Turmeric Ginger Broth

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Chicken bones simmered long with fresh ginger, turmeric, carrots, celery and onion into a clear, deeply savoury broth. This Asian-inspired soup recipe (anti-inflammatory, whole30 reintroduction), ready in about 740 minutes, pairs organic chicken bones, fresh ginger, fresh turmeric for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 35 calories and feeds 8, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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

• 2 lbs organic chicken bones
• 4 oz, peeled and thinly sliced fresh ginger
• 2 oz, peeled and grated fresh turmeric
• 3 medium, chopped carrots
• 2 stalks, chopped celery
• 1 large, quartered onion
• 1 tsp sea salt
• 1/4 tsp black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Place chicken bones in a large stockpot and cover with 8 cups cold water. Bring to a gentle simmer over medium-low heat (do not boil), skimming foam from the surface for 5 minutes.
2. Step 2: Add chopped carrots, celery, onion, 3 oz sliced ginger, and 1 oz grated turmeric to the pot. Reduce heat to low, cover, and simmer for 12 hours, skimming occasionally.
3. Step 3: Strain broth through a fine-mesh sieve into a bowl, discarding solids. Return broth to the pot and add 1 tsp sea salt and 1/4 tsp black pepper.
4. Step 4: Simmer uncovered for 30 minutes to concentrate flavors, stirring occasionally until broth is slightly reduced and golden. Remove from heat and let cool to room temperature before serving.