Nightshade Free Healing Chicken & Root Vegetable Soup
Warm, deeply savory, and built entirely from whole, unprocessed ingredients, this soup is the kind of bowl that genuinely earns the word "healing." Bone-in chicken simmers low and slow with apple cider vinegar to coax out a rich, collagen-packed broth that forms the backbone of everything here. Nightshade-free eating can feel limiting when it comes to soups — so many recipes lean on tomatoes, peppers, or paprika for depth — but this one proves you don't need any of that to build serious flavor. Fresh thyme and rosemary do the heavy lifting on aromatics, while carrots, parsnips, sweet potato, and celery bring natural sweetness and body to every spoonful. The technique of straining the broth before adding the vegetables keeps everything clean and clear, so the final result looks as good as it tastes. Shredded chicken gets stirred back in at the end, making each ladle hearty and satisfying without feeling heavy. A handful of fresh parsley on top adds a bright finish that ties the whole pot together beautifully.
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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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