Seed Oil Free Healing Chicken & Root Vegetable Soup
There is something deeply restorative about a pot of chicken and root vegetable soup made entirely from scratch, and this one earns that reputation. Bone-in chicken pieces are simmered low and slow with apple cider vinegar to draw out every bit of collagen and flavor from the bones, producing a rich, golden broth that no store-bought carton can replicate. Carrots, parsnips, sweet potato, and celery go in after straining, so every vegetable cooks in that clean, nourishing liquid rather than a diluted base. Fresh thyme and rosemary do all the aromatic heavy lifting here — no powders, no shortcuts, just real herbs. For anyone avoiding industrially processed cooking oils, this recipe is a natural fit because there is simply nothing in it that requires them. Every ingredient is whole and recognizable, from the chicken to the root vegetables to the finishing scatter of flat-leaf parsley. The result is a bowl that tastes genuinely clean — warming without being heavy, savory without any of the lingering greasiness that seed oils can leave behind. It reheats beautifully and freezes well, making it a smart batch-cook option for the week ahead.
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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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