Oats Free Healing Chicken & Root Vegetable Soup
There is something deeply restorative about a pot of chicken and root vegetable soup simmering away on the stove, and this one earns every bit of its name. Bone-in chicken pieces are slow-simmered with apple cider vinegar to coax out a rich, clear broth before hearty carrots, parsnips, sweet potato, and celery are added for a bowl that feels genuinely nourishing. The whole thing is built from whole, recognizable ingredients — no grains, no fillers, nothing that sneaks in through a spice packet or a store-bought shortcut. For anyone navigating an oat sensitivity, that matters more than it might seem, since oats can hide in unexpected places like seasoning blends and packaged broths. Making your own broth from scratch here isn't just about flavor — it's about knowing exactly what's in the pot. Fresh thyme and rosemary do the heavy lifting on aromatics, and a handful of flat-leaf parsley at the end brightens the whole bowl beautifully. It's the kind of soup that tastes like it took all day, even if your hands-on time is minimal.
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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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