Eosinophilic Esophagitis Friendly Herbal Healing Chicken Broth
A deeply nourishing pot of golden broth, this slow-simmered recipe draws richness from bone-in chicken pieces and a generous lineup of aromatic vegetables and fresh herbs. The long, gentle simmer ā barely a bubble breaking the surface for nearly three hours ā coaxes collagen and minerals from the bones while the ginger, turmeric, thyme, rosemary, and parsley layer in warmth and depth without relying on any common trigger ingredients. For anyone managing eosinophilic esophagitis, store-bought broths and stocks can be a minefield of additives, natural flavors, and hard-to-verify ingredients, so making your own from scratch puts you fully in control of every single thing going into the pot. Apple cider vinegar is added early in the process to help draw nutrients from the bones, and the finished broth is strained through a fine-mesh sieve so you're left with nothing but a clean, clear, beautifully flavored liquid. The result is something you can sip straight from a mug on a hard day or use as a gentle, flavorful base for soups and soft foods that are easier to tolerate. Chilling it overnight and skimming the solidified fat gives you a polished, restaurant-quality broth that keeps well and tastes like it took real effort ā because it did, in the best possible way.
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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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