Sesame Free Ginger-Turmeric Healing Broth

Total time2 hr

Prep time15 min

Cook time1 hr 45 min

5.0

(17)

Sesame Free Ginger-Turmeric Healing Broth

There is something deeply comforting about a pot of golden broth simmering low and slow on the stove, filling the kitchen with the warm, earthy scent of ginger and turmeric. This recipe builds serious depth from bone-in chicken pieces, root vegetables, and a splash of apple cider vinegar that helps draw all the good stuff out of the bones over nearly two hours of gentle cooking. Fresh ginger and turmeric give the broth its gorgeous amber color and a subtle heat that feels genuinely restorative, while carrots and parsnips add a natural sweetness that rounds everything out beautifully. For anyone navigating sesame-free cooking, this is the kind of recipe that requires zero substitutions or label-checking anxiety — every ingredient is clean, whole, and straightforward. The technique is simple: skim the foam early, keep the heat low, and let time do the work. You end up with a silky, richly flavored broth that you can sip straight from a bowl or bulk up with the shredded chicken pulled right from the pot. A handful of fresh parsley on top is all the finishing touch it needs.

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!