Lactose Free Herbal Healing Chicken Broth
There is something deeply restorative about a pot of homemade chicken broth simmering low and slow on the stove, filling the kitchen with the warm, earthy scent of ginger, turmeric, and fresh herbs. This version layers in rosemary, thyme, parsley, and bay leaves alongside aromatics like garlic and leek, building a golden, fragrant liquid that tastes nothing like the flat, salty stuff in a carton. The apple cider vinegar is a quiet workhorse here ā it helps draw minerals and collagen from the bones over that long, gentle simmer, giving the finished broth a silky, full-bodied quality you can actually feel. Because the entire recipe is built on bones, vegetables, and herbs, there is no dairy anywhere in sight, making it a naturally safe and satisfying option for anyone managing lactose sensitivity. Packaged broths and store-bought stocks can be surprisingly tricky to vet, but when you make it yourself from scratch, you know exactly what went into the pot. The final step of chilling and skimming the fat leaves you with a clean, clear broth that is ready to sip straight from a mug, use as a base for soups, or freeze in portions for whenever you need it most.
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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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