Wheat 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 scent of herbs and warm spices. This version layers in fresh ginger, turmeric, rosemary, and thyme alongside the classic aromatics, giving the finished liquid a complexity that goes well beyond basic stock. Every single ingredient here is naturally free of wheat, so there is no label-reading required and no hidden grain-based additives to worry about ā just clean, wholesome components doing their job beautifully. The apple cider vinegar is a quiet workhorse in the pot, helping to draw minerals and gelatin from the bones over the long, gentle simmer. After nearly three hours of low heat, the broth turns a rich amber and the chicken practically falls from the bones on its own. Strain it, season it, and you have a deeply nourishing base that works as a sipping broth, a soup starter, or a cooking liquid for grains and vegetables. A batch keeps well in the fridge and gets even better the next day once the fat has been skimmed from the surface.
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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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