Artificial Food Coloring Free Herbal Healing Chicken Broth
There is something deeply comforting about a pot of homemade broth simmering low and slow on the stove, filling the kitchen with the kind of warmth that feels almost medicinal. This version layers bone-in chicken with fresh ginger, turmeric, rosemary, thyme, and a generous bundle of parsley, building a golden, fragrant liquid that tastes nothing like anything poured from a carton. Store-bought broths and stocks are notorious for sneaking in caramel color, annatto, or other synthetic dyes that have no business being in something so wholesome ā making from scratch the only way to be truly sure of what's in your bowl. A splash of apple cider vinegar helps draw minerals from the bones during that long, gentle simmer, while the aromatics do the heavy lifting on flavor. The result is a rich, clear broth you can sip straight, use as a base for soups, or freeze in portions for whenever you need a quick, clean foundation. Skimming the foam early and straining through a fine-mesh sieve at the end keeps everything beautifully clear and pure ā no shortcuts, no additives, just real ingredients doing exactly what they're supposed to do.
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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!