Carrageenan Free 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. Store-bought broths and cartons are notorious for sneaking in additives and thickeners — carrageenan included — so making your own from scratch is genuinely the cleanest route to a pure, additive-free cup. The blanching step at the start is a small but brilliant move that pulls out surface impurities early, leaving you with a beautifully clear, golden broth rather than a murky one. Fresh thyme, rosemary, and parsley bring an aromatic depth that dried herbs simply cannot match, while the apple cider vinegar works quietly in the background to help draw minerals from the bones during the long, gentle simmer. Carrots and celery round out the flavor with a subtle natural sweetness that makes this feel like a full-on wellness ritual rather than just a cooking project. The recipe also includes a thoughtful note about keeping the simmer under three hours to minimize histamine buildup, which is the kind of careful detail that sets a truly considered recipe apart. Sip it straight from the mug, use it as a base for soups, or stash portions in the freezer so a restorative cup is always within reach.
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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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