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shot of turmeric chicken bone broth being poured into a clear glass mug resting on a wooden board
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Turmeric Chicken Broth

Crafted with care, this aromatic and soothing concoction is a heartwarming broth that comforts and nourishes, perfect as a sippable tonic or as a versatile base
Course Side Dishes
Cuisine Asian
Diet Gluten Free
Prep Time 3 minutes
Cook Time 20 minutes
Total Time 23 minutes
Servings 4 people
Calories 46kcal
Author Richa

Ingredients

  • 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

Instructions

  • 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.

Video

Nutrition

Calories: 46kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 5241mg | Potassium: 214mg | Fiber: 3g | Sugar: 1g | Vitamin A: 344IU | Vitamin C: 6mg | Calcium: 76mg | Iron: 2mg