
Warm, deeply golden, and fragrant with fresh ginger and turmeric, this healing broth is the kind of thing you want simmering on the stove when the weather turns or you just need something restorative. The combination of bone-in chicken, root vegetables, and apple cider vinegar coaxes out a rich, nourishing liquid that feels genuinely good for you ā because it is. Fresh turmeric gives the broth that gorgeous amber hue and an earthy warmth that ground spices alone can't quite match. Every single ingredient here is whole and straightforward, so there's no label-reading anxiety or worry about hidden nut-based additives sneaking in. The parsnips and carrots melt into the background after a long, gentle simmer, lending a subtle sweetness that balances the spice beautifully. Shred the chicken back into the bowl for a more substantial meal, or keep it as a pure, clear broth to sip on its own ā either way, it's the kind of recipe you'll come back to again and again.
Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more ā4 servings











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 5ā10 minutes.
Add the ginger, turmeric, carrots, parsnips, thyme sprigs, parsley sprigs, salt, and apple cider vinegar to the pot. Stir briefly to distribute.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
