AIP Friendly Italian Restorative Broth

Total time2 hr 15 min

Prep time15 min

Cook time2 hr

4.6

(12)

There is something deeply comforting about a pot of golden broth simmering low and slow on the stove, filling the kitchen with the scent of fresh herbs and sweet root vegetables. This restorative broth is built on bone-in chicken pieces, carrots, parsnips, turnip, celery, and a fragrant bundle of parsley, thyme, and rosemary — nothing hidden, nothing processed, just clean and nourishing ingredients from start to finish. The clever blanching step at the beginning removes surface impurities before the real simmer begins, which is what gives the finished broth that beautiful clarity and remarkably clean flavor. For anyone navigating the autoimmune protocol, finding a deeply savory, warming dish that checks every box without compromise can feel like a small miracle — and this one genuinely delivers. The long, gentle simmer coaxes every bit of richness from the bones and vegetables without rushing the process, and the result is a broth that tastes like it took real effort even though the technique is straightforward. You can serve it simply with shredded chicken pulled from the pot and a scatter of fresh parsley, or sip it straight from the bowl when you need something restorative and grounding. Leftovers freeze beautifully, so making a full batch is absolutely worth it.

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Ingredients

4 servings

3 lbs whole chicken pieces (bone-in, skin-on thighs and drumsticks), fresh — not previously frozen and thawed more than 24 hours ago
3 medium carrots, peeled and halved crosswise
2 medium parsnips, peeled and halved crosswise
1 medium turnip, peeled and quartered
1 medium onion, peeled and halved
3 stalks celery, cut into 2-inch pieces
4 sprigs fresh flat-leaf parsley
3 sprigs fresh thyme
2 sprigs fresh rosemary
10 cups cold water
1 tsp fine sea salt, plus more to taste

For serving

1 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Place the chicken pieces in a large 6–8 qt stockpot and cover with 10 cups of cold water. Bring to a boil over high heat, then immediately drain and rinse the chicken under cold running water. Wipe out the pot. This blanching step removes surface impurities and produces a clearer, cleaner-tasting broth.
2
Return the rinsed chicken to the clean pot. Add the carrots, parsnips, turnip, onion, celery, parsley sprigs, thyme sprigs, and rosemary sprigs. Pour in 10 cups of fresh cold water — the water should cover the chicken and vegetables by at least 1 inch.

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