Paraben Free Ginger-Turmeric Healing Broth

Total time2 hr

Prep time15 min

Cook time1 hr 45 min

5.0

(17)

Paraben Free Ginger-Turmeric Healing Broth

There is something deeply comforting about a broth that smells like it is already healing you before you even take a sip. This golden, aromatic pot starts with bone-in chicken simmered low and slow alongside fresh ginger, fresh turmeric, sweet carrots, and earthy parsnips — all whole, real ingredients with nothing processed or synthetic hiding in the mix. A splash of apple cider vinegar draws extra goodness out of the bones, while fresh thyme and parsley round out the flavor into something that tastes like it took far more effort than it actually did. Keeping things entirely free of synthetic preservatives and additives is surprisingly easy here because every single ingredient is either a whole vegetable, a fresh herb, or a clean pantry staple you can verify yourself. The broth strains out beautifully deep and golden, and you can pull the tender chicken meat back in or save it for another meal entirely. Finished with a handful of roughly chopped fresh parsley, it is the kind of bowl that works as a light meal on its own or as a nourishing base for soups, grains, or anything else you want to build on.

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!