Legume Free Herbed Bone Broth Wellness Cup
There is something deeply restorative about wrapping your hands around a warm mug of homemade broth, and this herb-forward wellness cup delivers that comfort in the most nourishing way possible. Chicken backs or necks simmer low and slow with carrots, celery, and a fragrant bundle of thyme, rosemary, and parsley, creating a golden, deeply savory liquid that tastes like pure care in a cup. The apple cider vinegar works quietly in the background, helping to draw minerals from the bones during the long, gentle simmer. A quick blanching step at the start keeps the broth beautifully clear rather than cloudy, which makes it feel as polished as anything you'd find at a wellness café. For anyone navigating a legume-free approach, this recipe is naturally in the clear — every single ingredient is a whole food with zero hidden fillers, thickeners, or plant proteins to second-guess. The strict timing guidance around the simmer window is a thoughtful touch that keeps the final product as clean and gentle as possible. Sip it straight from the mug, use it as a base for soups, or freeze it in portions so you always have something wholesome ready to go.
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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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