Recipes / Cuisine / Soup

Turmeric Chicken Bone Broth

Recipe by Julia Gibson

Ingredients

12

Time

Ingredients

An anti-inflammatory twist on a classic bone broth recipe, this variation adds sweet potato, ginger, turmeric and cilantro. Sweet potatoes contain carotenoids alpha and beta carotene, which have both been associated with reducing inflammation. Ginger has been proven to contain antioxidant, anti-inflammatory, anti-nausea and anti-cancer properties, and has been used medicinally for thousands of years. Curcumin, the main active ingredient in turmeric, can act as an inflammation blocker and has been used in ancient Ayurvedic medicine for treating internal inflammation. Cook Time: 12-24 hours for stove-top, 20 hours for slow-cooker.

Instructions

  1. 1

    For Stovetop: Combine all ingredients in a large stock pot, pour water in to cover bones by an inch, bring to a boil, then simmer on low for 12-24 hours

  2. 2

    Remove any large pieces of vegetables and bones with tongs. Pour the broth through a fine mesh strainer into a large bowl to catch any smaller pieces. Store in airtight containers in the fridge for up to 4 days, or in the freezer for up to 6 months.

  3. 3

    For Slow Cooker: Combine all ingredients in a slow cooker, pour in water and cover bones by an inch. Cook on low for 20 hours.

  4. 4

    Remove any large pieces of vegetables and bones with tongs. Pour the broth through a fine mesh strainer into a large bowl to catch any smaller pieces. Store in airtight containers in the fridge for up to 4 days, or in the freezer for up to 6 months.

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