Legume Free Ginger-Garlic Chicken Bone Broth Tonic
Warm, golden, and deeply aromatic, this slow-simmered tonic is the kind of thing that makes you feel better just from the smell alone. A long, gentle simmer coaxes rich collagen and minerals out of the chicken bones, while fresh ginger, smashed garlic, and ground turmeric layer in bold, restorative flavor. The apple cider vinegar soak at the start is a smart technique that helps pull even more goodness from the bones before the heat ever turns on. Celery, carrot, and fresh thyme round out the broth with a savory backbone that keeps it from tasting one-dimensional. Every single ingredient here is naturally free of legumes — no beans, no lentils, no hidden pea protein — so you can sip without second-guessing the label. A squeeze of lemon at the end brightens the whole thing and makes it feel almost medicinal in the best possible way. Drink it straight from a mug, use it as a base for soups, or freeze it in batches so you always have something nourishing on hand.
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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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