Whole 30 Herb & Root Vegetable Chicken Soup
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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 Ā½-inch rounds
- 3 stalks celery, sliced into Ā½-inch pieces
- 2 medium parsnips, peeled and cut into Ā½-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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