Shellfish 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 recipe builds that restorative, soul-warming liquid from bone-in chicken pieces, carrots, parsnips, turnip, celery, and a fragrant bundle of parsley, thyme, and rosemary — nothing fussy, nothing hidden, just clean and honest ingredients. The clever blanching step at the start — boiling the chicken briefly, then rinsing it before the real simmer begins — pulls out surface impurities and gives you a broth that is genuinely clear and bright-tasting rather than murky or heavy. A long, lazy simmer at low heat does the rest of the work, coaxing every bit of flavor from the bones and vegetables without any rushing. Because every component here is whole and unprocessed, there is no need to scan labels or worry about what might be lurking in a store-bought carton. Serve it simply with shredded chicken pulled from the pot and a scatter of fresh parsley, and it feels like exactly the kind of meal someone made for you when you needed it most.
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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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