Dairy Free Healing Chicken & Root Vegetable Soup
There is something deeply comforting about a pot of slow-simmered chicken soup, and this one earns its name with every spoonful. Bone-in chicken pieces are coaxed into a rich, golden broth with nothing more than cold water and a splash of apple cider vinegar — a simple trick that draws out collagen and depth without any dairy in sight. Hearty root vegetables like carrots, parsnips, and sweet potato join the pot alongside celery and fresh thyme and rosemary, building layers of warmth that feel genuinely nourishing. Because every ingredient here is whole and unprocessed, there is no need to scan labels for hidden butter, cream, or milk solids that sneak into so many store-bought soups and broths. The broth gets strained for clarity, the chicken is pulled from the bone and shredded back in, and the result is a bowl that is clean, satisfying, and full of real flavor. A handful of fresh parsley stirred in at the end brightens everything up beautifully. This is the kind of soup you make when someone needs taking care of — including yourself.
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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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