Low Iodine Italian Restorative Broth

Total time2 hr 15 min

Prep time15 min

Cook time2 hr

4.6

(12)

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 recipe builds that restorative depth the old-fashioned way — bone-in, skin-on chicken pieces, a generous bundle of root vegetables, and a patient, low simmer that coaxes out every bit of flavor. A quick blanching step at the start pulls away surface impurities, which is why the finished broth comes out so remarkably clear and clean-tasting rather than murky or heavy. For anyone navigating iodine restrictions, homemade broth is one of those kitchen wins that genuinely matters. Store-bought versions often contain additives, iodized salt, or ingredients that are hard to verify, but here every single component is straightforward and easy to account for — fresh chicken, whole vegetables, sea salt, and herbs, nothing more. The sea salt used throughout is an important detail, since it keeps the recipe free of the iodized table salt found in so many pantry staples. The result is a bowl that feels genuinely nourishing: silky, golden, and fragrant with parsley, thyme, and rosemary. Pull the chicken from the bones and serve it right in the broth for a full meal, or sip it on its own when you need something gentle and restorative. Either way, this is the kind of recipe worth keeping close.

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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
Chef's tip
Fine sea salt and table salt measure the same - no conversion needed.

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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