Eosinophilic Esophagitis Friendly Ginger-Turmeric Healing Broth

Total time2 hr

Prep time15 min

Cook time1 hr 45 min

5.0

(17)

Eosinophilic Esophagitis Friendly Ginger-Turmeric Healing Broth

Managing eosinophilic esophagitis means being hyper-vigilant about what goes into every single meal, and a simple, nourishing broth like this one can feel like a genuine lifeline. The base is clean and straightforward — bone-in chicken, root vegetables, fresh herbs, and a splash of apple cider vinegar that helps draw rich gelatin and minerals from the bones over a long, gentle simmer. Fresh ginger and turmeric give the golden broth a warming depth that makes it taste far more complex than its short ingredient list suggests. Carrots and parsnips melt into the liquid, adding a subtle natural sweetness that rounds everything out beautifully. Because you're building this entirely from scratch with whole, identifiable ingredients, there are no hidden additives, thickeners, or mystery seasonings to worry about — just clear, honest flavor in every spoonful. The shredded chicken can go right back into the bowl for a more substantial meal, or you can keep the broth pure and sip it straight. Either way, this is the kind of recipe you'll come back to again and again when your body needs something gentle and restorative.

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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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