Pregnancy Friendly Herbed Bone Broth Wellness Cup
Warm, nourishing, and deeply savory, this herbed bone broth is the kind of thing that feels like genuine self-care in a mug. It's built from fresh chicken bones, garden vegetables, and a handful of fragrant herbs — simple ingredients that come together into something genuinely restorative. The recipe includes a smart blanching step at the start, which removes surface impurities and keeps the broth beautifully clear, and the simmering time is deliberately capped to minimize histamine buildup — a real consideration worth paying attention to during pregnancy. Apple cider vinegar helps draw minerals from the bones, so every sip is doing quiet, good work. Fresh thyme, rosemary, and parsley give the broth an herby depth that makes it feel far more special than the shelf-stable cartons at the grocery store. Storage guidance is built right into the recipe, so you always know exactly how long it's safe to keep — refrigerate and use within 24 hours, or freeze promptly. Whether you sip it between meals or lean on it when nothing else sounds appealing, this is a recipe worth keeping close.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!