Citrus Free Healing Chicken & Root Vegetable Soup
Few soups feel as genuinely restorative as a slow-simmered chicken and root vegetable bowl built entirely from whole, unprocessed ingredients. The broth starts with bone-in chicken pieces and cold water, with a splash of apple cider vinegar to help draw out all that deep, collagen-rich goodness as it gently simmers with fresh thyme and rosemary. Carrots, parsnips, sweet potato, and celery go in after straining, turning the pot into something hearty and naturally sweet without any added sugars or flavor shortcuts. For anyone navigating a citrus-free diet, soups can be a quiet minefield — many recipes sneak in lemon juice or orange zest for brightness, but this one builds its flavor entirely through aromatics, root vegetables, and a long, patient simmer. The result is a bowl that tastes rich and layered without a drop of citrus anywhere in the pot. Shredded chicken gets stirred back in at the end, making every spoonful satisfying and protein-packed. A scatter of fresh parsley over the top is optional, but it adds a lovely pop of color and freshness right before serving.
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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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