Wheat 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 golden broth simmering on the stove, filling the kitchen with the scent of fresh herbs and slow-cooked chicken. This Italian-style restorative broth is built entirely from whole, unprocessed ingredients — bone-in chicken, root vegetables, and fragrant sprigs of parsley, thyme, and rosemary — so there is nothing hidden to worry about for anyone avoiding wheat. The technique here is thoughtful: a quick blanch of the chicken at the start pulls away surface impurities, which is what gives the finished broth that unusually clear, clean flavor that sets it apart from a rushed weeknight stock. A long, lazy simmer — never a hard boil — coaxes every bit of richness from the bones without clouding the liquid. Once strained, the broth is silky and deeply savory on its own, but you can pull the tender chicken meat back in for something closer to a light, restorative soup. It is the kind of bowl you reach for when someone needs warming up from the inside out, or when you simply want something honest and nourishing on the table.

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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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