Yeast 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 recipe builds that restorative, soul-warming liquid from bone-in chicken pieces, carrots, parsnips, turnip, celery, and a generous bundle of fresh parsley, thyme, and rosemary — nothing processed, nothing hidden, just clean whole ingredients. For anyone navigating a yeast-free approach, that simplicity is the whole point: no packaged stocks, no bouillon cubes, no fermented additives to second-guess. The clever blanching step at the start — boiling the chicken briefly, then rinsing and starting fresh — pulls out surface impurities so the finished broth is remarkably clear and clean-tasting rather than murky or heavy. A long, lazy simmer of nearly two hours coaxes every bit of flavor from the bones and vegetables without any shortcuts. You can serve it as a pure, soothing broth or pull the tender chicken meat back in for something more substantial. Either way, it is the kind of bowl that genuinely makes you feel better just holding it.
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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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