This nourishing sipping broth starts with chicken backs, blanched and rinsed for a clean, clear finish, then simmered low and slow with carrots, celery, and a generous bundle of fresh thyme, parsley, and rosemary. A splash of apple cider vinegar helps draw out deep, savory flavor and body from the bones, while a careful simmer time keeps things gentle rather than harsh. Skimming the surface every half hour gives you a broth that's clean-tasting and golden, not greasy or cloudy, and a fine strain at the end leaves nothing but silky, sippable liquid. Season with just a bit of salt and it's ready to drink straight from the mug, warm and restorative any time of day. It's a comforting, ingredient-simple option that fits neatly into a low FODMAP routine, and it keeps well in the fridge or freezer for easy sipping all week.
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A serving of up to about 1 1/3 stalks of celery is low in FODMAPs. This recipe contains only about 1/2 stalk of celery per serving, making it likely Low FODMAP. If you prefer to always avoid celery, please tap it and change its rating to Red.
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.
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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