Walnut Free Italian Restorative Broth
There is something deeply comforting about a pot of golden, herb-scented broth simmering low and slow on the stove, and this Italian-style version delivers that soul-warming quality in every spoonful. Bone-in chicken pieces, root vegetables like carrots, parsnips, and turnip, and a bundle of fresh parsley, thyme, and rosemary come together to build a broth that is clean, fragrant, and genuinely restorative. A smart blanching step at the start — boiling the chicken briefly, then rinsing it — pulls away surface impurities before the real simmer begins, which is what gives the finished broth that beautiful clarity and pure flavor. The long, lazy simmer over low heat does all the heavy lifting, coaxing richness from the bones without any fuss or complicated technique. Because every ingredient here is whole and fresh, there is no need to scan labels or worry about hidden additives sneaking into your bowl. You can serve it as a simple, nourishing broth with a scatter of fresh parsley, or pull the tender chicken meat from the bones and add it back in for something more substantial. Either way, this is the kind of recipe you will find yourself returning to whenever you need a little warmth from the inside out.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!