Candida Diet Friendly Ginger-Garlic Chicken Bone Broth Tonic
This slow-simmered tonic is deeply golden, fragrant with ginger and turmeric, and warming in a way that feels genuinely restorative from the first sip. Every ingredient here — from the smashed garlic and fresh thyme to the apple cider vinegar that draws minerals out of the bones — is chosen with intention, and nothing on the list conflicts with a candida-conscious approach. The long, gentle simmer does the heavy lifting, coaxing a rich, collagen-forward broth that's naturally free of sugars, starches, and the kinds of additives that make store-bought versions a gamble. Apple cider vinegar is a quiet hero in this recipe, not just for mineral extraction but because it's a staple that fits comfortably within this style of eating. The optional squeeze of lemon at the end brightens everything without tipping the balance. Sip it straight from a mug on a slow morning, use it as a base for soups, or keep a batch in the freezer so you always have something nourishing on hand. It's the kind of recipe that rewards patience and pays you back all week long.
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Learn more →Ingredients
4 servings
- 2 lb chicken bones (backs, necks, or carcass)
- 6 cups cold water
- 2 tbsp apple cider vinegar
- 1 (2-inch) piece fresh ginger, sliced into coins
- 4 cloves garlic, smashed
- 1 tsp ground turmeric
- 2 stalks celery, roughly chopped
- 1 medium carrot, roughly chopped
- 1 tsp fine sea salt, plus more to taste
- 4 sprigs fresh thyme
- 2 tbsp fresh lemon juice (optional)
Instructions
- 1
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.
- 2
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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