Fructose 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 every sip. Made with chicken backs or necks, fresh carrots, celery, and a generous bundle of thyme, parsley, and rosemary, it has a clean, savory depth that feels genuinely nourishing. A splash of apple cider vinegar draws minerals from the bones during the long, gentle simmer, making this as wholesome as it is satisfying. For anyone managing fructose sensitivity, store-bought broths and bouillons can be a minefield of hidden sweeteners, onion powders, and fruit-derived additives. This recipe keeps things straightforward — every ingredient is whole, recognizable, and low in fermentable sugars, so you know exactly what you're drinking. The blanching step at the start is a smart touch that removes surface impurities and keeps the finished broth beautifully clear rather than cloudy or bitter. The simmering window is intentionally kept to two to two-and-a-half hours, which strikes the right balance between flavor development and keeping the broth as gentle on the body as possible. Serve it straight from the pot into a mug for an instant wellness ritual, or cool and freeze it in portions so you always have a safe, homemade option on hand.
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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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