Fermented Ginger-Infused Chicken & Vegetable Stew
A gut-friendly, anti-bloating stew featuring ginger and turmeric to ease digestive discomfort during Whole30. This Asian-inspired soup recipe (anti-inflammatory), ready in about 50 minutes, pairs chicken thighs, carrots, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 315 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, bone-in, skin-on chicken thighs
- 2 medium, sliced carrots
- 2 medium, diced zucchini
- 1 tbsp, finely grated ginger
- 1 tsp turmeric powder
- 4 cups chicken bone broth
- 1 tbsp olive oil
- 1/2 tsp sea salt
The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium-high heat. Pat 1 lb bone-in, skin-on chicken thighs dry with paper towels, then season with 1/2 tsp sea salt. Sear chicken skin-side down for 5-6 minutes until golden brown and crispy, then flip and sear 3 more minutes.
- Step 2: Add 2 medium sliced carrots, 2 medium diced zucchini, 1 tbsp finely grated ginger, and 1 tsp turmeric powder to the pot. Stir for 1 minute until fragrant, then pour in 4 cups chicken bone broth.
- Step 3: Bring to a gentle simmer, reduce heat to low, cover, and cook for 30 minutes until chicken is tender and vegetables are fork-tender, stirring once halfway through.
