Low Histamine Herb Chicken Soup with Root Vegetables
Few things hit as deeply as a bowl of homemade chicken soup built entirely from scratch, and this version delivers that comfort without relying on any of the aged, fermented, or processed ingredients that can trigger histamine reactions. Bone-in, skin-on chicken thighs simmer low and slow in plain water, drawing out a naturally rich broth that needs no store-bought stock or bouillon — both common sources of hidden additives. Fresh thyme, rosemary, and parsley do all the heavy lifting on flavor, keeping things aromatic and bright while staying well within a low-histamine approach. Carrots, parsnips, and celery add hearty body and a gentle sweetness, while white rice rounds the soup out into something genuinely filling. The technique of skimming the foam early and discarding the aromatics after the initial simmer keeps the broth clean and clear. Shredded chicken gets stirred back in at the end so every spoonful is loaded with tender meat, soft vegetables, and fragrant herbs. It serves four and stores beautifully — just be sure to refrigerate or freeze leftovers within two hours, as the recipe wisely notes, since freshness is everything when histamine is a concern.
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Learn more →Ingredients
4 servings
- 1.5 lb bone-in, skin-on chicken thighs (about 3 thighs)
Ingredient noteOn a low histamine diet, fresh poultry is naturally low in histamine, but levels climb as it is stored, so this depends on starting with very fresh or properly frozen chicken rather than on anything the recipe itself guarantees. It is likely fine when freshly cooked. If you prefer to always avoid bone in skin on chicken thighs, please tap it and change its rating to Red.
- 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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