Oats Free Italian Restorative Broth

Total time2 hr 15 min

Prep time15 min

Cook time2 hr

4.6

(12)

There is something deeply comforting about a bowl of golden, herb-scented broth that feels like it was made to heal you from the inside out. This Italian-style restorative broth starts with bone-in, skin-on chicken pieces simmered low and slow alongside carrots, parsnips, turnip, celery, and a fragrant bundle of fresh parsley, thyme, and rosemary — nothing fussy, just honest ingredients doing honest work. A clever blanching step at the very beginning removes surface impurities before the real simmer begins, which is what gives the finished broth that beautifully clear, clean flavor you just can't get from a carton. The long, lazy simmer — barely a bubble breaking the surface — coaxes every bit of richness out of the chicken and vegetables without turning the broth cloudy or bitter. Because every single ingredient here is naturally free of grains and grain-derived additives, there's no label-reading anxiety and no hidden fillers to worry about. You can serve it as a pure, restorative sipping broth or pull the tender chicken meat off the bone and ladle it right back in for something more substantial. A little scatter of fresh parsley on top and it's ready — simple, nourishing, and genuinely beautiful.

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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

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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