Pistachio 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 its name. Bone-in chicken pieces are slow-simmered with apple cider vinegar to coax out a rich, clear broth before sweet potato, carrots, parsnips, and celery join the party for a hearty, nourishing finish. Fresh thyme and rosemary do the heavy lifting on flavor, so every spoonful tastes like it took far more effort than it actually did. The broth gets strained for a clean, golden base, and the pulled chicken goes back in tender and perfectly seasoned — it's the kind of soup that genuinely makes you feel better just eating it. For anyone navigating tree nut allergies, this recipe is a safe and satisfying choice because every single ingredient is a whole, straightforward kitchen staple with no hidden surprises. A handful of fresh parsley on top adds a bright finish, though the soup is absolutely complete without it. Make a big batch, because the leftovers are just as good the next day.
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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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