Cinnamon 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 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, carrots, parsnips, turnip, celery, and a trio of fresh herbs — thyme, rosemary, and flat-leaf parsley — with nothing that could trigger a sensitivity to warming spices. That makes it a genuinely safe choice for anyone who has to scrutinize spice blends and pre-made stocks, where hidden seasonings have a way of sneaking in uninvited. The technique here is what sets it apart: a quick blanch at the start pulls out surface impurities, and a long, lazy simmer — never a hard boil — coaxes out a broth that is remarkably clear, clean, and deeply flavored. After straining, you're left with a silky, golden liquid that can be served simply with shredded chicken and a little fresh parsley, or sipped straight from the bowl when you need something restorative. It's the kind of recipe that rewards patience and rewards it well.

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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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