Yeast Free Herbed Bone Broth Wellness Cup
There is something deeply restorative about wrapping your hands around a warm mug of broth made entirely from scratch, and this herbed version delivers that comfort in the most nourishing way possible. The combination of fresh thyme, rosemary, and parsley gives the liquid a fragrant, garden-forward depth that store-bought cartons simply cannot replicate. A splash of apple cider vinegar helps draw minerals from the bones during the long, gentle simmer, making every sip feel intentional and wholesome. For anyone navigating a yeast-free approach to eating, broth can be a surprisingly tricky category — many packaged versions contain yeast extract or yeast-derived flavor boosters hiding in the ingredient list. This recipe keeps things completely clean, relying only on bones, fresh vegetables, and herbs to build its flavor from the ground up. The blanching step at the start is a small but smart move that keeps the finished broth clear and pure-tasting rather than murky or bitter. One important detail worth noting: the recipe specifically caps the simmer time at two to two-and-a-half hours to limit histamine accumulation, which makes this a thoughtful choice for sensitive systems. Serve it straight from the pot into a mug for an immediate wellness boost, or freeze portions quickly so you always have a clean, homemade option on hand.
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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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