Low Sugar Herbal Healing Chicken Broth
There is something deeply comforting about a pot of homemade broth simmering low and slow on the stove, filling every corner of the kitchen with warmth. This version goes well beyond the basics, layering in fresh ginger, turmeric, rosemary, and thyme for a golden, fragrant liquid that feels genuinely restorative. The apple cider vinegar is a quiet workhorse here ā it helps draw minerals and collagen from the bones over that long, gentle simmer, giving the finished broth a richness you simply cannot get from a carton. Store-bought broths are notorious for sneaking in sweeteners, flavor syrups, and "natural flavors" that can mean almost anything, so making your own is the only way to be truly certain what you're drinking. Every ingredient in this pot is whole, real, and exactly what it says it is ā bones, vegetables, herbs, and nothing more. The result is a deeply savory, herb-forward broth you can sip straight from a mug, use as a base for soups and grains, or freeze in portions for whenever you need it most.
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Learn more āIngredients
6 servings
- 3 lb bone-in chicken pieces (backs, necks, wings, or a whole carcass)
- 3 quarts cold water
- 2 medium carrots, cut into 2-inch pieces
- 3 stalks celery, cut into 2-inch pieces
- 1 medium yellow onion, quartered
- 6 cloves garlic, smashed
- 1 (2-inch) piece fresh ginger, sliced into coins
- 1 (2-inch) piece fresh turmeric, sliced into coins (or 1 tsp ground turmeric)
- 6 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 1 small bunch fresh parsley (stems and leaves)
- 3 bay leaves
- 2 tbsp apple cider vinegar
- 1 tsp fine sea salt, plus more to taste
- 2 stalks leek (white and light green parts only), halved lengthwise and rinsed (optional)
Instructions
- 1
Place the chicken pieces in a large stockpot and cover with the cold water. Bring to a boil over high heat, then immediately reduce the heat to medium and skim off any gray foam that rises to the surface during the first 10 minutes, until the liquid runs mostly clear.
- 2
Add the carrots, celery, onion, garlic, ginger, turmeric, thyme, rosemary, parsley, bay leaves, apple cider vinegar, and leek (if using). Stir to distribute, then reduce the heat to low so the broth maintains a bare, gentle simmer ā small bubbles breaking the surface occasionally, not a rolling boil.
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