Soy Free Healing Chicken & Root Vegetable Soup
There is something deeply restorative about a pot of soup built entirely from scratch, and this one earns its name. Bone-in chicken simmers low and slow with apple cider vinegar to coax out a rich, naturally golden broth — no store-bought stock, no flavor packets, no hidden additives to second-guess. Once the broth is strained and clear, hearty chunks of carrot, parsnip, sweet potato, and celery go in, turning the pot into something that smells like it has been cooking all day (because it has). The root vegetables bring a gentle sweetness and real body to every spoonful, while fresh thyme and rosemary keep things fragrant without overpowering the clean, savory base. Shredded chicken gets stirred back in at the end, making each bowl genuinely satisfying rather than just brothy. Because every ingredient here is whole and unprocessed, there is nothing to scan a label for — just real food doing exactly what it is supposed to do. A handful of fresh parsley on top is optional, but it adds a bright finish that makes the whole bowl feel a little more special.
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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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