Seed Oil Free Herbal Healing Chicken Broth
This golden, slow-simmered broth is the kind of thing that makes your whole kitchen smell like a hug ā deeply savory, warmly spiced, and genuinely restorative. Bone-in chicken pieces give the liquid incredible body, while fresh ginger, turmeric, rosemary, and thyme layer in an herbal complexity that store-bought cartons simply can't touch. 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. Every ingredient in this pot is whole and recognizable, which means no hidden industrial oils sneaking in through processed shortcuts or mystery additives. Skimming the foam early and keeping the heat at a bare simmer are the two moves that keep the finished broth clear and clean-tasting rather than murky or greasy. Once strained and chilled, you can lift off any solidified fat from the surface and be left with a pure, nourishing liquid that's ready to sip straight from a mug or use as the foundation for soups, grains, and sauces. It's the kind of recipe worth making in a big batch and keeping in the freezer all season long.
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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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