Tree Nut Free Herbal Healing Chicken Broth
There is something deeply comforting about a pot of homemade broth simmering low and slow on the stove, filling every corner of the kitchen with warmth. This version layers bone-in chicken pieces with fresh ginger, turmeric, rosemary, thyme, and a whole bunch of parsley to build a golden, fragrant liquid that tastes like it took serious culinary skill ā even though the process is mostly hands-off. The apple cider vinegar is a quiet workhorse here, helping to draw minerals and collagen from the bones over that long, gentle simmer. Everything in this pot is naturally free of tree nuts, so there is no label-scanning or substitution stress ā just real, whole ingredients doing exactly what they are supposed to do. The result is a rich, herb-forward broth you can sip straight from a mug, use as a base for soups and grains, or freeze in portions for whenever you need a nourishing shortcut. Skimming the foam early and straining through a fine-mesh sieve at the end gives you a beautifully clear, clean finish that store-bought versions rarely match.
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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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