Fructose Free Ginger-Turmeric Healing Broth

Total time2 hr

Prep time15 min

Cook time1 hr 45 min

5.0

(17)

Fructose Free Ginger-Turmeric Healing Broth

Warm, golden, and deeply nourishing, this slow-simmered broth is built from bone-in chicken, fresh ginger, turmeric, and root vegetables — ingredients that are naturally free from fructose and free from the hidden sugars that make so many packaged soups off-limits. The apple cider vinegar draws minerals from the bones during the long simmer, giving the broth a richness that tastes like it took far more effort than it actually did. Carrots and parsnips lend a gentle sweetness and body without tipping into problematic territory, while the ginger and turmeric layer in warmth and that gorgeous deep-gold color. Keeping the simmer gentle and unhurried — just under two hours — is what transforms a pot of simple ingredients into something that genuinely feels restorative. Once strained, the broth is clean and clear, and you can fold the shredded chicken back in for a more substantial bowl or save it for another meal entirely. It stores beautifully in the fridge, so making a full batch means you have something comforting and safe ready to go whenever you need it.

About Fig

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 →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!