Low FODMAP Ginger-Turmeric Healing Broth

Total time2 hr

Prep time15 min

Cook time1 hr 45 min

5.0

(17)

Low FODMAP Ginger-Turmeric Healing Broth

Warm, golden, and deeply restorative, this broth is built on a foundation of slow-simmered chicken, sweet carrots, and earthy parsnips — the kind of bowl that feels like it's actually doing something good for you. Fresh ginger and turmeric give it a gentle heat and that gorgeous amber color, while apple cider vinegar quietly works in the background to draw minerals from the bones. For anyone navigating a low FODMAP approach, broths can be a minefield of hidden onion and garlic — but this recipe skips both entirely without sacrificing any depth of flavor. The aromatics here do all the heavy lifting: thyme, parsley, and those bright, peppery roots create a broth that tastes complex and satisfying on its own. You can shred the chicken back into the pot for a heartier meal, or keep it pure and sip it straight from a mug. It stores beautifully in the fridge, making it a smart batch-cook option for the week ahead.

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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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