Citric Acid Free Herbal Healing Chicken Broth
Bone-in chicken pieces, aromatic vegetables, and a generous bundle of fresh herbs come together in a slow, gentle simmer that fills your kitchen with the kind of warmth that feels genuinely restorative. What makes this broth stand out is the layering of ginger, turmeric, thyme, rosemary, and parsley ā a lineup that goes well beyond the standard mirepoix and gives the finished liquid real depth and a beautiful golden color. For anyone avoiding citric acid, store-bought broths and bouillon cubes are a minefield of hidden additives and preservatives, so making your own from scratch is really the only way to be sure of what's in the pot. The apple cider vinegar here does the quiet work of drawing minerals from the bones without introducing any citrus-derived acids, keeping the recipe clean and safe from start to finish. After a long, unhurried simmer and a pass through a fine-mesh strainer, you're left with a clear, silky broth that's ready to sip straight from a mug or use as the base for soups, grains, and sauces. Cooling it in shallow containers and skimming the solidified fat once chilled are small steps that make a noticeable difference in the final texture and flavor. This is the kind of recipe worth making in a big batch and keeping stocked in the fridge all week.
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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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