Barley Free Herbed Bone Broth Wellness Cup
There is something deeply comforting about wrapping your hands around a warm mug of rich, golden broth made entirely from scratch. This wellness cup is built on a foundation of chicken bones, fresh garden vegetables, and a handful of fragrant herbs — thyme, rosemary, and parsley — that fill your kitchen with an aroma that feels almost medicinal in the best possible way. A splash of apple cider vinegar draws minerals from the bones during the long, gentle simmer, making every sip feel genuinely nourishing. The blanching step at the start is a small but smart move that keeps the finished broth beautifully clear rather than cloudy or murky. Because every ingredient here is whole and unprocessed, you never have to second-guess what's in the cup — no packaged stocks, no hidden grain-based additives, just clean, honest flavor. Sip it straight from a mug as a morning ritual, use it as a base for soups, or pour it over grains and greens to add depth to a weeknight dinner. Store leftovers quickly and consume within a day for the freshest, safest result.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!