Gluten Free Herbed Bone Broth Wellness Cup
Sipping a warm, herb-scented cup of homemade broth is one of those simple rituals that feels genuinely restorative, and this version delivers serious depth of flavor from just a handful of real, whole ingredients. Chicken backs or necks, fresh garden vegetables, and a trio of aromatic herbs come together in a slow, gentle simmer that fills your kitchen with the kind of smell that makes everyone wander in asking what's cooking. The apple cider vinegar is a quiet workhorse here — it helps draw minerals and collagen from the bones, giving the finished broth that silky, satisfying body you just can't get from a carton. Every single ingredient in this recipe is naturally free of gluten, so there's no label-reading anxiety, no wondering about hidden thickeners or additives — just clean, nourishing broth made exactly the way you want it. The blanching step at the start is a small but smart move that keeps the liquid beautifully clear rather than cloudy, so what ends up in your mug looks as good as it tastes. Ladle it straight into a cup for a warming wellness drink, or use it as a deeply flavorful base for soups, grains, or sauces 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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