Lupin Free Ginger-Garlic Chicken Bone Broth Tonic
This slow-simmered tonic is the kind of thing that makes your whole kitchen smell incredible — warm, earthy, and deeply savory from the moment the ginger and garlic hit the pot. A long, gentle simmer draws rich collagen and minerals from the chicken bones, while turmeric gives the finished broth that gorgeous golden color and a subtle, aromatic depth. Apple cider vinegar is the quiet workhorse here, added at the start to help coax every bit of goodness out of the bones before the heat even turns on. Fresh thyme, carrot, and celery round out the flavor without muddying it, and a squeeze of lemon at the end brightens the whole thing beautifully. Every single ingredient in this recipe is naturally free from lupin — no flour blends, no legume-based additives, nothing to second-guess on the label. Sip it straight from a mug on a cold morning, use it as a base for soups, or freeze it in portions so you always have something nourishing on hand. It's simple, clean, and genuinely restorative in the best possible way.
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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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