Cashew 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 Italian-style restorative broth is built on bone-in chicken pieces, carrots, parsnips, turnip, celery, and a generous bundle of parsley, thyme, and rosemary — nothing fussy, nothing hidden, just clean and nourishing ingredients you can see and trust. The technique here is what sets it apart: a quick blanching step at the start pulls away surface impurities before the real simmer begins, resulting in a broth that is remarkably clear, golden, and pure in flavor. A long, lazy simmer — never a rolling boil — coaxes every bit of depth from the chicken and vegetables without turning the liquid cloudy or harsh. Because every ingredient is whole and straightforward, there are no mystery additives or processed components to second-guess, which makes this an easy choice for anyone navigating tree nut sensitivities. You can serve it simply as a restorative cup of broth, or pull the tender chicken meat back in for something more substantial. Either way, a bowl of this feels like exactly what you needed.
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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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