Go Back

Winter Chicken Soup with Root Vegetables

This hearty winter chicken soup features a deeply flavored broth simmered slowly with bone-in chicken, root vegetables, and aromatic herbs. Brightened with a splash of apple cider vinegar, it boasts tender chicken, vibrant vegetables, and a clear, fragrant broth—perfect for cozying up on cold days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in chicken thighs skin-on preferred for flavor
  • 2 cups chopped carrots about 2 large carrots
  • 2 cups chopped celery about 2 stalks
  • 2 cups chopped parsnips about 2 parsnips
  • 1 large onion diced
  • 3 cloves garlic minced
  • 6 cups water
  • 2 tablespoons apple cider vinegar
  • 2 sprigs fresh thyme or 1 teaspoon dried
  • to taste salt and pepper for seasoning

Equipment

  • Large heavy-bottomed pot
  • Wooden spoon
  • Fine-mesh strainer
  • Sharp knife

Method
 

  1. Heat the large pot over medium heat. Place the chicken thighs skin-side down and cook until golden brown, about 8 minutes, hearing a satisfying sizzle and seeing a deep golden color develop.
  2. Remove the chicken from the pot and set aside. In the same pot, add diced onion and minced garlic, cooking until fragrant and slightly softened, about 3 minutes. You’ll notice a warm aroma filling the kitchen and the onions turning translucent.
  3. Add chopped carrots, celery, and parsnips to the pot. Stir and cook until the vegetables start to soften and release their vibrant colors, about 5 minutes. You’ll see the vegetables glisten and begin to slightly shrink.
  4. Pour in water and add the apple cider vinegar. Bring the mixture to a gentle simmer, watching for foam to rise and then skim it off with a spoon. The broth will become slightly cloudy, but this step helps keep it clear and flavorful.
  5. Return the browned chicken to the pot. Add fresh thyme sprigs and bay leaves. Cover the pot and reduce the heat to low. Let everything simmer gently for about 1.5 hours, until the chicken is tender and the broth is aromatic.
  6. Carefully remove the chicken and set aside to cool slightly. Strain the broth through a fine mesh strainer into a clean bowl, discarding the solids. Taste the broth and season with salt and pepper as needed.
  7. Shred the chicken meat into bite-sized pieces, discarding the bones. Return the shredded chicken to the strained broth and heat through for a few minutes, allowing the flavors to meld.
  8. Taste again and adjust seasoning with salt and pepper. Serve the hot, clear soup with crusty bread for dipping, enjoying the comforting aroma and tender chicken in every spoonful.

Notes

For a richer broth, you can roast the chicken and vegetables beforehand. Feel free to add herbs or hot sauce for extra flavor.