Mediterranean Diet Friendly Italian Restorative Broth
Few things are as deeply nourishing as a pot of slow-simmered broth built from honest, whole ingredients — and this one delivers exactly that. Bone-in chicken pieces, root vegetables like carrots, parsnips, and turnip, and a generous bundle of fresh herbs come together in a golden, fragrant liquid that feels restorative from the very first spoonful. The technique here is thoughtful: a quick blanch at the start pulls away surface impurities, so the finished broth is remarkably clear and clean-tasting rather than murky or heavy. A long, lazy simmer — never a rolling boil — coaxes every bit of flavor from the chicken and vegetables without clouding the pot or toughening the meat. This approach aligns beautifully with a way of eating that prizes whole foods, olive-country vegetables, and simple preparations over processed shortcuts. You can serve it as a pure, soul-warming broth or pull the tender chicken meat back in for something more substantial. Either way, a bowl of this is the kind of cooking that makes you feel genuinely well-fed.
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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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