Name: Turmeric Chicken Broth
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Ingredients: 1 large chicken carcass (leftover from 1.5Kg/ 3.3lb roast chicken - see recipe below or a fresh chicken); 400g (14oz or 2 cups) chicken breast (no necessary if you have a fresh whole chicken); 1 large brown onion, chopped; 4 cloves of minced garlic; 250mg (8.8oz or 2 cups) carrots, sliced; 3-4 celery stalks, sliced; 2 litres of filtered water; 2 chicken (gluten-free) or 2 tsp/ 2 stock cubes Herbamare organic vegetable stock (gluten-free); 1 tbsp fresh/ 1 tsp dried thyme; 1 tbsp fresh/1 tsp dried rosemary; 1 tbsp turmeric; 1 tbsp grated ginger; 1 tbsp fresh/ 1 tsp dried parsley; 1 tsp extra virgin coconut oil; Salt and pepper to taste

Turmeric Chicken Broth

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours 15 minutes

An easy, delicious and nurturing chicken broth recipe that includes protein, vegetables, plenty herbs and spices which are super healthy.

Ingredients

1 large chicken carcass (leftover from 1.5Kg/ 3.3lb roast chicken - see recipe below or a fresh chicken)
400g (14oz or 2 cups) chicken breast (no necessary if you have a fresh whole chicken)
1 large brown onion, chopped
4 cloves of minced garlic
250mg (8.8oz or 2 cups) carrots, sliced
3-4 celery stalks, sliced
2 litres of filtered water
2 chicken (gluten-free) or 2 tsp/ 2 stock cubes Herbamare organic vegetable stock (gluten-free)
1 tbsp fresh/ 1 tsp dried thyme
1 tbsp fresh/1 tsp dried rosemary
1 tbsp turmeric
1 tbsp grated ginger
1 tbsp fresh/ 1 tsp dried parsley
1 tsp extra virgin coconut oil
Salt and pepper to taste

Instructions

1. Remove all the skin from the carcass from the orange and thyme roast chicken or fresh chicken.

2. In a large pot, bring the water to boil, add the carcass and stock cubes and simmer for 2 hours, occasionally scooping off the fat from the top. Add the vegetables, herbs, garlic and turmeric toward the last 15 minutes, then remove the carcass from the broth at the end.

3. Cut the chicken breasts into cubes, then in a pan, cook for 10 minutes in coconut oil, then shred using two forks, then add to the broth and serve.

4. Serve with sourdough bread/ gluten-free keto almond bread (see recipe links).

Notes

Chicken broth is often recommended when one comes down with a cold or flu. The reason for this, is that the dish is hydrating and packed with electrolytes, contains herbs and spices which help to loosen mucus, soothe the airways, reduce inflammation, reduce fever and act as natural antivirals. Amino acids glutamine and glycine are released from the bones when cooking, which also assist with the immune system, along with micronutrients such as vitamin A, zinc and vitamin C. I try to use a natural stock, such as the Dr A. Vogel Herbamare vegetable stock.

Approximate micronutrient value per serving:

Vitamins

B1 (Thiamine) - 0.1mg (8%)

B2 (Riboflavin) - 0.1mg (12%)

B3 (Niacin) - 8.8mg (63%)

B5 (Pantothenic Acid) - 0.9mg (18%)

B6 (Pyridoxine) - 0.5mg (41%)

B12 (Cobalamin) - 0.2µg (9%)

Folate - 27.4µg (7%)

Vitamin A - 361.6µg (52%)

Vitamin C - 5.5mg (7%)

Vitamin D - 3.3IU (1%)

Vitamin E - 0.6mg (4%)

Vitamin K - 13.5µg (15%)

Minerals

Calcium - 56.5mg (6%)

Copper - 0.1mg (13%)

Iron - 1mg (5%)

Magnesium - 33mg (10%)

Manganese - 0.2mg (9%)

Phosphorus - 176mg (25%)

Potassium - 429.2mg (17%)

Selenium - 16.8µg (30%)

Sodium - 768mg (51%)

Zinc - 1.1mg (13%)

% RDI based on an adult female

Nutrition Information:

Yield: 6 Serving Size: 420g (0.9oz)
Amount Per Serving: Calories: 166kcalTotal Fat: 4.6gNet Carbohydrates: 6.1gFiber: 2.1gProtein: 22.3g

Turmeric Chicken Broth