Walnut Free Healing Chicken & Root Vegetable Soup
Few things are as genuinely restorative as a pot of slow-simmered chicken soup built on a clean, golden broth. This version starts with bone-in chicken pieces and a splash of apple cider vinegar, which helps draw rich collagen and flavor from the bones over a long, gentle simmer. Once the broth is strained and clear, hearty root vegetables — carrots, parsnips, sweet potato, and celery — go in and cook until perfectly tender, giving every bowl a naturally sweet, earthy depth. The shredded chicken gets folded back in at the end, making it satisfying and substantial without feeling heavy. Every single ingredient here is straightforward and whole, so there's no need to scan labels or worry about hidden nut additions sneaking into your bowl. A handful of fresh parsley on top adds a bright finish that makes it feel just a little bit special. This is the kind of soup you'll want to keep on rotation all season long.
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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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