Hazelnut Free Healing Chicken & Root Vegetable Soup
Few things are as deeply satisfying as a pot of slow-simmered chicken soup built entirely from scratch, and this one earns its name. Bone-in chicken pieces go into cold water with a splash of apple cider vinegar, which helps draw out the rich, golden goodness from the bones as the broth slowly develops over a long, gentle simmer. Once the broth is strained and clear, sweet potato, carrots, parsnips, and celery go in, turning the pot into something that genuinely feels restorative. Fresh thyme and rosemary do the heavy lifting on flavor, so there's no need for packaged seasoning blends or broths that can hide unexpected allergens. Every single ingredient here is straightforward and whole, which makes it easy to cook with confidence if you're navigating tree nut sensitivities — no sauces, no spice mixes, nothing that typically sneaks in unwanted additions. The shredded chicken gets pulled from the bone and folded back into the broth right before serving, making each bowl hearty and protein-rich. A handful of fresh parsley on top is the finishing touch that makes it look as good as it tastes.
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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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