Eosinophilic Esophagitis Friendly Herb Chicken Soup with Root Vegetables
Total time1 hr 15 min
Prep time20 min
Cook time55 min
4.8(4)
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Learn more →Ingredients
4 servings
- 1.5 lb bone-in, skin-on chicken thighs (about 3 thighs)
- 6 cups water
- 1 medium yellow onion, quartered
- 3 medium carrots, peeled and cut into ½-inch rounds
- 2 medium parsnips, peeled and cut into ½-inch pieces
- 2 stalks celery, sliced ½-inch thick
- 4 cloves garlic, smashed
- 4 sprigs fresh thyme
- 3 sprigs fresh rosemary
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 1 tsp salt, plus more to taste
- 1 cup white rice, rinsed
Instructions
- 1
Place the chicken thighs in a large 6-quart pot and add 6 cups of water. Bring to a boil over high heat, then use a ladle or spoon to skim off any gray foam that rises to the surface.
- 2
Add the quartered onion, garlic, thyme sprigs, and rosemary sprigs to the pot. Reduce the heat to medium-low and simmer, partially covered, for 25 minutes.
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