Legume Free Healing Chicken & Root Vegetable Soup
Few things are as genuinely restorative as a pot of slow-simmered chicken soup built on a clean, from-scratch broth. Bone-in chicken pieces go into cold water with a splash of apple cider vinegar, which helps draw rich gelatin and minerals from the bones as everything slowly comes to life on the stove. The result is a deeply savory, golden broth that no carton from the store can quite replicate. Chunky carrots, parsnips, sweet potato, and celery go in after straining, giving the soup real body and a natural sweetness that makes every spoonful satisfying. For anyone navigating a legume-free approach, this recipe is refreshingly straightforward — there are no beans, lentils, peas, or legume-derived thickeners hiding anywhere in the ingredient list, just honest vegetables, herbs, and chicken. Fresh thyme and rosemary do all the heavy lifting in the flavor department, and a handful of flat-leaf parsley at the end brightens everything up beautifully. It's 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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