Brazil Nut Free Ginger-Turmeric Healing Broth

Total time2 hr

Prep time15 min

Cook time1 hr 45 min

5.0

(17)

Brazil Nut Free Ginger-Turmeric Healing Broth

This golden, fragrant broth is the kind of thing you want simmering on the stove when the weather turns or you just need something deeply restorative. Fresh ginger and turmeric give it a warm, earthy heat, while the long simmer with bone-in chicken, carrots, and parsnips builds a richness that no store-bought carton can touch. A splash of apple cider vinegar added early in the cook helps coax every bit of goodness out of the bones, leaving you with a broth that's silky and full-bodied. The whole recipe relies on straightforward, whole-food ingredients — nothing processed, nothing hidden — so you can feel completely confident about what's in the bowl. Because every component is listed and easy to verify, it's a genuinely stress-free choice for anyone navigating tree nut allergies or sensitivities, since there's no risk of sneaky cross-contamination from packaged or pre-made shortcuts. Shred the chicken back into the broth for a hearty meal, or keep it separate and use it through the week. Either way, a ladle of this over a quiet evening is hard to beat.

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Ingredients

4 servings

2 lbs bone-in, skin-on chicken pieces (thighs or drumsticks), fresh
8 cups cold water
2-inch piece fresh ginger, peeled and thinly sliced
1-inch piece fresh turmeric, peeled and thinly sliced (or 1 tsp ground turmeric)
2 medium carrots, cut into 2-inch pieces
2 medium parsnips, cut into 2-inch pieces
3 sprigs fresh thyme
3 sprigs fresh flat-leaf parsley
1 tsp salt, plus more to taste
1 tbsp apple cider vinegar

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Place the chicken pieces in a large 6-quart pot and cover with 8 cups of cold water. Bring to a boil over high heat, then immediately reduce the heat to medium-low and skim off any gray foam that rises to the surface during the first 5–10 minutes.
2
Add the ginger, turmeric, carrots, parsnips, thyme sprigs, parsley sprigs, salt, and apple cider vinegar to the pot. Stir briefly to distribute.

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