Eggless Herbal Healing Chicken Broth
This golden, slow-simmered broth is the kind of thing that makes your whole kitchen smell like comfort and medicine at the same time. Bone-in chicken pieces go into a big pot with carrots, celery, onion, garlic, and a seriously impressive lineup of fresh herbs ā thyme, rosemary, parsley ā plus ginger, turmeric, and a splash of apple cider vinegar to help draw all that goodness out of the bones. The result is a deeply fragrant, amber-hued liquid that tastes like it took far more effort than it actually did. Because this broth is built entirely from whole, unprocessed ingredients, there's no need to scrutinize store-bought cartons for hidden additives or worry about what's quietly lurking in a commercial blend. Everything here is straightforward and naturally free of eggs at every step, from the first skim to the final strain. It's wonderful sipped straight from a mug when you're under the weather, but it also makes an extraordinary base for soups, grains, or braised vegetables. Make a big batch, portion it into containers, and you'll be genuinely glad it's waiting in your fridge or freezer.
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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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