Spice Free Herbed Bone Broth Wellness Cup
There is something deeply comforting about wrapping your hands around a warm mug of rich, golden broth, and this wellness cup delivers that feeling in the most nourishing way possible. Built on chicken backs or necks, fresh carrots, celery, and a handful of aromatic herbs, it's clean and deeply savory without leaning on any hot peppers, chili powders, or pungent spice blends that can irritate sensitive systems. The blanching step at the start is a small but smart move — it pulls out surface impurities so the finished broth is clear, clean-tasting, and genuinely beautiful in the mug. Apple cider vinegar does quiet work here too, helping to draw minerals from the bones during the long, gentle simmer. The recipe is careful about timing as well, capping the cook at two to two-and-a-half hours to keep the broth as gentle on the body as possible. Whether you're sipping it as a morning ritual, a midday reset, or a soothing evening wind-down, this is the kind of simple, wholesome cooking that actually makes you feel good.
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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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