Breastfeeding Friendly Healing Chicken & Root Vegetable Soup
Warm, deeply savory, and built from the kind of wholesome ingredients that genuinely nourish, this bone-in chicken and root vegetable soup is the sort of meal that feels like a hug in a bowl. The long, gentle simmer draws rich collagen and minerals from the chicken bones — a process made even more effective with a splash of apple cider vinegar in the pot — resulting in a broth that's naturally full-bodied without any additives or shortcuts. Carrots, parsnips, sweet potato, and celery bring natural sweetness and a satisfying range of textures, while fresh thyme and rosemary keep the flavor bright and aromatic rather than heavy. For anyone navigating the extra nutritional demands of breastfeeding, this kind of whole-food, protein-rich meal is exactly what the body is asking for — real ingredients, no fillers, nothing to second-guess on a label. The shredded chicken gets pulled right from the bones and stirred back into the broth, so every ladle is hearty and substantial. A handful of fresh parsley on top adds a little color and a clean, herby finish that makes the whole bowl feel just a bit more special.
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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)
Can be omittedflat-leaf parsley
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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