Wheat Free Herbed Bone Broth Wellness Cup
There is something deeply comforting about wrapping your hands around a warm mug of rich, golden broth made entirely from scratch. This wellness cup is built on a clean, simple foundation — chicken bones, fresh garden vegetables, and a handful of fragrant herbs — with zero grains or fillers in sight, making it a naturally safe choice for anyone avoiding wheat. 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 is clear, clean, and genuinely beautiful. Fresh thyme, rosemary, and parsley give it an herby depth that makes this feel far more intentional than a basic stock. The careful timing — kept well under three hours — is a smart touch that keeps the broth tasting bright rather than heavy. Sip it straight from the mug, or use it as a nourishing base for soups and sauces you can feel good about.
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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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