Yeast Free Healing Chicken & Root Vegetable Soup
Few things are as deeply comforting as a pot of slow-simmered chicken soup built entirely from whole, recognizable ingredients. This version starts with bone-in chicken pieces and cold water, drawing out a rich, naturally golden broth that needs nothing artificial to taste incredible. A splash of apple cider vinegar helps coax minerals and collagen from the bones during the long, gentle simmer — no packaged stock, no hidden additives, no fermented ingredients to worry about. Once the broth is strained and clear, hearty root vegetables take center stage: sweet potato, parsnips, and carrots all cook down until tender and subtly sweet, while celery adds a savory backbone. Fresh thyme and rosemary do all the seasoning heavy lifting, so the flavor is bright and herby without relying on any yeast-based flavor enhancers or bouillon cubes that can sneak into conventional recipes. The shredded chicken gets folded back in at the end, making every bowl genuinely satisfying and protein-packed. This is the kind of soup that feels restorative whether you're actively avoiding yeast or simply craving something clean and nourishing. A handful of fresh parsley on top finishes it beautifully, and it freezes well — so making a big batch is absolutely worth it.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!