Turkey Free Herbed Bone Broth Wellness Cup
Warm, aromatic, and deeply nourishing, this herbed bone broth is the kind of thing that makes you feel better just holding the mug. Chicken backs or necks simmer low and slow with fresh thyme, rosemary, parsley, carrots, and celery until the liquid turns golden and fragrant — the kind of broth that tastes like it took all day even when it didn't. A splash of apple cider vinegar helps draw minerals from the bones, and the initial blanching step keeps everything beautifully clear rather than cloudy. For anyone avoiding turkey, this is a straightforward win — chicken is the only protein here, so there's no guesswork about what went into the pot. The recipe is also thoughtfully timed: simmering stops well before the three-hour mark to keep histamine levels in check, which matters if you're cooking for anyone with sensitivities. Serve it straight from the stove in a big mug, or stash it in the fridge or freezer for a restorative sip whenever you need one.
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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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