AIP Friendly Herbed Bone Broth Wellness Cup
There is something deeply nourishing about wrapping both hands around a warm mug of homemade broth, and this herbed version delivers that comfort in the most wholesome way possible. Built on a base of chicken backs or necks, fresh garden vegetables, and a splash of apple cider vinegar, every ingredient here is clean, simple, and free from the nightshades, grains, and additives that can make store-bought broths a minefield for anyone following an elimination-style protocol. The blanching step at the start is a small but smart move — it pulls out surface impurities so you end up with a beautifully clear, golden cup rather than a murky one. Fresh thyme, rosemary, and parsley bring an aromatic depth that makes this feel far more intentional than a basic stock, while the carrots and celery add a gentle natural sweetness. The recipe also keeps simmering time deliberately under three hours, which matters for those managing histamine sensitivity — a detail that shows real care in the development of this one. Serve it straight from the pot into a mug for an instant wellness ritual, or freeze portions so you always have something gut-friendly and satisfying on hand.
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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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