Shellfish Free Herbed Bone Broth Wellness Cup
There is something deeply restorative about wrapping your hands around a warm mug of homemade broth, and this herb-forward wellness cup delivers that comfort in the most nourishing way possible. Chicken backs or necks form a rich, collagen-dense base, while carrots, celery, and a generous bundle of fresh thyme, parsley, and rosemary give the liquid a clean, aromatic depth that store-bought versions simply cannot match. A splash of apple cider vinegar is added early in the process to help draw minerals from the bones, making every sip as functional as it is satisfying. The blanching step at the start is a small but smart move — it removes surface impurities so the finished broth comes out beautifully clear rather than cloudy. Simmering is kept to a careful two-to-two-and-a-half-hour window, which is worth noting for anyone mindful of histamine levels in long-cooked broths. Once strained and seasoned, it's ready to drink straight from a mug as a soothing daily ritual or used as a flavorful base for soups and grains. With nothing but whole, recognizable ingredients from start to finish, you know exactly what's in your cup — no hidden additives, no seafood-derived stocks, just pure, honest flavor.
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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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