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
Servings: 4 people
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
- 1/2 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