more →Ingredients
4 servings
For the broth
- 2 lbs bone-in, skin-on chicken pieces (thighs and/or drumsticks), fresh or freshly thawed
- 8 cups cold water
- 1 tbsp apple cider vinegar
For the soup
- 3 medium carrots, peeled and cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 1 medium sweet potato (about 8 oz), peeled and cut into ¾-inch cubes
- 3 stalks celery, sliced ½-inch thick
- 4 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 1 tsp fine sea salt, plus more to taste
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Place the chicken pieces in a large 6–8 qt stockpot and cover with 8 cups of cold water. Add the apple cider vinegar. Bring to a boil over medium-high heat, then immediately reduce the heat to a gentle simmer. Skim off any gray foam that rises to the surface during the first 10 minutes.
- 2
Once the broth is clear and the foam has been skimmed, add the thyme sprigs and rosemary sprigs. Partially cover the pot and simmer gently for 1 hour 30 minutes — do not exceed 2 hours 30 minutes total simmer time.
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