Immune Boosting Turmeric-Ginger Chicken Broth
Anti-inflammatory, gut-soothing and rich in immune-supportive ingredients, this golden broth is your kitchen's best-kept secret during cold and flu season. Packed with turmeric, ginger and garlic—each with clinically backed antimicrobial and anti-inflammatory properties — this warming elixir is as nourishing as it is restorative. Sip it solo or use as a healing base for soups and grains.
Serves
4
Cook Time
Dietary
Dairy-Free
Gluten-Free
Ingredients
- 1 organic chicken carcass or 2–3 chicken thighs (skin-on, bone-in)
- 2 carrots, chopped
- 1 celery stalk, chopped
- 1 onion, quartered (skin on)
- 2.5cm (1 inch) piece fresh ginger, sliced
- 2.5cm (1 inch) piece fresh turmeric, sliced (or 1 tsp ground turmeric)
- 4 garlic cloves, smashed
- 1 tbsp apple cider vinegar
- Juice of ½ lemon
- Pinch of black pepper (enhances turmeric absorption)
- 2 litres filtered water
Method
- Add all ingredients except the lemon juice to a large pot or slow cooker.
- Cover with filtered water and bring to a boil.
- Reduce to a gentle simmer and cook for 6–12 hours (or 4–5 hours for a quicker version).
- Add lemon juice in the final few minutes before straining.
- Strain through a fine sieve and serve warm. Store in the fridge for up to 5 days or freeze in portions.
Black pepper significantly increases the absorption of curcumin—the active compound in turmeric. Adding lemon juice at the end provides vitamin C, which supports immune function and enhances iron absorption from the chicken.
