Cinnamon Free Healing Chicken & Root Vegetable Soup
Warm, deeply savory, and built entirely from whole, unprocessed ingredients, this bone-in chicken and root vegetable soup is the kind of bowl that genuinely earns the word "healing." The long, slow simmer draws rich collagen and flavor from the chicken, while apple cider vinegar helps coax every bit of goodness from the bones — no shortcuts, no spice blends, no hidden seasonings to second-guess. For anyone avoiding cinnamon, that last point matters more than it might seem: warming spice blends, bouillon cubes, and even some store-bought broths routinely sneak it in, making a from-scratch approach like this one a real relief. Here, the aromatics are simply fresh thyme and rosemary, so the flavor is herby and clean rather than sweet-spiced. Chunky carrots, parsnips, sweet potato, and celery round out the broth with natural sweetness and body, and the shredded chicken makes every spoonful genuinely satisfying. A handful of fresh parsley stirred in at the end keeps things bright. It's the kind of recipe you'll want to keep on rotation all season long.
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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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