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Chicken, Ginger & Tumeric Broth

Posted on January 05, 2018 by Leoni Woodward | 0 comments

A light, cleansing broth packed with flavour.
Makes: 4 portions
Carbohydrate (per portion) 2g


  • 5 chicken thighs
  • 3 celery sticks
  • 2 garlic cloves
  • 80g fresh ginger
  • ½ tsp turmeric
  • 1 tbsp olive oil
  • ½ tsp sea salt
  • 1500ml water
  • Fresh coriander (optional)
  1. Heat the olive oil in a large pot over a medium heat.
  2. When hot add the chicken to seal and brown the skin.
  3. Roughly chop the celery, and peel and slice the garlic and ginger.
  4. Remove the chicken from the pot and pour away the oil.
  5. Place the chicken back in the pot and add the celery, garlic, ginger and water.
  6. Bring to the boil. Reduce to a simmer, cover and cook for 30 minutes.
  7. Remove the chicken from the stock and discard the skin.
  8. Shred the meat from the bones. Keep the chicken to one side and add the bones back to the stock.
  9. Cover and cook for a further 60 minutes, covered.
  10. Place a sieve over another large pot and strain the liquid, discarding the solids.
  11. Add the salt, turmeric and chicken and bring back to the boil.
  12. Option - add fresh coriander just before serving.
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