Low Iodine Ginger-Garlic Chicken Bone Broth Tonic
Warm, deeply golden, and fragrant with ginger and garlic, 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 minerals and collagen from the chicken bones, while turmeric gives the broth that gorgeous amber hue and an earthy, slightly peppery depth. Apple cider vinegar is added early in the process — a classic bone broth technique that helps pull nutrients from the bones before the heat even kicks in. For anyone navigating a low-iodine protocol, this recipe is a genuinely reassuring find: every ingredient here is naturally free of the iodized salt, seafood, and dairy that make so many store-bought broths and packaged soups off-limits. Fine sea salt is used in place of iodized table salt, which is exactly the kind of small but important swap that keeps this tonic compliant without sacrificing flavor. A squeeze of fresh lemon juice stirred in at the end brightens everything up and makes it feel almost medicinal in the best possible way. Sip it straight from a mug, use it as a base for soups, or freeze it in portions so you always have something nourishing on hand.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!