This deeply nourishing tonic starts with chicken bones simmered low and slow with fresh ginger coins and smashed garlic, building a golden, fragrant base that's impossible to rush. Turmeric lends its warm color and earthy note, while celery, carrot, and fresh thyme round out the flavor as everything melts together over a gentle simmer. A splash of apple cider vinegar at the start helps coax out all that mineral-rich goodness from the bones, and a finishing squeeze of lemon juice brightens the whole mug. The result is a clear, deeply savory broth you can sip on its own or use as a base for soups and grain bowls. It's an easy one to batch on a weekend and keep on hand all week, and it fits right into a lifestyle built around mindful sodium choices, since you're the one deciding exactly how much seasoning goes in at the end.
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Place the chicken bones in a large stockpot or Dutch oven and cover with the cold water. Add the apple cider vinegar and let the bones soak for 10 minutes — this helps draw minerals from the bones before heat is applied.
Set the pot over medium-high heat and bring to a boil. As the liquid heats, skim off any gray foam that rises to the surface, until the foam subsides and the liquid is mostly clear, about 5 minutes.
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