Whole 30 Herbed Bone Broth Wellness Cup
Sipping a warm mug of homemade bone broth is one of those small rituals that genuinely feels like self-care, and this herb-forward version delivers serious depth of flavor from nothing but clean, whole ingredients. The blanching step at the start is a smart move — it pulls surface impurities off the bones before the real simmer begins, which is what gives you that beautifully clear, golden broth instead of a murky, cloudy cup. Fresh thyme, rosemary, and parsley do the heavy lifting on flavor, while a splash of apple cider vinegar helps draw minerals from the bones during the long, gentle cook. The result is rich, savory, and deeply satisfying without a single additive, sweetener, or off-plan ingredient in sight. Store-bought broths and wellness drinks are often loaded with sugar, natural flavors, or other sneaky additives that can derail a reset — making this from scratch puts you fully in control. It's the kind of thing you can sip straight from a mug on a slow morning or use as a nourishing base for soups and braises throughout the week.
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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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