Legume Free Herbal Healing Chicken Broth
There is something deeply comforting about a pot of homemade broth simmering low and slow on the stove, filling the kitchen with the kind of warmth that feels almost medicinal. This version leans into that feeling hard, layering bone-in chicken with fresh ginger, turmeric, rosemary, thyme, and parsley for a golden, fragrant liquid that tastes like it took serious effort ā even though the process is mostly hands-off. The apple cider vinegar is a quiet workhorse here, helping to draw minerals and collagen from the bones over those long, gentle hours of simmering. Every ingredient in the pot is a whole vegetable, a fresh herb, or a clean spice, so there is nothing hiding in the ingredient list that could trip up anyone avoiding legumes. Store-bought broths and bouillons are notorious for sneaking in pea protein, lentil starch, or other legume-derived additives, which makes a from-scratch pot like this genuinely worth the effort. Once strained and chilled, you will have a silky, deeply savory broth ready to sip straight from a mug, use as a soup base, or stir into grains and sauces all week long.
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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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