Caffeine Free 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 on the stove, filling the kitchen with the scent of fresh herbs and slow-cooked chicken. This Italian-style restorative broth is built on bone-in chicken pieces, root vegetables like carrots, parsnips, and turnip, and a handful of fresh thyme, rosemary, and parsley — nothing more, nothing less. A clever blanching step at the start removes surface impurities before the real simmer begins, which is what gives the finished broth that beautifully clear, clean flavor you just can't get from a carton. The long, lazy simmer — never a rolling boil — coaxes every bit of richness out of the chicken and vegetables without turning the broth cloudy or bitter. Because every ingredient here is whole and fresh, there's no need to scan labels for hidden additives or stimulants that sometimes sneak into packaged stocks and bouillons. You can serve it as a pure, warming bowl of broth, or pull the tender chicken meat from the bones and ladle it right in. Either way, this is the kind of recipe that earns a permanent spot in your rotation whenever you need something genuinely nourishing.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!