PCOS Friendly Italian Restorative Broth
There is something deeply comforting about a pot of slow-simmered broth filling your kitchen with the scent of rosemary, thyme, and sweet root vegetables — and this one delivers that feeling in the most nourishing way possible. Bone-in, skin-on chicken pieces are the backbone here, coaxing out rich collagen and flavor over a long, gentle simmer that no shortcut can replicate. The lineup of carrots, parsnips, turnip, and celery keeps things naturally anti-inflammatory and low in processed ingredients, which matters when you're managing hormonal balance through what you eat. A clever blanching step at the start pulls away surface impurities before the real cooking begins, resulting in a broth that's remarkably clear, clean, and deeply golden. Because everything in the pot is whole, fresh, and unprocessed, you're not navigating hidden additives or refined ingredients that can work against blood sugar stability. The finished broth is satisfying on its own, but pulling the tender shredded chicken back in turns it into a proper restorative meal. It's the kind of recipe you'll want to keep on rotation whenever your body is asking for something gentle and genuinely good for it.
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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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