BHA & BHT Free Herbed Bone Broth Wellness Cup
There is something deeply comforting about wrapping your hands around a warm mug of golden, herb-scented broth — and this wellness cup delivers that feeling in the most nourishing way possible. The combination of fresh thyme, rosemary, and parsley gives the liquid a fragrant, almost floral depth, while the carrots and celery round everything out with a gentle sweetness. A splash of apple cider vinegar helps draw minerals from the bones during the long, slow simmer, making every sip feel genuinely restorative. For anyone avoiding synthetic preservatives like BHA and BHT, store-bought broths and bouillon products can be a minefield of hidden additives tucked into the fine print. This recipe sidesteps all of that by relying entirely on whole, fresh ingredients — nothing processed, nothing packaged with a suspicious shelf life. The blanching step at the start is a smart touch that keeps the final broth clean and clear rather than murky, so what ends up in your mug is pure and simple. Keeping the simmer time under three hours is also intentional, helping to keep histamine levels in check for those who are sensitive. Serve it straight from the pot while it's hot, or freeze portions quickly so you always have a clean, additive-free cup ready when you need it most.
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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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