Artificial Flavors Free Italian Restorative Broth
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 is the kind of recipe that strips everything back to what actually matters — real chicken, real vegetables, and nothing else. No flavor packets, no bouillon cubes loaded with hard-to-pronounce additives, just honest ingredients doing exactly what they're supposed to do. The blanching step at the start is a small but brilliant move that pulls out surface impurities and gives the finished broth a clarity and clean taste that store-bought versions simply can't replicate. Carrots, parsnips, turnip, celery, and a trio of fresh herbs build a layered, naturally sweet depth that develops entirely on its own over a long, gentle simmer. Whether you ladle it out as a restorative bowl on a rough day or shred the chicken back in for something more substantial, this broth delivers warmth and nourishment in the most straightforward way possible. It's the kind of thing you'll want to keep in your freezer at all times.
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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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