Almond Free Herbed Bone Broth Wellness Cup
There is something deeply comforting about wrapping both hands around a warm mug of broth made entirely from scratch, and this herbed version delivers that feeling in every sip. Chicken backs or necks simmer low and slow with fresh carrots, celery, thyme, parsley, and rosemary, building a golden, aromatic base that tastes like pure nourishment. The apple cider vinegar works quietly in the background, helping to draw minerals from the bones without leaving any detectable flavor in the finished cup. A quick blanching step at the start pulls out surface impurities so the broth stays beautifully clear rather than cloudy or murky. Every single ingredient here is straightforward and naturally free from tree nuts, so there is no label-reading anxiety or cross-contamination guesswork to navigate. The recipe also includes a helpful note about keeping simmer time under three hours to manage histamine levels, which is a thoughtful touch for anyone paying close attention to what goes into their body. Sip it straight from the mug, use it as a base for soups, or freeze portions to have on hand whenever you need something warming and restorative.
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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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