Pecan Free Herbed Bone Broth Wellness Cup
There is something deeply comforting about wrapping both hands around a warm mug of broth made entirely from scratch, and this herbed wellness cup delivers that feeling in the most nourishing way possible. Chicken backs or necks form the collagen-rich base, while fresh carrots, celery, thyme, parsley, and rosemary bring a clean, garden-forward aroma that fills the whole kitchen as it simmers. The apple cider vinegar is a quiet workhorse here — it helps draw minerals from the bones without leaving any detectable tang in the finished cup. A quick blanching step at the start pulls out surface impurities so the broth comes out beautifully clear rather than cloudy or murky. Every ingredient is straightforward and naturally free from tree nuts, so there is no label-scanning or substitution stress involved — just honest, whole-food cooking. The recipe also includes a helpful reminder to keep simmering time under three hours, which is a smart detail that keeps the broth tasting fresh and bright rather than heavy. Sip it straight from the mug, use it as a base for soups, or freeze portions to have something genuinely restorative ready whenever you need it.
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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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