Lactose 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 chicken pieces, root vegetables, and fragrant sprigs of parsley, thyme, and rosemary — nothing more, nothing less. Because every ingredient here is naturally free of dairy, there is no need to swap anything out or second-guess a label; the recipe simply works as written. The technique matters too: a quick blanching step at the start pulls out surface impurities, giving you a broth that is remarkably clear and clean on the palate rather than murky or heavy. A long, lazy simmer — never a rolling boil — coaxes out every bit of flavor from the carrots, parsnips, turnip, and celery without clouding the liquid. You can serve it as a pure, soothing bowl of broth, or pull the tender chicken from the bones and add it back in for something more substantial. Either way, this is the kind of recipe you will want to keep on rotation whenever you need something genuinely nourishing.
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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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