Mediterranean Diet Friendly Herbed Bone Broth Wellness Cup
Sipping a warm cup of homemade broth feels like a reset button for the body, and this herb-forward version delivers that comfort with real intention. Fresh chicken bones are blanched first to pull out impurities, which gives you a beautifully clear, clean-tasting liquid rather than the murky result you might get skipping that step. Carrots, celery, and a generous bundle of thyme, parsley, and rosemary do the heavy lifting on flavor — no powders, no additives, just whole ingredients simmering low and slow. A splash of apple cider vinegar is added during cooking to help draw minerals from the bones, making every mug genuinely nourishing. This kind of whole-food, vegetable-and-herb-driven approach is exactly what makes a recipe feel right at home in a Mediterranean-style way of eating — simple, ingredient-honest, and deeply satisfying. The broth is best enjoyed fresh and hot, but it stores well in the fridge or freezer, so you can make a batch and have a restorative cup ready whenever you need one.
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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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