This flu-fighting Turmeric Chicken Broth is exactly what you need when you start to feel under the weather – a warm, comforting bowl of goodness that's really easy to whip up. Chicken bones, healing aromatics and spices to soothe your body and soul.
I’m convinced this Turmeric Chicken Broth likely inspired the ‘Chicken Soup for the Soul’ series because that’s exactly what it is – a healing pick-me-up right when you need it the most. It’s super quick and easy to make and is a perfect immunity boost for when you’re feeling under the weather. 🧦🧶
This Turmeric Chicken Broth is a recipe straight out of my kitchen – but it’s not one that you’ll see in my weekly meal plans. This is what I whip up every time the weather takes a turn for the colder or if we fall sick. It’s an amazing home remedy for fighting the flu and sore throat because we make it with immunity-boosting aromatics and spices.
Learning how to make chicken broth from bones has been such a game changer in the kitchen because it’s no waste, super easy, and the end product is this incredible flu-fighting bone broth that truly feeds your soul.
A big batch of this Turmeric Chicken Broth will last you 2-3 days – perfect for those recovery days after falling sick.
Ingredients You'll Need to Make Turmeric Chicken Broth
All you need to do to make this Turmeric Chicken Bone Broth is add all these ingredients into a pressure cooker and cook it for about 15-20 minutes and then strain out the broth so it’s ready to serve.
- Chicken Bones: 750g raw chicken bones – you can ask your butcher for some. All meat delivery services also sell them now.
- Onion: Roughly chopped or sliced. The classic aromatic for all chicken broths out there!
- Garlic: 4-5 cloves, smashed. Smashing the garlic releases its oils into the broth to gently infuse that garlicky flavour.
- Ginger: 2 inch roughly sliced. Aside from being a key aromatic for flavour, ginger has anti-inflammatory properties and can calm an upset stomach. Just what we need for a healing broth!
- Coriander Leaves (With Stem): 10 sticks. Don’t underestimate all the flavour that’s in fresh coriander stems – this is a no-waste recipe after all! The pop of freshness from the coriander balances the strong aromatics and spices.
- Water: 2 litres for the broth.
- Whole Spices:
- Clove: 1 piece – these have one of the most powerful flavours out of all the spices (in the world!) so a little really does go a long way here.
- Cardamom: 6 whole pods. This lends a little smokiness and fruitiness to the broth and it’s got anti-microbial properties to add on to all the goodness.
- Cinnamon: 1 inch stick – just a classic really!
- Peppercorns: 6-8 peppercorns – I’d recommend telicherry peppercorns if you’re able to get your hands on them. These are more aromatic than regular peppercorns and have a bright, fresh flavour that works super well in broths like this one. Of course, regular peppercorns will work just fine.
- Ground Spices:
- Fennel Powder: 2 tbsp. This is just some saunf powder that you’d likely have on hand – not a traditional ingredient for chicken broth but something we add for its anti-inflammatory benefits.
- Turmeric: 2 teaspoon – this will give the broth that beautiful yellow colour. Its one of the most healing spices and adding the peppercorns will help the body absorb those benefits better.
- Coriander: 1 teaspoon – one of the more classic seasonings for chicken broth.
- Ginger Powder: ½ tbsp, for some more of that pungent kick (and those anti-inflammatory properties!)
- Salt: 3 tablespoon – to season.
How to Make Turmeric Chicken Broth
1. Add all the ingredients to a pressure cooker in no particular order.
2. Secure the pressure cooker lid and cook for 20 minutes. If using a traditional stovetop pressure cooker, let it cook for 20 minutes after the first whistle over medium flame. If using an Instant Pot, cook for 20 minutes on high pressure.
3. Once cooked, strain the broth and discard the solids.
4. Serve the Turmeric Chicken Broth hot. You can store any leftover broth in the refrigerator for up to 4 days or freeze it for up to 3 months.
Frequently Asked Questions
1. What is the difference between chicken stock and chicken broth?
Chicken broth is made by pressure cooking/simmering chicken pieces, aromatics and spices as we do in this recipe.
Chicken stock has a darker color and richer flavor than broth. This is because the bones are often roasted first, then simmered for several hours to slow cook.
2. My strained broth isn’t clear – is that normal?
Yes! Once you pressure cook and strain, you’ll be left with a muddy-ish liquid. Don’t worry about the residue - those are just good-for-you-ground-spices that we’ve added to make this more nutritious and flavourful. Store this in the fridge for a couple of days and warm it up as you need.
3. Why is my bone broth glutinous? Is it spoiled?
No, it's not spoiled. Once refrigerated, the broth will look glutinous and that's okay - its collagen that's extracted from the chicken bones which is really good for healthy skin and bones.
4. I don’t want the fat floating in my bone broth. How do I remove the extra fat?
If you don’t like extra fat, you can skim it from the top with a ladle once the broth has been refrigerated. The fat will automatically float to the top and solidify so it becomes easier to skim.
Cozy up in bed with a healing cup of this Turmeric Bone Broth whenever you need a little extra warmth. Or serve this broth just before dinner for a nourishing start to your meal! This is one of those recipes that you’ve got to try at least once – and you’ll find yourself coming back to it because of how comforting it is.
If you’re looking for more no-waste recipes like this, check out my Veggie Stock recipe that’s the perfect base for some noodles or for a soup.
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Turmeric Chicken Broth
- 750 grams Chicken Bones
- 1 Onion sliced
- 4-5 Garlic Cloves smashed
- 1- inch Ginger sliced
- 1 Clove
- 6 Green Cardamom Pods
- 1- inch Cinnamon Stick
- 6-8 Peppercorns
- 2 tablespoons Fennel Powder Saunf
- 2 teaspoons Turmeric Powder Haldi
- 1 teaspoon Coriander Powder Dhaniya
- ½ tablespoon Ginger Powder Saunth
- 3 tablespoons Salt
- 10 Sticks Coriander with Stems Roots, and Leaves, washed
- 2 litres Water
- Add all the ingredients to a pressure cooker in no particular order.
- Secure the pressure cooker lid and cook for 20 minutes. If using a traditional stovetop pressure cooker, let it cook for 20 minutes after the first whistle over medium flame. If using an Instant Pot, cook for 20 minutes on high pressure.
- Once cooked, strain the broth and discard the solids.
- Serve the Turmeric Chicken Broth hot.
- You can store any leftover broth in the refrigerator for up to 4 days or freeze it for up to 3 months.