Low Histamine Bone Broth

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Unlike traditional bone broths, this low histamine version is quick-simmered and made without bones to avoid histamine buildup. Instead, it uses fresh meat, gentle herbs, and vegetables like celery and onion to build flavor fast. With a soothing, savory taste and a clean, hydrating feel, this broth is perfect for sipping or using in low histamine soups and stews.

Ingredients Needed:

• 2 cups low histamine meat (boneless, thawed): like fresh chicken breast or turkey thigh.
• 2 cups filtered water: clean, additive-free.
• 2 stalks celery: adds mild flavor.
• 1 onion: gently sweet when simmered.
• 2 cloves garlic: optional, skip if sensitive.
• 1 tsp Redmond Real Salt: unrefined, mineral-rich.

Optional Seasonings (choose based on tolerance):

• 1 tsp fresh cilantro: gentle and low in salicylates.
• 1 tsp fresh ginger: calming for digestion.
• 1 tsp lemongrass: light citrusy note.
• 1 tsp flat leaf parsley: detox-friendly herb.
• 1 tsp rosemary, thyme, oregano, or basil: use only one or two to stay gentle.

How To Make Low Histamine Bone Broth:

Boil the Water:
In a large stockpot, bring 2 cups of filtered water to a boil.

Prep the Ingredients:
Chop celery, onion, and any fresh herbs or garlic you plan to use.

Add Everything to the Pot:
Once the water is boiling, add your thawed meat, vegetables, salt, and any seasonings. Bring back to a boil.

Simmer Gently:
Lower heat and simmer uncovered for 20 minutes. Do not overcook to avoid histamine build-up.

Cool and Strain:
Remove from heat and let cool for 5 minutes. Strain the broth and discard solids.

Serve or Freeze:
Enjoy immediately or pour into silicone storage cubes and freeze for future use.

Recipe Tips:

• Always start with freshly thawed meat, not previously cooked or leftover.
• Avoid long cooking times to keep histamine low.
• Only add herbs you know you tolerate.
• Freeze any leftovers right away to prevent histamine from rising.
• Use silicone trays for easy broth portions.

How to Store & Reheat:

• Room Temperature: Do not leave out longer than 30 minutes.
• Fridge: Not recommended—freeze instead.
• Freezer: Freeze in silicone cubes and store in bags for up to 3 months. Reheat gently on the stove.

Nutrition Facts (approx. per serving, makes 2 cups):

• Calories: 626
• Sodium: 700 mg
• Protein: 52 g
• Fat: 40 g
• Carbs: 8 g
• Fibre: 1 g
• Sugar: 3 g

FAQs:

Why no bones in this broth?
Bones release histamine during long cooking times. This broth uses meat only to keep histamine levels low.

Can I use leftover meat?
No, always use freshly thawed, uncooked meat. Leftovers can raise histamine levels.

What meat is best for low histamine broth?
Fresh chicken breast or turkey thigh works well. Always freeze immediately after cooking.

Can I store this broth in the fridge?
It’s best to freeze it right after cooling. Storing in the fridge can increase histamine.

Are garlic and onion low histamine?
Yes, but they’re high FODMAP. If you’re also sensitive to FODMAPs, reduce or omit.

Try More Recipes:

• Low Histamine Pumpkin Spice Tea
• Low Histamine Pumpkin Cookies
• Low Histamine Pumpkin Soup