Emulsifier Free Healing Chicken & Root Vegetable Soup
There is something deeply satisfying about a pot of soup built entirely from whole, recognizable ingredients — no shortcuts, no additives, just real food doing its job. This broth starts with bone-in chicken simmered low and slow with a splash of apple cider vinegar, which helps draw out the natural gelatin and minerals from the bones for a rich, nourishing base. Carrots, parsnips, sweet potato, and celery go in after straining, so every vegetable cooks in that clean, golden broth until perfectly tender. Fresh thyme and rosemary do all the flavoring work here, meaning there is absolutely nothing hidden in the bowl — no stabilizers, no emulsifying agents, no ingredient you'd need to look up. For anyone navigating a strict emulsifier-free approach, packaged soups and broths are often a minefield of additives, which makes a from-scratch recipe like this genuinely invaluable. The shredded chicken folds back in at the end, making every spoonful hearty and protein-rich without any fuss. Finish with a handful of fresh parsley and you have a bowl that is as clean and comforting as cooking gets.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!