MSG 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 Italian-style restorative broth is built entirely from whole, unprocessed ingredients — bone-in chicken, root vegetables, and fresh herb sprigs — so you never have to second-guess what's actually in your bowl. Store-bought broths and bouillon cubes are notorious for hiding flavor enhancers and additives, but here every drop of richness comes from the long, gentle simmer itself. The blanching step at the start is a smart technique that pulls out surface impurities first, leaving the finished broth remarkably clear and clean-tasting. Parsnip and turnip add a subtle sweetness alongside the carrots and celery, giving the broth real depth without relying on anything artificial. You can serve it simply as a restorative sipping broth, or pull the tender chicken meat back in for something more substantial. It's the kind of recipe that feels like it's doing you good from the very first spoonful.
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
- 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!