Capsaicin Free Herbed Bone Broth Wellness Cup
There is something deeply comforting about wrapping your hands around a warm mug of homemade broth, and this herbed version delivers that restorative feeling in every sip. Chicken bones, fresh garden herbs, and a splash of apple cider vinegar come together in a long, gentle simmer that draws out rich collagen and deep savory flavor without any heat-forward ingredients. For anyone managing sensitivity to capsaicin, store-bought broths and wellness drinks can be a minefield — many contain chili extract, paprika, or spice blends that sneak in under vague labeling. This recipe keeps things clean and straightforward, relying entirely on thyme, parsley, rosemary, carrots, and celery to build its flavor profile. The blanching step at the start is a small but smart move that keeps the finished broth beautifully clear rather than cloudy. A note worth following: the recipe caps simmering time at three hours to keep histamine levels in check, and the storage guidance is just as thoughtful — refrigerate and use within 24 hours or freeze quickly. It's the kind of nourishing cup you'll want to make on a slow Sunday and sip throughout the week.
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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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