Citric Acid Free Healing Chicken & Root Vegetable Soup
There is something deeply comforting about a pot of slow-simmered chicken soup built entirely from whole, recognizable ingredients — and this one delivers that comfort without a single hidden additive or citric acid-containing preservative to worry about. Many store-bought broths and canned soups sneak in citric acid as a preservative, which makes scratch cooking like this not just satisfying but genuinely necessary for anyone managing a sensitivity. The broth starts with bone-in chicken pieces and cold water, with a splash of apple cider vinegar to help draw out the rich gelatin and minerals from the bones during the long, gentle simmer. Once strained, that deeply savory liquid becomes the base for sweet potato, carrots, parsnips, and celery — root vegetables that turn silky and tender without losing their character. Fresh thyme and rosemary do all the seasoning heavy lifting alongside simple sea salt, so the flavor is clean and herbaceous rather than reliant on any processed flavor boosters. The shredded chicken gets folded back in at the end, making every bowl hearty and satisfying. A handful of fresh parsley on top adds a bright, grassy finish that pulls the whole thing together beautifully.
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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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