Eggless Healing Chicken & Root Vegetable Soup
There is something deeply restorative about a pot of chicken soup built from scratch, and this one earns its name. Bone-in chicken pieces are simmered low and slow with apple cider vinegar to coax every bit of richness out of the bones, producing a broth that is clear, golden, and genuinely nourishing. Carrots, parsnips, sweet potato, and celery go in after straining, so every vegetable cooks to just the right tenderness without turning to mush. Fresh thyme and rosemary do the heavy lifting on flavor, meaning there are no store-bought shortcuts or mystery additives to worry about — just whole, clean ingredients from start to finish. Because the recipe relies entirely on meat, vegetables, and herbs, it is naturally free of eggs without any substitutions or workarounds required. A handful of fresh parsley stirred in at the end brightens the whole bowl and makes it feel a little more special. This is the kind of soup you make when someone needs to feel better, or when you simply want something honest and warming on the table.
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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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