Pregnancy Friendly Ginger-Turmeric Healing Broth

Total time2 hr

Prep time15 min

Cook time1 hr 45 min

5.0

(17)

Pregnancy Friendly Ginger-Turmeric Healing Broth

Warm, deeply golden, and fragrant with fresh ginger and turmeric, this broth is the kind of bowl that feels genuinely restorative from the very first sip. Bone-in chicken pieces simmer low and slow with carrots, parsnips, and apple cider vinegar, coaxing out a rich, nourishing liquid that's as satisfying as it is wholesome. During pregnancy, food safety matters enormously, and this recipe is built with that in mind — the chicken is fully cooked to an internal temperature of at least 165°F, and the instructions keep timing and cooling guidelines front and center so nothing is left to chance. Fresh ginger adds a gentle warmth without being overpowering, while turmeric gives the broth its gorgeous deep color and earthy depth. The vegetables become completely tender during the long simmer, and the shredded chicken can be stirred right back in for a more substantial meal or set aside for another use. It's the kind of recipe you'll want to keep on rotation, especially on days when you need something comforting, clean, and made entirely from ingredients you can trust.

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Ingredients

4 servings

2 lbs bone-in, skin-on chicken pieces (thighs or drumsticks), fresh
Ingredient note
Cook all poultry thoroughly when pregnant.
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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