Eosinophilic Esophagitis Friendly Herbed Bone Broth Wellness Cup
Sipping something warm, nourishing, and genuinely safe can feel like a luxury when you're managing a condition that turns so many everyday foods into a minefield. This golden, herb-scented broth is built from a short, clean list of whole ingredients — fresh chicken bones, garden vegetables, and fragrant herbs — with nothing hidden and nothing unnecessary. The blanching step at the start is a small but smart move that pulls out surface impurities and keeps the liquid beautifully clear, so what ends up in your mug is pure and gentle on a sensitive esophagus. Simmering time is deliberately capped at two to two-and-a-half hours, which matters here because extended cooking can increase histamine levels in bone broth — a real concern that most generic recipes simply ignore. Apple cider vinegar draws minerals from the bones during the simmer, adding quiet depth without any harsh flavor. The result is a savory, aromatic cup that feels restorative rather than medicinal, with the brightness of fresh thyme, rosemary, and parsley coming through in every sip. Store it properly and it keeps in the fridge for up to 24 hours, making it easy to have a safe, comforting option ready whenever 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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