Paraben Free Herbal Healing Chicken Broth
There is something deeply comforting about a pot of golden broth simmering low and slow on the stove, filling the kitchen with the warm, earthy scent of ginger, turmeric, and fresh herbs. This recipe leans hard into whole, unprocessed ingredients ā bone-in chicken, garden vegetables, and a generous bundle of fresh thyme, rosemary, and parsley ā which makes it a natural fit for anyone avoiding synthetic preservatives and chemical additives that sneak into so many store-bought broths. The splash of apple cider vinegar is a quiet workhorse here, helping to draw minerals and collagen from the bones over that long, gentle simmer. Fresh turmeric and ginger bring an anti-inflammatory warmth that dried spice blends simply cannot replicate, and the color they lend the finished broth is absolutely stunning. After straining and chilling, you end up with a clean, deeply flavored liquid that you know exactly what went into ā no mystery ingredients, no label anxiety. Use it as a base for soups, sip it straight from a mug, or freeze it in portions to have on hand whenever you need a nourishing, wholesome foundation for cooking.
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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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