Walnut Free Herbed Bone Broth Wellness Cup
There is something deeply restorative about wrapping your hands around a warm mug of homemade broth, and this herbed version delivers that comfort with real intention. Built on chicken bones, fresh garden vegetables, and a handful of fragrant herbs, it's the kind of thing that feels like self-care in liquid form. 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 pulls out surface impurities so the finished broth comes out beautifully clear rather than cloudy or murky. Because every ingredient here is whole and straightforward, there's no need to scan labels or second-guess what's hiding in a store-bought carton. The recipe also includes a smart note about keeping the simmer under three hours, which helps manage histamine levels for anyone who is sensitive. Sip it straight from a mug, use it as a base for soups, or keep a batch in the freezer for whenever you need something genuinely nourishing.
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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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