Brazil Nut Free Healing Chicken & Root Vegetable Soup
There is something deeply restorative about a pot of chicken soup built from scratch, and this one earns every bit of its reputation. Bone-in chicken pieces simmer low and slow with apple cider vinegar, which helps draw rich gelatin and minerals from the bones into the broth — the result is a deeply savory, full-bodied base that store-bought stock simply cannot replicate. Once the broth is strained and clear, hearty carrots, parsnips, sweet potato, and celery go in and cook until perfectly tender, giving every spoonful real substance and natural sweetness. The fresh thyme and rosemary do quiet, fragrant work in the background without overpowering the clean, comforting flavor of the whole pot. Every single ingredient here is straightforward and whole, so there is no need to scrutinize labels or worry about hidden additives or cross-contact from mixed nut processing facilities. A scatter of fresh flat-leaf parsley at the end adds a bright, herby finish that makes the bowl feel a little more special. This is the kind of soup you make when someone needs taking care of — including yourself.
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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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