Almond Free Italian Restorative Broth
There is something deeply comforting about a pot of slow-simmered broth filling your kitchen with the scent of fresh herbs and sweet root vegetables. This Italian-style restorative broth is built on bone-in chicken, carrots, parsnips, turnip, celery, and a fragrant bundle of parsley, thyme, and rosemary — nothing fussy, nothing hidden, just clean and honest ingredients. A smart blanching step at the start draws out surface impurities before the real simmer begins, which is what gives the finished broth that gorgeous golden clarity and remarkably pure flavor. The long, lazy simmer — kept well below a rolling boil — coaxes every bit of richness from the bones without turning the liquid cloudy or harsh. Because the ingredient list is entirely straightforward, anyone avoiding tree nuts can cook this with complete confidence, no label-reading required. You can serve it as a light, restorative bowl of broth with shredded chicken pulled straight from the pot, or freeze it in portions to have on hand whenever you need something soothing and nourishing. A little fresh parsley scattered on top at the end is all the finishing touch this quietly elegant dish ever needs.
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Learn more →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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