Paleo Herbal Healing Chicken Broth
There is something deeply restorative about a pot of homemade broth simmering low and slow on the stove, filling the kitchen with the warm, earthy scent of herbs and spices. This version layers bone-in chicken pieces with fresh ginger, turmeric, rosemary, thyme, and a splash of apple cider vinegar ā a combination that draws rich gelatin and minerals from the bones while building a broth that tastes genuinely alive. The apple cider vinegar is a quiet workhorse here, helping to coax nutrients from the bones during that long, gentle simmer. Every ingredient in the pot is whole, unprocessed, and exactly the kind of clean, real-food cooking that makes this approach so satisfying to follow. Store-bought broths are notorious for sneaking in additives, natural flavors of uncertain origin, or sweeteners that have no business being in a savory base ā making this from scratch sidesteps all of that entirely. The finished broth is golden, fragrant, and versatile enough to sip straight from a mug, use as a cooking liquid, or freeze in portions for whenever you need it. It is the kind of foundational recipe that quietly makes everything else you cook taste better.
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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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