High Fructose Corn Syrup Free Herbal Healing Chicken Broth

Total time3 hr 45 min

Prep time15 min

Cook time3 hr

High Fructose Corn Syrup Free Herbal Healing Chicken Broth

A deeply nourishing pot of broth built from real bones, garden vegetables, and a lineup of fresh herbs and roots, this is the kind of recipe that makes your whole kitchen smell like someone who has their life together. The secret weapon here is the combination of fresh ginger, turmeric, thyme, rosemary, and parsley simmering low and slow for nearly three hours — the result is a golden, fragrant liquid that tastes like it came from a very serious grandmother's kitchen. A splash of apple cider vinegar helps draw minerals from the bones during that long, gentle simmer, which is exactly the kind of detail that separates a truly restorative broth from a watery afterthought. Store-bought broths and stocks are notorious for sneaking in sweeteners and additives that have no business being in something this wholesome, so making your own from scratch is the cleanest way to know exactly what's in your bowl. Every single ingredient here is whole and unprocessed — bones, vegetables, herbs, and spices — so there's nothing to decode on a label and no hidden shortcuts. It's equally at home as a sipping broth, a base for soups and grains, or the liquid you reach for whenever a recipe calls for stock and you want it to actually taste like something.

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Ingredients

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
Carrots Loose Organic Bunch Carrots Grimmway Farms Cut & Peeled Baby Carrots Cal-Organic Farms Baby Carrots, Rainbow, Cut & Peeled Bolthouse Farms Baby-Cut Carrots
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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 — small bubbles breaking the surface occasionally, not a rolling boil.

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