Low Iodine Herbal Healing Chicken Broth
Bone-in chicken pieces, fresh aromatics, and a long, slow simmer come together in a broth that is deeply golden, fragrant, and genuinely restorative. Ginger, turmeric, rosemary, and thyme layer in warmth and herbal complexity that makes this feel like something your grandmother would have kept on the stove all day. For anyone navigating iodine restrictions, homemade broth is a smart move ā store-bought versions often contain additives, yeast extracts, or seasonings that can be hard to vet. Here, every ingredient is straightforward and easy to account for, from the vegetables to the sea salt used to finish. A splash of apple cider vinegar draws minerals from the bones during the long simmer, giving the finished broth real body without any off-limits additions. The result strains out beautifully clear and rich, ready to sip on its own, use as a cooking base, 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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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