Gut Friendly Ginger-Turmeric Healing Broth

Total time2 hr

Prep time15 min

Cook time1 hr 45 min

5.0

(17)

Gut Friendly Ginger-Turmeric Healing Broth

There is something deeply restorative about a bowl of golden broth that smells like ginger and turmeric the moment you lift the lid. This recipe builds its base from bone-in chicken pieces simmered low and slow with fresh ginger, fresh turmeric, carrots, parsnips, and a splash of apple cider vinegar — ingredients chosen with intention, not just flavor. The long, gentle simmer draws out everything good from the bones and aromatics, resulting in a rich, deeply colored broth that feels nourishing from the very first sip. Fresh thyme and parsley add brightness without overwhelming the warm, earthy spice notes that make this broth so distinctive. A tablespoon of apple cider vinegar is a quiet but important addition, helping to coax more from the bones during the cook. The whole process is straightforward — skim, add, simmer, strain — and the result is a clean, wholesome broth you can sip straight from a mug or ladle over shredded chicken for something more substantial. It keeps well in the fridge and is the kind of thing you'll want to have on hand all week.

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!