Eosinophilic Esophagitis Friendly Italian Restorative Broth
There is something deeply comforting about a pot of golden broth simmering low and slow on the stove, and this Italian-style version delivers that warmth in the most nourishing way possible. For anyone managing eosinophilic esophagitis, finding recipes that are both gentle on the esophagus and genuinely satisfying can feel like a constant uphill battle — this one clears that bar beautifully. The ingredient list is clean and straightforward: bone-in chicken, root vegetables like carrots, parsnips, and turnip, fresh herbs, and water. No hidden triggers, no complicated swaps, just honest whole ingredients working together. The blanching step at the start is a smart technique that pulls out surface impurities before the real simmer begins, resulting in a broth that is remarkably clear, clean-tasting, and easy to sip. A long, lazy simmer — never a rolling boil — coaxes out deep flavor without any harshness, and the finished broth is golden, fragrant, and genuinely restorative. Shred in some of the tender cooked chicken if you want something more substantial, or keep it simple and serve it as a soothing, healing bowl on its own.
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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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