Cashew Free Healing Chicken & Root Vegetable Soup
There is something deeply comforting about a pot of chicken and root vegetable soup simmering away on the stove, filling the kitchen with the scent of rosemary, thyme, and slow-cooked broth. This recipe builds its rich, golden base the old-fashioned way — bone-in chicken pieces simmered low and slow with a splash of apple cider vinegar to coax every bit of goodness out of the bones. Once the broth is strained and clear, hearty carrots, parsnips, sweet potato, and celery go in to cook until perfectly tender, soaking up all that savory depth. The shredded chicken gets folded back in at the end, making every bowl satisfyingly full and nourishing. For anyone navigating tree nut allergies, this soup is a genuinely safe and wholesome choice — every ingredient is straightforward, whole-food, and completely free of the hidden nut-based additions that can sneak into store-bought soups or restaurant versions. Finish with a handful of fresh flat-leaf parsley for a little brightness, and you have a bowl that feels like it was made with real intention. It reheats beautifully, making it just as good the next day as it is fresh off the stove.
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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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