Cinnamon Free Herbed Bone Broth Wellness Cup
There is something deeply comforting about wrapping your hands around a warm mug of rich, golden broth, and this herbed version delivers that feeling with serious depth of flavor. Chicken backs and necks are simmered low and slow with fresh thyme, rosemary, parsley, carrots, and celery — a lineup that builds a savory, aromatic base without any warming spices that could cause a reaction. The blanching step at the start is a small but smart move that pulls out surface impurities and keeps the finished broth beautifully clear rather than murky. A splash of apple cider vinegar helps draw minerals from the bones during the long simmer, making this as nourishing as it is satisfying to sip. Many store-bought broths and wellness blends sneak in spice blends that can be hard to parse on a label, so making your own gives you complete control over every ingredient in the pot. The fresh herbs do all the heavy lifting here, giving the broth a clean, garden-forward flavor that feels both restorative and genuinely delicious.
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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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