Low Histamine Italian Restorative Broth
Few things are as genuinely nourishing as a slow-simmered pot of golden broth, and this Italian-style version delivers exactly the kind of deep, clean comfort that feels restorative from the first sip. The key to keeping it low in histamine is freshness — bone-in chicken that hasn't been sitting around, vegetables added whole, and a strict simmer time that stays under two hours to prevent the long cooking that can drive histamine levels up. A clever blanching step at the start removes surface impurities and keeps the final broth beautifully clear and mild-tasting rather than murky or overly intense. Carrots, parsnips, turnip, celery, and onion build a gentle, naturally sweet backbone, while fresh parsley, thyme, and rosemary add fragrance without any fermented or aged ingredients that could cause problems. The result is a luminous, golden broth that you can sip straight from the bowl or serve with tender shredded chicken pulled from the pot. It makes four servings, and the instructions are clear that leftovers should be refrigerated within two hours and eaten within 24 — a practical reminder that freshness matters at every stage, not just at the start. This is the kind of recipe that quietly becomes a weekly ritual.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Ingredient noteHistamine levels rise the longer meat sits after butchering. Buy chicken as fresh as possible, ideally flash-frozen, and cook it promptly.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!