“Soothing,” “warm glow,” and “happy belly” are the words that come to mind when I think about this Chicken & Root Vegetable Soup. It’s finished at the very end with the anti-inflammatory “Wunder-Duo”: ginger and turmeric, and when you pair that with the tender chicken, soothing broth and the delicate sweetness of the roasted root vegetables, you get the most nourishing soup possibly ever created. This isn’t hyperbole. This soup is incredible, and I’m really thrilled to share it with you.
Health Benefits
1. Anti-Inflammatory Support:
Fresh ginger and turmeric are filled with bioactive compounds that help calm inflammation, ease digestion, and support immune function. Perfect for when you’re feeling run-down.
2. Gut-Nourishing Broth:
Bone broth provides collagen, amino acids, and minerals that help restore gut lining integrity, improve hydration, and promote healthy skin and joints.
3. Root Vegetable Power:
Sweet potatoes, celery root, and parsnips offer complex carbohydrates, fiber, and antioxidants that stabilize blood sugar and give long-lasting energy while gently detoxifying the body.
Ingredient Substitutions
- Root vegetables: the celery root, sweet potato or parsnip can be substituted with turnips, rutabagas or even butternut squash
- Chicken: make it vegetarian by swapping for chickpeas
- Chicken bone broth: use chicken stock or a hearty vegetable stock
- Fresh ginger, turmeric & garlic: I don’t recommend substituting for dry spices. The alchemy in this recipe hinges on the robust flavors and healing properties of these fresh ingredients.
Recipe Tips & FAQs
- If you are pressed for time, you don’t have to roast the vegetables, you can chop them up and cook them in the soup. It will be a little less sweet and maybe not as pretty to look at, but it will still be delicious. Just make sure you boil the veggies until they’re completely tender.
- Top 2 tips for roasting root vegetables:
- Do your best to cut them all the same size to ensure even cooking
- Don’t mix them together until after they’ve cooked, in case one veggie takes longer to cook than the others.
- Another time hack—this is a great way to use up leftover chicken, you can even substitute with a shredded rotisserie chicken.
Serving Suggestions
- Hearty Anti-Inflammatory Dinner: This soup with Zucchini, Millet & Feta Fritters or Lentil Fritters with Yogurt Sauce
- Soup & Salad: Serve this soup with a Kale Salad & Creamy Parmesan Dressing
Storage Tips
- Fridge: Store in an airtight container for up to 1 week. The flavors get even better as it sits!
- Freezer: Store for up to 3 months—just be sure to leave room for expansion if using glass jars.
Reheating Tips
- Stovetop (Best Method) – Reheat over medium heat until warmed through.
Freezing Tip
If freezing in a glass jar, leave at least an inch of space at the top to prevent cracking. Many mason jars have a freeze-fill line just under the threads. Use that as a guide.
Final Thoughts
This soup is truly self care in a bowl. In my home, it has de-throned the mighty chicken noodle soup when we’re under the weather. It’s filled with nothing but good-for-you ingredients and a whole lot of love. I am honestly just so excited for you to try this recipe. I know it will become a new fall/winter staple in your kitchen as well.
Leave a comment below if you’ve tried this recipe. We’d love to hear what you thought of it!
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Chicken & Root Vegetable Soup
Ingredients
- 4 tablespoons avocado oil divided
- 2 cup celery root medium diced
- 2 cup sweet potatoes medium diced
- 2 cup parsnip medium sliced
- 1 pounds boneless skinless chicken thighs medium diced
- 1.5 cups yellow onion medium diced
- 4 cups chicken bone broth
- 1 teaspoon fresh garlic grated
- 1 teaspoon fresh turmeric grated
- 1 teaspoon fresh ginger grated
- Sea salt to taste
- Freshly cracked black pepper
Instructions
- Roast the Veggies: Preheat the oven to 425˚.
- Separately toss the diced celery root, sweet potatoes, and parsnips each with 1 tablespoon of avocado oil. Place on a baking sheet, divided. Season with salt and pepper and roast for 25 minutes, until tender and caramelized. Remove from the oven and set aside.
- Heat 1 tablespoon of avocado oil on medium heat in a heavy-bottomed 4-6 quart pot. Season 1 pound of chopped chicken thighs with salt and pepper.
- When the oil starts to shimmer, add the chicken thighs and cook until browned all over. Add the 1.5 cups of diced onions and sauté for 8 minutes, until translucent and tender.
- Next add the roasted root vegetables. Cover with 4 cups of chicken bone broth, and bring to a simmer then finish with 1 teaspoon each grated garlic, turmeric and ginger. Season with salt and pepper to taste.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.