Eggless 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, skin-on chicken pieces cooked alongside carrots, parsnips, turnip, celery, and a generous bundle of parsley, thyme, and rosemary — simple, honest ingredients that do all the heavy lifting. A clever blanching step at the start removes surface impurities before the real simmer begins, which is what gives the finished broth that clear, clean, almost luminous quality you rarely find in a store-bought carton. The long, unhurried simmer — nearly two hours at a lazy, barely-there bubble — coaxes every bit of flavor from the chicken and vegetables without clouding the liquid or making it taste muddy. Because the entire recipe relies on whole, unprocessed ingredients, there are no hidden additives or egg-derived stabilizers to navigate, making it a genuinely worry-free bowl from start to finish. You can serve it as a pure, restorative sipping broth or pull the tender chicken from the bones and add it back in for something more substantial. Either way, a scattering of fresh chopped parsley on top is the finishing touch that makes it feel like something your Italian grandmother would have made on a slow Sunday afternoon.
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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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