Paleo Herbed Bone Broth Wellness Cup
There is something deeply nourishing about wrapping your hands around a warm mug of homemade broth, and this herbed version delivers that comfort in the most wholesome way possible. Made with chicken backs or necks, fresh garden vegetables, and a handful of fragrant herbs, it checks every box for clean, ancestral eating — no additives, no fillers, just real food simmered low and slow. The splash of apple cider vinegar is a smart touch, helping to draw minerals from the bones during the long simmer so every sip is as restorative as it is delicious. A quick blanching step at the start keeps the finished broth beautifully clear and clean-tasting, which makes a real difference when you're drinking it straight from a mug rather than hiding it in a stew. The rosemary, thyme, and parsley give the liquid an aromatic depth that makes this feel like a ritual rather than just a recipe. Store-bought versions often sneak in yeast extracts, natural flavors, or other questionable additives, so making your own means you know exactly what you're getting. Sip it hot as a morning wellness cup, an afternoon pick-me-up, or a light evening wind-down — it's the kind of simple, intentional cooking that feels genuinely good.
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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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