Citric Acid Free Herbed Bone Broth Wellness Cup
There is something deeply nourishing about wrapping your hands around a warm mug of homemade broth, and this herbed version delivers that comfort in the cleanest way possible. Many store-bought broths and bouillons sneak in citric acid as a preservative or flavor enhancer, making label-reading an exhausting chore — this recipe sidesteps all of that by relying entirely on whole, fresh ingredients you can see and trust. Chicken backs or necks simmer low and slow with carrots, celery, and a generous bundle of fresh thyme, parsley, and rosemary, building a golden, aromatic broth that tastes like it took far more effort than it did. The blanching step at the start is a small but smart move that keeps the liquid beautifully clear and clean-tasting. A splash of apple cider vinegar helps draw minerals from the bones, adding depth without any problematic additives. Because histamine can build up with extended cooking, the recipe keeps the simmer window tight — a thoughtful detail that makes this especially suitable for sensitive systems. Sip it straight from a mug as a wellness ritual, or use it as a gentle, flavorful base for soups and grains 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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