Ginger-Turmeric Chicken Bone Broth Soup with Rice

Start this one when you're planning to be home for a lazy afternoon, because the real work happens in the pot without you. Chicken bones simmered for a few hours build a broth rich in gelatin, and turmeric and ginger simmered in from the start turn a basic bone broth into something with real anti-inflammatory backing behind it. Rice added at the end keeps the whole thing filling enough to call lunch. For a simpler sipping version of the same base, try our Turmeric Ginger Bone Broth.

Ingredients

• 1 kg chicken carcass and wings
• 10 cups water
• 2 tbsp apple cider vinegar
• 3cm fresh turmeric, sliced (or 1 tsp ground)
• 4cm fresh ginger, sliced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1/2 cup white rice
• Fresh parsley, chopped, to serve
• Pinch of sea salt

Instructions

1. Place chicken bones, water, and apple cider vinegar in a large pot. Let sit for 20 minutes.
2. Add turmeric, ginger, carrots, and celery. Bring to a boil, then reduce to a low simmer for 3 hours, skimming occasionally.
3. Strain the broth, discarding solids, and return the liquid to the pot. Season with a pinch of salt.
4. Add rice and simmer for 15-18 minutes until tender. Ladle into bowls and top with fresh parsley.

Nutrition Facts (per serving)

Strain extra broth into jars and freeze it plain, then build a new bowl of rice and vegetables around it whenever you need one.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.