Citrus 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 soul-warming quality in every spoonful. Bone-in, skin-on chicken pieces build a rich, full-bodied base, while carrots, parsnips, turnip, celery, and onion lend natural sweetness and depth without any need for acidic brighteners. The clever blanching step at the start — boiling the chicken briefly, then rinsing it before the real simmer begins — pulls out surface impurities and results in a broth that is remarkably clear and clean-tasting. A slow, lazy simmer for nearly two hours does the rest of the work, coaxing out every bit of flavor from the bones and vegetables. Because the recipe relies entirely on whole, fresh ingredients with no packaged stocks or flavor enhancers, there is no need to scan labels for hidden citrus derivatives or natural flavoring blends that can sneak in unexpected ingredients. The shredded chicken can be stirred right back into the bowl for a more substantial meal, or the broth can be sipped on its own as a gentle, restorative pick-me-up. A scatter of fresh parsley at the end adds a quiet herbal finish that feels both rustic and refined.
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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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