Rice Free Healing Chicken & Root Vegetable Soup
There is something deeply restorative about a pot of chicken soup built entirely from scratch, and this one earns its name. Bone-in chicken pieces simmer low and slow with apple cider vinegar to coax every bit of collagen and flavor from the bones, producing a rich, golden broth that no store-bought carton can replicate. Once the broth is strained and clear, sweet potato, parsnips, carrots, and celery go in — a lineup of root vegetables that makes every spoonful feel genuinely nourishing. Fresh thyme and rosemary do the heavy lifting on aromatics, so the flavor is layered and herby without any complicated prep. For anyone navigating a grain-free or rice-free approach to eating, this soup is a natural fit — every ingredient is a whole food, and there is nothing hidden to second-guess. The shredded chicken folds back into the broth at the end, making it hearty enough to stand on its own as a full meal. A handful of fresh parsley over the top before serving adds a bright, clean finish that ties the whole bowl together.
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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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