Chestnut Free Italian Restorative Broth
There is something deeply comforting about a pot of golden, herb-scented broth simmering low and slow on the stove, and this Italian-style version delivers that restorative warmth in every spoonful. Bone-in chicken pieces, root vegetables like carrots, parsnips, and turnip, and fresh woody herbs like thyme and rosemary build a broth that tastes like it took all day — because in the best possible way, it kind of did. A clever blanching step at the start pulls out surface impurities before the real simmer begins, which is what gives the finished broth that clear, clean, almost luminous quality you rarely get from a store-bought carton. The long, lazy simmer at low heat coaxes every bit of flavor from the bones and vegetables without turning the liquid cloudy or harsh. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of any such concerns — every ingredient is a straightforward whole food with nothing hidden in the list. Shred the tender chicken back into the bowl for a more substantial meal, or keep it pure and sip the broth on its own with a little fresh parsley on top. Either way, this is the kind of recipe you'll come back to whenever you need something honest and healing on the table.
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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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