Gut Friendly Italian Restorative Broth
Few things are as genuinely soothing as a bowl of golden, slow-simmered broth made from scratch, and this Italian-style version delivers that comfort in the most nourishing way possible. Bone-in, skin-on chicken pieces simmer low and slow alongside carrots, parsnips, turnip, celery, and fresh herbs, coaxing out a broth that is deeply fragrant and naturally rich without any additives or shortcuts. A clever blanching step at the very start — boiling the chicken briefly, then rinsing it clean before the real simmer begins — removes surface impurities and results in a remarkably clear, clean-tasting liquid that is genuinely easy on the digestive system. The long, gentle simmer at a lazy, barely-there bubble is what makes all the difference: it draws out collagen and flavor without clouding the broth or stressing the ingredients. Because every component here is whole, recognizable, and free from processed additions, this is exactly the kind of recipe that works so well when your gut needs a reset or a little extra care. You can serve it simply as a restorative sipping broth, or pull the tender chicken meat from the bones and ladle it right back in for something more substantial. Either way, a bowl of this feels like the culinary equivalent of a deep breath.
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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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