Mustard Free Healing Chicken & Root Vegetable Soup
Few things are as deeply comforting as a pot of slow-simmered chicken soup built entirely from scratch, and this one delivers that soul-warming quality in every spoonful. Bone-in chicken pieces are simmered low and slow with apple cider vinegar to coax out a rich, naturally golden broth, then strained clean before the real magic happens. Chunky carrots, parsnips, sweet potato, and celery go in next, turning tender and sweet as they absorb all that savory depth. Fresh thyme and rosemary do the heavy lifting on flavor, so there's no need for spice blends or condiments that so often sneak in hidden mustard — every ingredient here is straightforward and easy to verify. Shredded chicken gets stirred back in at the end, making each bowl hearty and satisfying rather than brothy and thin. It's the kind of recipe that works beautifully for anyone navigating a mustard sensitivity, since the ingredient list is clean, whole-food, and completely free of the sauces, powders, or dressings where mustard tends to hide. Finish with a handful of fresh parsley and serve it steaming hot — this is comfort food that genuinely earns the word healing.
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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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