High Fructose Corn Syrup Free Healing Chicken & Root Vegetable Soup
There is something deeply comforting about a pot of slow-simmered chicken soup built entirely from whole, recognizable ingredients — no shortcuts, no mystery additives, just real food doing what it does best. So many store-bought broths and canned soups quietly sneak in sweeteners like high fructose corn syrup or corn syrup solids, which makes homemade the only truly reliable option for anyone keeping a close eye on their labels. Here, bone-in chicken pieces are simmered low and slow with apple cider vinegar to coax out a rich, naturally golden broth that needs absolutely nothing artificial to taste incredible. Carrots, parsnips, sweet potato, and celery go in next, turning tender and subtly sweet on their own terms, while fresh thyme and rosemary do the heavy lifting on flavor. The shredded chicken gets folded back in at the end, making every bowl hearty and satisfying in the most wholesome way possible. A handful of fresh parsley on top adds a bright finish that makes it feel just a little bit special, even on a weeknight. This is the kind of soup that earns a permanent spot in your rotation.
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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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