Seeds 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 the kitchen with the warm, earthy scent of ginger, turmeric, and fresh herbs. This version leans hard into that healing reputation, layering bone-in chicken with aromatics like rosemary, thyme, and parsley to build a broth that tastes genuinely nourishing rather than flat or one-dimensional. A splash of apple cider vinegar goes into the pot early, helping to draw minerals and collagen from the bones over the long, gentle simmer. For anyone navigating a seeds-free lifestyle, store-bought broths and stocks can be a minefield of hidden seasonings and spice blends that sneak in unwanted ingredients ā making a batch from scratch like this is the cleanest, most reliable route. Every single ingredient here is straightforward and easy to verify, so you know exactly what is going into your bowl. The finished broth strains out beautifully golden and clear, ready to sip on its own, use as a base for soups, or freeze in portions for whenever you need it most.
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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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