A nourishing, anti-inflammatory broth that supports immunity and gut health – perfect for sipping warm or using as a base for soups, grains and noodles
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 45 minutes |
| Serves | 4 |
| Cuisine | Other |
| Diet | Other |
| Preparation | Easy |
| Calories | 242 |
| Fat | 15g |
| Saturates | 4g |
| Protein | 14g |
| Carbs | 13g |
| Sugars | 3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPeel and roughly chop the onion, garlic, ginger, turmeric and carrot. Roughly chop the mushrooms and celery.
Heat the olive oil in a large pot over a medium heat. Add the chicken and sauté until browned and golden. Add the onion, garlic and ginger and sauté for 3–4 minutes until fragrant and just starting to soften. Add the turmeric and rest of the vegetables along with the water, parsley and seasoning. Bring to a gentle boil, then reduce the heat and simmer uncovered for 30–40 minutes to allow the flavours to deepen (the longer the better!). Strain the broth through a fine sieve, pressing gently to extract as much liquid as possible. Season again with salt and pepper and add the vinegar.
Pour into mugs or bowls, and serve warm, topped with fresh parsley and a slice of lemon.
