MSG Free Ginger-Turmeric Healing Broth

Total time2 hr

Prep time15 min

Cook time1 hr 45 min

5.0

(17)

There is something deeply comforting about a golden, fragrant broth simmered low and slow from scratch, and this one delivers that in every spoonful. Fresh ginger and turmeric give it a warm, earthy depth that packaged broths and bouillon cubes simply cannot replicate — and those shortcuts are exactly where hidden additives tend to sneak in. Here, every ingredient is whole and recognizable: bone-in chicken, root vegetables, fresh herbs, and a splash of apple cider vinegar that helps coax every bit of goodness out of the bones. The long, gentle simmer transforms the pot into something that smells like a remedy and tastes like one too, with a deep golden color that signals just how much flavor has developed. After straining, you're left with a clean, silky broth that you can sip straight from a mug or ladle over shredded chicken for a more substantial bowl. It stores beautifully in the fridge, making it a smart batch-cook project 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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