Gluten Free Ginger-Turmeric Healing Broth

Total time2 hr

Prep time15 min

Cook time1 hr 45 min

5.0

(17)

Gluten 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 your body just needs a reset. Bone-in chicken pieces, fresh ginger, and sliced turmeric root come together in a long, gentle simmer that coaxes out deep, warming flavor and a gorgeous amber color. A splash of apple cider vinegar helps draw minerals from the bones, while carrots, parsnips, thyme, and parsley round out the broth with natural sweetness and herbal depth. Every single ingredient here is naturally free of gluten, so there's no label-scanning or substitution stress — just wholesome, whole-food cooking from start to finish. The broth gets strained clean at the end, and you can pull the tender shredded chicken back in for a heartier bowl or save it for another meal entirely. It's the kind of recipe that rewards patience — nearly two hours of low, steady bubbling transforms simple ingredients into something that tastes genuinely restorative. Finish with a handful of fresh parsley and serve it straight from the pot while it's still steaming.

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!