Mustard 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 every corner of the kitchen with warmth. This version leans into a gorgeous lineup of aromatics ā fresh ginger, turmeric, rosemary, thyme, and parsley ā that give the finished broth a golden color and a flavor that tastes like it took serious effort, even though the process is mostly hands-off. A splash of apple cider vinegar goes into the pot early, helping to draw out the richness from the bones over that long, gentle simmer. For anyone navigating a mustard sensitivity, store-bought broths and bouillon cubes can be a minefield of hidden seasonings and spice blends, so making your own from scratch is genuinely the safest and most satisfying route. Every ingredient here is whole, recognizable, and easy to verify. The result is a silky, deeply nourishing broth you can sip straight from a mug, use as a base for soups and grains, or freeze in batches to have on hand whenever you need it.
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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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