Fructose 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 herbs and slow-cooked chicken. This Italian-style restorative broth is built entirely from whole, unprocessed ingredients — bone-in chicken, root vegetables, fresh herbs, sea salt, and cold water — making it naturally free from the hidden sugars and additives that can make packaged stocks and broths so tricky to navigate. The blanching step at the start is a small but brilliant move: it clears away surface impurities before the real simmer begins, resulting in a broth that is remarkably clean, clear, and gentle on the palate. Carrots, parsnips, turnip, celery, and onion give the liquid body and depth without tipping into sweetness, while parsley, thyme, and rosemary keep every spoonful fragrant and savory. A long, unhurried simmer — never rushing past a lazy bubble — draws everything together into something that feels genuinely restorative. Serve it simply with shredded chicken and a scatter of fresh parsley, and you have a bowl that is as nourishing as it is satisfying.

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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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