MSG Free Healing Chicken & Root Vegetable Soup
There is something deeply comforting about a pot of chicken and root vegetable soup simmering away on the stove, filling the kitchen with the earthy scent of fresh thyme and rosemary. This version builds its rich, golden broth entirely from scratch — bone-in chicken pieces, cold water, and a splash of apple cider vinegar are all it takes to coax out deep, natural flavor without a single additive or flavor enhancer in sight. That matters more than it might seem, because so many store-bought broths and soup bases quietly rely on glutamates to do the heavy lifting, making truly clean homemade versions like this one genuinely hard to find. Carrots, parsnips, sweet potato, and celery go in after the broth is strained, simmering until perfectly tender and soaking up every bit of that slow-cooked goodness. The chicken is pulled from the bone and shredded back into the pot, giving you hearty, satisfying bites in every spoonful. A handful of fresh flat-leaf parsley on top adds a bright, herby finish that ties the whole bowl together. It is the kind of soup that feels restorative whether you are under the weather or just craving something wholesome and real.
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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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