Tree Nut 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 pot of slow-simmered broth filling your kitchen with the scent of fresh herbs and sweet root vegetables. This recipe builds its golden, fragrant base from bone-in chicken pieces, carrots, parsnips, turnip, celery, and a bundle of fresh parsley, thyme, and rosemary — nothing more, nothing less. A clever blanching step at the start removes surface impurities before the real simmer begins, which is what gives the finished broth that remarkably clean, clear flavor you rarely get from a store-bought carton. The long, lazy simmer — kept deliberately gentle so the liquid barely moves — coaxes every bit of richness from the bones without turning the broth cloudy or bitter. For anyone navigating tree nut concerns, this is exactly the kind of recipe that delivers without any worry: every ingredient is straightforward, whole, and easy to verify. Shred the tender chicken back into the bowl or keep it pure and sip it straight — either way, it tastes like something your grandmother would have made on a cold afternoon.

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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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