Soy Free Herbed Bone Broth Wellness Cup
There is something deeply nourishing about wrapping both hands around a warm mug of homemade broth, and this herbed version delivers that comfort in the most wholesome way possible. Made with chicken bones, fresh garden vegetables, and a handful of fragrant herbs, it is clean, golden, and genuinely good for you. Store-bought broths and bouillon cubes are notorious for sneaking in soy-derived ingredients — lecithin, soy protein, or ambiguous "natural flavors" — so making your own from scratch is the surest way to know exactly what you are drinking. The apple cider vinegar works quietly in the background, helping to draw minerals from the bones during the long, gentle simmer. A quick blanching step at the start keeps the broth beautifully clear rather than cloudy, and skimming the surface every half hour ensures a clean, refined finish. Sip it straight from a mug as a morning ritual or an afternoon pick-me-up, and refrigerate or freeze any leftovers promptly to keep everything fresh and safe.
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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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