Rice Free Italian Restorative Broth
There is something deeply comforting about a pot of golden broth simmering low and slow on the stove, filling the kitchen with the scent of fresh herbs and sweet root vegetables. This Italian-style restorative broth is built on bone-in chicken pieces, carrots, parsnips, turnip, celery, and a generous bundle of parsley, thyme, and rosemary — nothing fussy, just honest ingredients doing their best work. A clever blanching step at the start pulls away surface impurities before the real simmer begins, which is what gives the finished broth that clear, clean, almost luminous quality you rarely get from a shortcut version. The long, unhurried simmer — nearly two hours at a lazy bubble — coaxes every bit of flavor from the bones and vegetables without turning the liquid cloudy or bitter. Because the entire recipe is built around whole, naturally grain-free ingredients, there is no need to swap anything out or read a single label for hidden starches. You can serve it as a pure, restorative bowl of broth, or pull the tender chicken meat from the bones and let it float in the golden liquid for something more substantial. Either way, this is the kind of recipe you will reach for whenever someone at the table needs a little warmth from the inside out.
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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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