Gut Friendly Healing Chicken & Root Vegetable Soup
There is something deeply restorative about a pot of soup built from scratch, and this one earns that reputation with every slow-simmered step. Bone-in chicken pieces go into cold water with a splash of apple cider vinegar — a simple technique that draws out rich, nourishing gelatin from the bones as the broth develops over a long, gentle simmer. The result is a deeply savory, naturally golden broth that no carton from the store can replicate. Once the broth is strained and the vegetables go in, sweet potato, parsnips, carrots, and celery soften into tender, hearty bites that make the soup feel genuinely satisfying rather than just light. Fresh thyme and rosemary do the heavy lifting on flavor, so there are no hard-to-digest additives, thickeners, or processed ingredients to worry about. Shredded chicken gets stirred back in at the end, making every bowl protein-rich and filling without being heavy. A handful of fresh parsley on top adds a bright finish 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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