Celery Free Ginger-Turmeric Healing Broth

Total time2 hr

Prep time15 min

Cook time1 hr 45 min

5.0

(17)

Celery Free Ginger-Turmeric Healing Broth

Warm, golden, and deeply nourishing, this broth is built on bone-in chicken simmered low and slow with fresh ginger, turmeric, carrots, and parsnips — no celery in sight. That's genuinely good news for anyone who has to scan ingredient lists obsessively, because so many store-bought broths and soups sneak in celery or celery seed without a second thought. Here, the aromatic work is done entirely by ginger and turmeric, which give the liquid a gorgeous amber hue and a gentle, warming depth that feels restorative from the first sip. Apple cider vinegar draws minerals from the bones during the long simmer, and fresh thyme and parsley round out the flavor without any of the usual suspects. The result is a clean, clear broth you can ladle straight into a bowl or use as a base for soups, grains, or anything else that benefits from a rich, homemade stock. Shredded chicken can go right back in for a simple meal, or you can stash it separately and use it through the week. It's the kind of recipe that makes your kitchen smell incredible and your body feel genuinely taken care of.

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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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