Gelatin Free Italian Restorative Broth
There is something deeply comforting about a bowl of golden, herb-scented broth that feels like it was made to heal you from the inside out. This recipe draws on a classic Italian tradition of slow-simmered chicken with root vegetables — carrots, parsnips, turnip, and celery — along with fresh parsley, thyme, and rosemary to build a broth that is fragrant, clean, and genuinely restorative. A clever blanching step at the start removes surface impurities before the real simmer begins, which is what gives the finished liquid that beautiful clarity and pure flavor. Because the richness here comes entirely from long, gentle cooking rather than any added thickeners or setting agents, there is nothing to worry about on the ingredient front — just honest, whole-food goodness in every ladle. The chicken goes back in after straining, shredded into tender pieces that make the bowl feel substantial without being heavy. It is the kind of recipe that rewards patience: keep the heat low, resist the urge to rush past two hours, and you will be rewarded with something that tastes like it came from a grandmother's kitchen in the Italian countryside.
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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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