Xanthan Gum 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 Italian-style restorative broth is built on bone-in chicken, carrots, parsnips, turnip, celery, and a fragrant bundle of parsley, thyme, and rosemary — nothing more, nothing less. A clever blanching step at the start pulls away surface impurities before the real simmer begins, which is what gives the finished broth that beautifully clear, clean flavor you just can't get from a carton. Because every ingredient here is whole and unprocessed, there's no need to scan labels or worry about hidden additives — this is as pure as broth gets. The long, gentle simmer does all the heavy lifting, coaxing deep savory richness from the bones while keeping the liquid silky and light rather than cloudy or heavy. Serve it simply with shredded chicken pulled straight from the pot and a scatter of fresh parsley, and it feels like the kind of meal someone's grandmother would have made to set everything right again.
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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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