Tree Nut Free Ginger-Turmeric Healing Broth

Total time2 hr

Prep time15 min

Cook time1 hr 45 min

5.0

(17)

Tree Nut Free Ginger-Turmeric Healing Broth

This golden, fragrant broth is the kind of thing you want simmering on the stove when the weather turns or someone in the house needs a little extra care. Fresh ginger and turmeric give it a warm, earthy depth that you simply can't get from a carton, while carrots and parsnips add a gentle sweetness that rounds everything out beautifully. A splash of apple cider vinegar draws minerals from the bones during the long, slow simmer, helping the broth develop that rich, glossy body you'd expect from a restaurant-quality stock. The whole process is completely straightforward — just chicken, vegetables, and aromatics you can find at any grocery store, with zero concern about hidden nut-based oils or cross-contaminated packaged products. Once strained, the broth turns a stunning deep gold that looks almost too pretty to eat. Shred the tender chicken back into the bowl or save it for another meal entirely — either way, you're getting serious mileage out of one pot. Finish with a handful of fresh parsley and you've got something that feels genuinely restorative, not just warm.

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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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