Barley Free Healing Chicken & Root Vegetable Soup
There is something deeply restorative about a pot of chicken soup built entirely from scratch, and this one earns every bit of its reputation. Bone-in chicken pieces are simmered low and slow with apple cider vinegar, which helps draw rich gelatin and flavor from the bones into a beautifully clear, nourishing broth. Carrots, parsnips, sweet potato, and celery go in after straining, so every vegetable stays vibrant and perfectly tender rather than turning to mush. Fresh thyme and rosemary do the heavy lifting on aromatics, giving the finished bowl a fragrant, herbaceous depth that feels anything but plain. For anyone navigating grain sensitivities, this soup is naturally free of barley and any other grain — there are no fillers, thickeners, or starchy add-ins hiding in the pot. Everything here is whole, recognizable, and straightforward, which makes it a reliable choice when you need comfort food you can actually trust. A handful of fresh parsley stirred in at the end brightens the whole thing just before serving. Make a big batch and freeze portions within two hours for effortless meals throughout the week.
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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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