Rice Free Herbed Bone Broth Wellness Cup
Sipping on a warm, golden cup of homemade broth is one of those simple pleasures that feels genuinely nourishing from the inside out. This version layers fresh thyme, rosemary, and parsley with sweet carrots and celery to create something that smells incredible and tastes clean and deeply savory. A quick blanching step at the start pulls out surface impurities, so the finished broth is beautifully clear rather than murky — a small move that makes a big difference. The apple cider vinegar helps draw out minerals from the bones during the long, gentle simmer, giving the broth that rich, full-bodied quality you just can't get from a carton. Grain-free and completely free of fillers or starches, this is a recipe where every single ingredient earns its place. It's the kind of thing you'll want to keep stocked in the fridge or freezer for mornings when you need something warming and restorative without any fuss.
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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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