Hazelnut Free Herbal Healing Chicken Broth
This golden, slow-simmered broth is the kind of thing that makes your whole kitchen smell like a hug ā deeply savory, warmly spiced, and genuinely restorative. Bone-in chicken pieces give the liquid serious body and richness, while fresh ginger, turmeric, rosemary, and thyme layer in an herbal complexity that store-bought cartons simply can't touch. The splash of apple cider vinegar is a quiet workhorse here, helping to draw out minerals and collagen from the bones over that long, gentle simmer. Because every ingredient is a whole, recognizable food ā vegetables, aromatics, herbs, and chicken ā there's no guesswork about what's actually in your bowl, which is a real relief when you're navigating tree nut sensitivities and scanning labels for hidden additives. The slow, uncovered simmer lets the broth concentrate naturally into something golden and fragrant, and the final straining step gives you a beautifully clear liquid ready to sip straight from a mug or use as the base for soups, grains, and sauces. Skimming the fat after chilling is a small extra step that pays off in a clean, polished finish. Make a big batch, portion it into containers, and you'll have a nourishing kitchen staple on hand 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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