Gluten Free Herb Chicken Soup with Root Vegetables

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Gluten Free Herb Chicken Soup with Root Vegetables

This soup starts with bone-in chicken thighs simmered slowly with onion, garlic, and fresh herbs until the broth turns deeply savory and golden. Carrots, parsnips, and celery cook right in that broth alongside tender rice, soaking up all that herby richness while turning fork-tender. The chicken gets shredded and folded back in, so every spoonful is loaded with hearty, bite-sized pieces. A handful of fresh parsley stirred in at the end brightens the whole pot before serving. It's a comforting, one-pot meal that comes together with simple, wholesome ingredients, and it's a solid choice for a gluten free kitchen. Leftovers keep beautifully, making it an easy make-ahead option for busy weeks.

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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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