Low Sugar Herbed Bone Broth Wellness Cup
Warm, savory, and deeply nourishing, this herbed broth is the kind of thing you'll want to sip slowly on a quiet morning or after a long day. Every ingredient here is whole and intentional — chicken bones, fresh vegetables, and a handful of fragrant herbs — with absolutely nothing added that could sneak in unwanted sweetness. That matters more than you might think, since many store-bought broths and wellness drinks contain hidden sugars, flavor syrups, or sweetened additives that undermine an otherwise clean routine. The apple cider vinegar does quiet but important work here, helping to draw minerals from the bones during the long, gentle simmer. A smart blanching step at the start keeps the finished broth beautifully clear rather than cloudy or murky. Skimming the surface every half hour is a small effort that pays off in a clean, refined flavor that feels almost restaurant-quality. Ladle it straight into a mug and it becomes a ritual as much as a recipe — simple, grounding, and completely free of anything you didn't put in yourself.
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Learn more →Ingredients
4 servings
- 2 lbs chicken backs or necks, fresh (not frozen-thawed overnight)
- 6 cups cold water
- 2 medium carrots, cut into 2-inch pieces
- 2 stalks celery, cut into 2-inch pieces
- 4 sprigs fresh thyme
- 4 sprigs fresh parsley
- 2 sprigs fresh rosemary
- 1 tbsp apple cider vinegar
- 1 tsp salt, or to taste
Instructions
- 1
Place the chicken backs or necks in a large stockpot and cover with the cold water. Bring to a boil over high heat, then immediately drain and rinse the bones under cold running water. Return the rinsed bones to the pot — this blanching step removes surface impurities and keeps the broth clear.
- 2
Add the carrots, celery, thyme, parsley, rosemary, and apple cider vinegar to the pot. Pour in enough fresh cold water to cover everything by about 1 inch (roughly 6 cups). Bring to a boil over high heat, then reduce the heat to low so the liquid holds a gentle, steady simmer with small bubbles breaking the surface.
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