Low Fiber Herbed Bone Broth Wellness Cup
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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
Ingredient noteLow Residue diets limit fibrous vegetables like carrot, but only a modest amount goes into each serving, so it is likely Low Residue. If you prefer to always avoid carrot, please tap it and change its rating to Red.
- 2 stalks celery, cut into 2-inch pieces
Ingredient noteLow residue diets limit whole fruits, roots, and botanicals that add fiber. The celery here is infused and then strained out, leaving virtually no residue, so it is likely low residue. If you prefer to always avoid celery, please tap it and change its rating to Red.
- 4 sprigs fresh thyme
- 4 sprigs fresh parsleyIngredient note
Low residue diets limit fibrous leafy greens and herbs. Parsley is used here only as a small amount of chopped fresh herb for seasoning, so it is likely low residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
- 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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