Mushroom Free Italian Restorative Broth
There is something deeply comforting about a broth that has been coaxed slowly from bone-in chicken and a garden's worth of root vegetables — and this Italian-style version delivers exactly that kind of soul-warming depth. The technique here is deliberate and thoughtful: a quick blanch of the chicken at the start pulls away surface impurities, so what you end up with is a broth that is genuinely golden and clean-tasting rather than murky or muddy. Carrots, parsnips, turnip, celery, and onion simmer alongside fresh parsley, thyme, and rosemary, building a fragrant, layered base that feels restorative in the truest sense. For anyone avoiding fungi in their food, this recipe is a natural fit — every ingredient is straightforward and plant- or animal-based, with no hidden extras to second-guess. The long, lazy simmer does all the heavy lifting, and the result is a broth rich enough to serve on its own or with shredded chicken pulled straight from the pot. It is the kind of recipe that makes your kitchen smell incredible for hours and rewards patience with something that tastes 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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