Rye Free Herbed Bone Broth Wellness Cup

Total time2 hr 50 min

Prep time10 min

Cook time2 hr 30 min

There is something deeply comforting about wrapping your hands around a warm mug of golden, herb-scented broth — and this wellness cup delivers that feeling in the most nourishing way possible. Built on a base of chicken bones, fresh carrots, celery, and a generous bundle of thyme, parsley, and rosemary, the flavor is clean, aromatic, and genuinely satisfying. A splash of apple cider vinegar draws out the goodness from the bones during the long, gentle simmer, while a blanching step at the start keeps the finished broth beautifully clear rather than cloudy. For anyone navigating grain sensitivities, this recipe is naturally free of any problematic ingredients — every component is whole, fresh, and straightforward, with no hidden fillers or additives to second-guess. The instructions are thoughtful too, with a cap on simmer time and clear guidance on skimming, so you get a broth that tastes bright rather than heavy. It stores well in the fridge for up to 24 hours or heads straight to the freezer, making it easy to keep a batch on hand for slow mornings or whenever you need something restorative.

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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
Bragg Organic Raw-Unfiltered Apple Cider Vinegar - 32 fl oz Bragg Organic Apple Cider Vinegar Heinz All Natural Apple Cider Vinegar Spectrum Naturals Organic Apple Cider Vinegar Filtered Dynamic Health Organic Apple Cider Vinegar with Mother
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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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