Boost your immunity and use up leftovers in this Turmeric Ginger Bone Broth, the perfect health tonic or wholesome soup base!
Sometimes when we’re under the weather, we just want to sip on something light and nutritious. Bone broth is a great option because it packs a healthy punch while satiating the stomach. However, bone broth is simple to make at home with your leftovers!
Use your leftover rotisserie chickens or produce in this Turmeric Ginger Bone Broth, a golden and flavorful stock that is perfect as a soup base or as a light meal. Simply sip on this broth from your favorite mug or add rice noodles for a full meal!
Storing Bone Broth for a Rainy Day
Sure, you may not feel under the weather today, but we are not immune to getting sick in the future. Make this delicious bone broth and save it for when you need it! The best and longest lasting storage method for bone broth is by freezing!
Simply add your cooked and cooled bone broth to a freezer container. Be sure to fill up the container, leaving a 1-inch space between the soup and the lid. Liquid expands when freezing, so this will keep all your broth inside the container when freezing! Freeze for up to 1 year.
Ingredients in Turmeric Ginger Bone Broth
- 1 large onion, halved
- 2 large carrots, cut into chunks
- 3 celery stalks, cut into chunks
- 1 jalapeño pepper, halved lengthwise
- 2 1-2-inch pieces fresh turmeric root, peeled and sliced
- 1 3-inch knob ginger, peeled and sliced
- 5 cloves garlic
- 1 chicken carcass, cooked and meat removed (optional – great use for leftover rotisserie chickens!)
- 1 gallon filtered water
- 1 cinnamon stick
- 1 tbsp anchovy paste
- 1 tablespoon Kosher salt
- 1 tablespoon brown sugar (optional)
How to Make Turmeric Ginger Bone Broth
Prep your veggies so they are ready to go.
In a large soup pot, add the onion, carrots, celery, jalapeno, turmeric root, ginger, and garlic.
Lay the chicken carcass on top.
Pour the water over the chicken and vegetables. Bring to a low boil.
Add the cinnamon stick, anchovy paste, salt, and brown sugar.
Cook, stirring occasionally, for 4-6 hours until the broth is deeply golden in color and the veggies have given up all their flavor.
Strain through a fine mesh strainer to remove the solids.
Serve with cooked rice noodles, or as a warm health tonic.
Turmeric Ginger Bone Broth
Ingredients
- 1 large onion halved
- 2 large carrots cut into chunks
- 3 celery stalks cut into chunks
- 1 jalapeño pepper halved lengthwise
- 2 1-2- inch pieces fresh turmeric root peeled and sliced
- 1 3- inch knob ginger peeled and sliced
- 5 cloves garlic
- 1 chicken carcass cooked and meat removed (optional – great use for leftover rotisserie chickens!)
- 1 gallon filtered water
- 1 cinnamon stick
- 1 tbsp anchovy paste
- 1 tablespoon Kosher salt
- 1 tablespoon brown sugar optional
Instructions
- Prep your veggies so they are ready to go.
- In a large soup pot, add the onion, carrots, celery, jalapeno, turmeric root, ginger, and garlic.
- Lay the chicken carcass on top.
- Pour the water over the chicken and vegetables. Bring to a low boil.
- Add the cinnamon stick, anchovy paste, salt, and brown sugar.
- Cook, stirring occasionally, for 4-6 hours until the broth is deeply golden in color and the veggies have given up all their flavor.
- Strain through a fine mesh strainer to remove the solids.
- Serve with cooked rice noodles, or as a warm health tonic.
