There is something deeply comforting about a pot of chicken and root vegetable soup simmering away on the stove, filling the kitchen with the scent of fresh thyme and rosemary. This version builds a rich, clear broth from bone-in chicken pieces and a splash of apple cider vinegar, which helps draw out all the good stuff from the bones during a long, gentle simmer. Carrots, parsnips, sweet potato, and celery go in after straining, so every spoonful is packed with tender, naturally sweet vegetables and shredded chicken that practically melts. The whole recipe is built from whole, unprocessed ingredients — no grains, no fillers, no hidden additives — making it a genuinely clean bowl of food that happens to be completely free of rye and any grain-based thickeners. For anyone navigating grain sensitivities, finding a hearty, satisfying soup that doesn't rely on barley, noodles, or bread on the side can feel like a challenge, but this one delivers serious depth and body without any of that. Fresh parsley on top adds a bright finish that makes it feel a little special even on a weeknight. It reheats beautifully, so make a big batch and thank yourself later.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
