Shellfish Free Healing Chicken & Root Vegetable Soup
Few things are as deeply satisfying as a pot of slow-simmered chicken soup built entirely from scratch, and this one delivers on every level. Bone-in chicken pieces go into cold water with a splash of apple cider vinegar, which helps draw out rich gelatin and minerals from the bones as the broth gently develops over an hour and a half. Once the broth is strained and clear, sweet potato, carrots, parsnips, and celery go in — a lineup of root vegetables that turns soft and sweet without losing their character. Fresh thyme and rosemary do the heavy lifting on flavor, so there's no need for store-bought stock or seasoning packets that can sometimes carry hidden seafood-derived ingredients. Everything in this bowl is straightforward and whole, which makes it easy to serve with total confidence to anyone avoiding shellfish or ocean-based additives. The shredded chicken gets pulled from the bone and stirred back in at the end, making every spoonful hearty and satisfying. A handful of fresh parsley on top adds a bright finish that makes it look as good as it tastes.
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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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