Turmeric Free Italian Restorative Broth
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 Italian-style restorative broth builds its golden, fragrant depth from bone-in chicken, carrots, parsnips, turnip, celery, and a trio of fresh herbs — no shortcuts, no spice blends, nothing hidden. For anyone avoiding turmeric, that's actually great news, because many store-bought broths and seasoning packets sneak it in for color; here, the beautiful amber hue comes entirely from the long, patient simmer. The blanching step at the start is a small but brilliant move — it pulls away surface impurities so the final broth tastes remarkably clean and clear. Keeping the heat at a lazy, low simmer rather than a rolling boil is what gives the liquid that silky, almost velvety body. You can serve it as a pure, restorative cup of broth, or pull the tender chicken from the bones and add it back in for something more substantial. Either way, this is the kind of recipe that earns a permanent spot in your rotation.
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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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