AIP Friendly Herb & Root Vegetable Chicken Soup
This deeply nourishing soup is exactly the kind of bowl you want when your body needs something gentle and restorative — rich, golden broth loaded with tender shredded chicken and sweet root vegetables that practically melt into every spoonful. Bone-in, skin-on chicken thighs are seared first to build a savory depth that you just can't get from a shortcut, and the long simmer in chicken bone broth takes everything to another level. Carrots, parsnips, celery, and onion give the soup real body and sweetness, while fresh ginger and turmeric add warmth and that gorgeous amber color without relying on any nightshade spices. Every ingredient here is carefully chosen to stay within the boundaries of the autoimmune protocol — no grains, no legumes, no eggs, no seed-based spices — so you can eat a full, satisfying bowl without second-guessing a single thing. Coconut oil handles the searing beautifully, and fresh thyme and a bay leaf round out the flavor in the most classic, comforting way. This recipe makes four generous servings, so it's worth doubling on a Sunday and keeping leftovers on hand for the week ahead. A handful of fresh parsley stirred in at the end adds a bright, herby finish that makes the whole pot feel just a little bit special.
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Learn more →Ingredients
4 servings
- 1.5 lb bone-in, skin-on chicken thighs (about 4 thighs)
- 1 tbsp coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 3 medium carrots, peeled and sliced into ½-inch rounds
- 3 stalks celery, sliced into ½-inch pieces
- 2 medium parsnips, peeled and cut into ½-inch pieces
- 1 tsp fresh ginger, grated
- 1 tsp ground turmeric
- 6 cups chicken bone broth
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Pat the chicken thighs dry with paper towels and season all over with 1/2 tsp of the salt. Heat the coconut oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 5 minutes, until the skin is deep golden and releases easily from the pot. Flip and sear the second side for 3 minutes, then transfer to a plate.
- 2
Reduce the heat to medium. Add the onion and celery to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and grated ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch the garlic closely so it does not brown.
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