Season with black pepper, which helps your body absorb curcumin (the substance that gives turmeric its superfood status).
- Prep time 40 minutes
- Total time 2 hours & 30 minutes
- 8 bone-in chicken thighs , skin removed
- 14 cups cold water
- 2 tablespoons cider vinegar
- 1 cup chopped fresh cilantro stems or fresh parsley stems
- 2 shallots , quartered
- 2 carrots , coarsely chopped
- 2 large cloves garlic , smashed
- 1 piece (1 inch) fresh turmeric (unpeeled), thinly sliced
- 1 piece (1/2 inch) fresh ginger (unpeeled), thinly sliced
- 1/2 teaspoon salt (approx)
- 1/2 cup chopped fresh cilantro leaves or fresh parsley leaves
In Dutch oven or large heavy-bottomed saucepan, combine chicken, water and vinegar; cover and refrigerate for 1 hour. Bring to boil over medium-high heat, stirring occasionally. Reduce heat to medium; simmer for 30 minutes, skimming and discarding froth.
Stir in cilantro stems, shallots, carrots, garlic, turmeric and ginger; partially cover and simmer, stirring occasionally, for 30 to 40 minutes.
Remove from heat; using tongs, transfer chicken to cutting board. Using 2 forks, shred into bite-size pieces; sprinkle with salt.
Strain broth through fine-mesh sieve into separate large saucepan; discard solids. Return chicken to broth; stir in cilantro leaves. Season with salt to taste.
Makes 4 to 6 servings.
Nutritional facts Per each of 6 servings: about
- Sodium 493 mg
- Sugars 0 g
- Protein 30 g
- Calories 171
- Total fat 5 g
- Potassium 611 mg
- Cholesterol 155 mg
- Saturated fat 1 g
- Iron 11
- Folate 8
- Calcium 2
- Vitamin A 2