Yeast Free Ginger-Garlic Chicken Bone Broth Tonic
Warm, deeply golden, and fragrant with ginger, garlic, and turmeric, this slow-simmered tonic is the kind of thing you want waiting for you on a cold afternoon or whenever your body needs a reset. Every ingredient here is naturally free from yeast and yeast-derived additives — no store-bought broth concentrates, no hidden fermented flavor boosters, just clean, whole-food building blocks you can trust. The apple cider vinegar does quiet but important work early in the process, helping to draw minerals out of the bones before the heat even kicks in, which means the finished broth is as nourishing as it is flavorful. Fresh thyme, smashed garlic, and coins of ginger perfume the kitchen for hours as the liquid slowly reduces into something rich and restorative. A squeeze of lemon at the end brightens everything without tipping the balance. Sip it straight from a mug, use it as a base for soups, or freeze it in portions so you always have a yeast-free, homemade option on hand. It's simple, intentional cooking that genuinely pays off.
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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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