Soy Free Homemade Chicken Bone Broth

Total time4 hr 30 min

Prep time15 min

Cook time3 hr 45 min

4.5

(12)

Rich, golden, and deeply savory, this homemade chicken bone broth is the kind of kitchen project that makes your whole house smell incredible. Store-bought broths and stocks are notorious for sneaking in soy-derived additives, flavor enhancers, and preservatives, so making your own from scratch is genuinely the cleanest way to go. Every ingredient here is straightforward and whole — chicken bones, fresh vegetables, herbs, and a splash of apple cider vinegar that works to draw minerals out of the bones during the initial rest. The blanching step at the start pulls out impurities before the long simmer even begins, which means you end up with a clear, beautiful broth rather than a murky one. A slow, lazy simmer over several hours coaxes out collagen and flavor without any shortcuts or additives you'd need to second-guess. Once strained and chilled, it keeps beautifully in the fridge and is endlessly useful — sip it warm, use it as a base for soups, or add it anywhere a recipe calls for stock.

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Ingredients

8 servings

3 lb chicken bones and carcasses (backs, necks, wings, or a mix)
2 medium carrots, cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
1 medium yellow onion, quartered
6 cloves garlic, smashed
2 tbsp apple cider vinegar
4 sprigs fresh thyme
4 sprigs fresh parsley
2 bay leaves
1 tsp fine sea salt
10–12 cups cold water, or enough to cover by 1 inch
1 tbsp fresh ginger, thinly sliced (optional)

Instructions

1
Place the chicken bones in the stockpot and cover with cold water. Bring to a boil over high heat, then drain and rinse the bones under cold running water, discarding the blanching liquid. Wipe out the pot. This step removes impurities that would cloud the finished broth.
2
Return the rinsed bones to the clean pot. Add the carrots, celery, onion, garlic, apple cider vinegar, thyme, parsley, bay leaves, salt, and ginger (if using). Pour in enough cold water to cover everything by about 1 inch (10–12 cups). Let the pot sit, uncovered, for 20 minutes — the vinegar begins drawing minerals from the bones during this rest.

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