High Fructose Corn Syrup Free Herbed Bone Broth Wellness Cup
There is something deeply satisfying about wrapping your hands around a warm mug of broth that you made entirely from scratch, knowing exactly what went into it. Store-bought broths and bouillons are notorious for sneaking in sweeteners and additives — high fructose corn syrup included — so making your own is genuinely the cleanest route to a nourishing cup. This recipe keeps things beautifully simple: chicken bones, fresh vegetables, a handful of aromatic herbs, and a splash of apple cider vinegar are all you need to coax out a rich, golden broth with real depth of flavor. The blanching step at the start is a small but smart move that pulls out surface impurities and keeps the finished broth clear and clean-tasting rather than murky. Simmering low and slow for two to two and a half hours — but not beyond three — strikes the right balance between extracting collagen and keeping histamine levels in check. The result is a savory, herb-forward wellness cup that feels restorative whether you sip it on its own or use it as a base for soups and sauces. Any leftovers store easily in the fridge or freezer, so a single batch can carry you through several days of clean, wholesome eating.
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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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