MSG Free Herbal Healing Chicken Broth
There is something deeply comforting about a pot of homemade broth simmering low and slow on the stove, filling every corner of the kitchen with warmth. This golden, fragrant broth gets its depth from bone-in chicken pieces and a generous lineup of aromatics ā carrots, celery, onion, garlic, fresh ginger, and turmeric ā so every spoonful tastes like it was made with real intention. The apple cider vinegar is a quiet workhorse here, helping to draw minerals and collagen from the bones over that long, gentle simmer. Store-bought broths and bouillon cubes are notorious for hiding flavor enhancers that can trigger sensitivities, but this recipe keeps everything completely clean ā just whole vegetables, fresh herbs, and honest seasoning. Rosemary, thyme, parsley, and bay leaves layer in an herbal complexity that makes this taste far more sophisticated than the short ingredient list might suggest. The slow, uncovered simmer and careful straining process produce a broth that is clear, silky, and deeply savory without a single additive in sight. Make a big batch, skim the fat once it chills, and you will have a nourishing base ready for soups, grains, or simply sipping straight from a mug.
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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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