Pregnancy Friendly Herbal Healing Chicken Broth
There is something deeply comforting about a pot of golden broth simmering low and slow on the stove, and this one earns its place in any nourishing kitchen rotation. Bone-in chicken pieces are coaxed into a rich, fragrant stock alongside carrots, celery, onion, and garlic, with fresh ginger and turmeric adding a gentle warmth that feels genuinely restorative. The long, unhurried simmer ā anywhere from two and a half to three hours ā draws out deep flavor and body from the bones, resulting in a broth that is silky, golden, and satisfying in a way that store-bought versions simply cannot match. A splash of apple cider vinegar goes into the pot early, helping to coax minerals from the bones over the course of the cook. During pregnancy, knowing exactly what is in your food matters, and making broth from scratch means no hidden additives, no mystery sodium levels, and full control over every ingredient. The finished broth is strained, carefully cooled, and refrigerated promptly ā steps that keep food safety front of mind, which is especially important right now. Sip it warm from a mug, use it as a base for soups, or stir it into grains for an easy, nourishing boost any time of day.
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Learn more āIngredients
6 servings
- 3 lb bone-in chicken pieces (backs, necks, wings, or a whole carcass)
Ingredient noteCook all poultry thoroughly when pregnant.
- 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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