Coconut 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 warmth in every spoonful. Bone-in chicken pieces, root vegetables like carrots, parsnips, and turnip, and fresh herbs including thyme, rosemary, and flat-leaf parsley come together to build a broth that is clean, fragrant, and genuinely restorative. The technique here is thoughtful — the chicken is blanched first, rinsed, and returned to a fresh pot of cold water, which draws out deep flavor while keeping the final broth remarkably clear and pure-tasting. A long, lazy simmer of nearly two hours does the rest of the work, coaxing every bit of richness from the bones without any rushing. Because every ingredient is whole, fresh, and straightforward, there is no need to scan labels or second-guess what is hiding in a store-bought version. You can serve it as a simple, soul-soothing bowl of broth with shredded chicken and a scatter of fresh parsley, or use it as a brilliant base for other dishes. It is the kind of recipe that makes your kitchen smell incredible and your body feel genuinely taken care of.
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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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