Gluten Free Healing Chicken & Root Vegetable Soup
There is something deeply restorative about a pot of chicken soup built from scratch, and this one earns every bit of its name. Bone-in chicken pieces are simmered low and slow with apple cider vinegar to coax out a rich, naturally clear broth — no shortcuts, no packets, no hidden additives to second-guess. Once the broth is strained and the vegetables go in, sweet potato, parsnips, carrots, and celery transform the pot into something hearty and genuinely nourishing. Every single ingredient here is whole and unprocessed, which means there is nothing lurking in the label to worry about — this is as clean as a soup gets. The shredded chicken gets folded back in at the end, making each bowl substantial enough to be a full meal. Fresh parsley on top adds a little brightness 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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