Gluten Free Italian Restorative Broth
There is something deeply comforting about a pot of golden broth simmering on the stove, filling the kitchen with the scent of fresh herbs and slow-cooked chicken. This restorative Italian-style broth is built entirely from whole, unprocessed ingredients — bone-in chicken, root vegetables, and fresh herbs — so there is nothing hidden to worry about, no labels to scrutinize, no wheat lurking in a seasoning packet. The technique here is thoughtful: a quick blanch of the chicken at the start pulls out surface impurities, which is what gives the finished broth that unusually clear, clean flavor that feels almost medicinal in the best possible way. A long, patient simmer at a lazy bubble coaxes every bit of richness from the bones without clouding the liquid or turning the meat tough. The result is a deeply golden, fragrant broth that you can sip straight from the bowl or serve with the pulled chicken nestled inside and a scattering of fresh parsley on top. It is the kind of recipe that earns a permanent spot in your rotation — equally at home as a light weeknight supper, a remedy for a rough day, or a base for other soups and sauces.
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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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