Xanthan Gum Free Herbal Healing Chicken Broth
This golden, slow-simmered broth is the kind of thing that makes your whole kitchen smell like comfort and care. Bone-in chicken pieces go into a big stockpot with carrots, celery, onion, garlic, fresh ginger, and turmeric, then get a generous bundle of thyme, rosemary, parsley, and bay leaves for an herbal depth that store-bought broth simply cannot match. A splash of apple cider vinegar helps draw out the goodness from the bones over a long, gentle simmer, resulting in a rich, golden liquid that's naturally thick and nourishing without any added thickeners whatsoever. That's the beauty here ā no stabilizers, no gums, no additives of any kind, just real ingredients doing exactly what they're supposed to do. Many packaged broths and stocks sneak in xanthan gum or similar agents to improve texture and shelf life, so making your own is the only way to be truly certain of what's in your bowl. The straining step leaves you with a beautifully clear, deeply flavored broth that works as a soothing sip on its own, a base for soups and stews, or a cooking liquid for grains and vegetables. Once chilled, you can skim the fat and portion it out, knowing every drop is exactly as clean and wholesome as it looks.
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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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