Tree Nut Free Herbed Bone Broth Wellness Cup
There is something deeply comforting about wrapping your hands around a warm mug of homemade broth, and this herbed version delivers that cozy, restorative feeling in every sip. Chicken backs or necks simmer low and slow with fresh thyme, rosemary, parsley, carrots, and celery, creating a golden, fragrant cup that tastes like pure nourishment. A splash of apple cider vinegar is added during cooking to help draw minerals from the bones, and the smart blanching step at the start keeps the final broth beautifully clear rather than cloudy. For anyone navigating tree nut concerns, this recipe is naturally worry-free — every ingredient is straightforward and whole, with no hidden oils, nut-based additives, or ambiguous store-bought shortcuts to second-guess. The recipe also includes a helpful note to keep simmering time under three hours, which is a thoughtful detail that speaks to how carefully this one is crafted. Serve it straight from the pot into a mug for an instant wellness ritual, or cool and freeze portions so you always have something nourishing on hand.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!