Anti-Inflammatory Chicken Bone Broth w/Turmeric, Ginger, Mushrooms

Why This Recipe Works: Anti-Inflammatory Healing Chicken Broth

I developed this recipe for anyone looking to generally nourish their body, and especially for those of you who may be battling cancer, as my own mom and sister did.

It pulls from the healing food traditions I learned while living in Chengdu (Sichuan, China), and my experience cooking for various clients' health needs, as well as caring for my mom, leading up to and throughout her brain cancer diagnosis.

And I've combined this with a few delicious brodo-making tips from Luca's mamma here in Italy.

For me, this broth is a nutritious, tangible way of showing love through food🤗. But there's actually some cool science behind why each of these ingredients was chosen:

• This anti-inflammatory healing chicken bone broth combines fourteen research-backed ingredients-each chosen for documented anti-inflammatory properties (see the nerdy science reasons below).
• Four umami sources in one pot: kombu, bonito flakes, dried shiitake mushrooms, and aged grana padano rind create a depth of flavor that's deeply satisfying and sippable on its own.
• Kombu provides iodine, calcium, magnesium, and iron, plus the natural glutamates that form the backbone of Japanese dashi.
• Ready in 1 hour (pressure cooker), 2-3 hours (stovetop), or 8-10 hours (slow cooker).
• Developed while cooking for family members during cancer treatment, blending Chinese, Japanese, and Italian culinary healing traditions.

Why You'll Love This Immune-Boosting Broth Recipe

• Endlessly customizable. Adjust the spice level, swap mushroom varieties, or leave out ingredients based on your preferences-this recipe adapts to what you have and what you like.
• Rich in collagen and gelatin. Bone-in chicken releases collagen during cooking, creating that silky quality that makes the broth jiggle when cold. Sippable on its own. This isn't just a soup base-it's a warming, satisfying drink you'll actually crave. Also delicious with a little miso stirred in or as a base for Asian noodles.

Why These Ingredients? The Healing Power Behind Every Addition

Every ingredient in this broth was chosen with intention. This isn't about throwing trendy "superfoods" into a pot and hoping it will taste ok. Instead, it's about combining ingredients that have been used for healing across cultures (for centuries), and now backed by modern research.

The Anti-Inflammatory Trio: Turmeric, Ginger, Black Pepper & Crushed Red Pepper

Turmeric contains curcumin, one of the most extensively studied anti-inflammatory compounds. It's been used in Ayurvedic medicine for thousands of years and in Traditional Chinese Medicine (TCM) for pain and digestive support.

Curcumin's antioxidant and anti-inflammatory properties have been studied in countless peer-reviewed studies, and are worth a read at the end of this section if you're just learning about it.

Black pepper contains piperine, which increases curcumin absorption by up to 2,000%. Without it, most of the turmeric passes through your body unused.

This is why traditional golden milk recipes always include black pepper-ancient wisdom confirmed by modern science.

Fresh ginger contains gingerols and shogaols-compounds that give ginger its warmth and have been studied for anti-inflammatory and anti-nausea effects. When I lived in Chengdu, ginger was in so many dishes and herbal teas.

I use ginger quite a bit, especially during cold months or when anyone feels under the weather. In TCM, ginger is considered a warming herb that promotes circulation and aids digestion.

Immune-Supporting Mushrooms: Wood Ear & Shiitake

Dried shiitake mushrooms have been used in Asian medicine for centuries (often called "the elixir of life"). They contain lentinan and beta-glucans, compounds that have been studied for their immune-modulating properties.

Beyond their potential health benefits, shiitakes add incredible umami depth and an earthy complexity to the broth. I use them in all kinds of recipes!

White wood ear mushrooms (snow fungus) are prized in TCM (Traditional Chinese Medicine) for nourishing yin, moistening the lungs, and promoting skin health.

In Chengdu (Sichuan province), I experienced them in both sweet soups and savory broths. They have a delicate, gelatinous texture when cooked that adds body to the broth without overpowering flavor.

Mineral-Rich Ocean Ingredients: Kombu & Bonito Flakes

Kombu is where some of the added "minerals" in this healing broth comes from. This sea vegetable provides iodine (important for thyroid function), calcium, magnesium, and iron. It's also the foundation of Japanese dashi, providing natural glutamates that create deep umami.

You can actually see the glutamine on kombu (it's the white powdery amino acid which naturally rises to the surface of the seaweed as it dries...it's not mold!). Kombu contains fucoidan, a compound studied for anti-inflammatory properties by the National Institutes of Health.

Bonito flakes (katsuobushi) are thin shavings of dried, fermented, and smoked skipjack tuna (the second pillar of Japanese dashi). They contain inosinic acid, which creates umami synergy when combined with kombu's glutamates.

This is the science behind why dashi tastes so deeply satisfying-the umami multiplies. As a fish product, bonito also provides easily digestible protein and B vitamins.

The Italian Secrets: Grana Padano & Cinnamon

Aged grana padano rind is straight from Luca's family tradition for adding extra flavor to broth. Never throw away your cheese rinds! Italian nonnas have added them to broths and soups for generations.

The rind provides another layer of umami (from natural glutamates instead of which are nature's natural MSG), plus calcium and easily digestible aged protein.

Cinnamon stick is Anna's (Luca's mamma) secret that changed everything I thought I knew about making chicken broth. Beyond adding warmth and depth, cinnamon contains cinnamaldehyde-studied for its anti-inflammatory and antioxidant properties.

Note: the cinnamon flavor is MUCH more pronounced in this broth because the glutamates from the four umami sources amplify all flavors naturally. Simply omit the cinnamon it if you're not a fan or use less.

The Nourishing Base: Chicken & Aromatics

Bone-in chicken provides collagen that breaks down into gelatin during cooking. This is what gives the broth its silky, gut-soothing quality and makes it gel when cold. Collagen contains amino acids glycine and proline, studied for their role in supporting gut health, joint health, and restful sleep.

Onions contain quercetin, a powerful antioxidant, and prebiotic fibers that feed beneficial gut bacteria. Leave the skins on (just rinse them first), as they add color and contain even more quercetin.

Carrot and celery add natural sweetness and aromatic depth. Celery contains apigenin and luteolin, compounds with anti-inflammatory properties. Together with onions, they form the classic aromatic base that's perfect for any broth or stock.

Garlic is here for flavor, not allicin. This enzyme-activated compound starts breaking down at just 108°F/42°C and is fully destroyed by 140°F/60°C.

More importantly, research shows that as little as 60 seconds of microwave heating or 45 minutes of oven heating blocks garlic's ability to inhibit carcinogen binding. So, after an hour of cooking, those benefits are gone.

Want garlic's antimicrobial and cancer-fighting properties? Stir fresh minced garlic into your warm mug before sipping or eating it as a soup or noodle dish.

Anti-Inflammatory Chicken Broth Ingredients

Don't be intimidated by the ingredient list! Many of these can be found cheaply at Asian grocery stores or ordered online. Once you have them in your pantry, they'll last for months/years, and you can make this healing broth anytime or use them for other noodle or soup recipes.

• Chicken (bone-in): Use backs, wings, necks, feet, legs, or thighs. Use the bony, collagen-rich parts-not expensive breast meat. See my Italian chicken broth recipe for more on choosing the best chicken parts for broth.
• Onions: Washed and halved (leave the skins on for extra nutrients and color).
• Carrot: Washed and halved (no need to peel or trim).
• Celery: For subtle aromatic depth.
• Fresh ginger: Washed and halved (no need to peel).
• Garlic: Whole cloves (no need to peel individual cloves).
• Dried shiitake mushrooms (香菇): Find these at any Asian grocery store. They keep for months in the pantry.
• White wood ear mushrooms (银耳): Also called snow fungus, snow ear, or silver ear fungus.
• Black wood ear mushrooms (木耳): Also called cloud ear or tree ear fungus.
• Kombu (昆布): This dried kelp is the foundation of Japanese dashi and where most of the minerals come from.
• Bonito flakes (鰹節): Also called katsuobushi. Find these near the kombu at Asian grocery stores.
• Cinnamon stick (1-inch piece): An Italian secret ingredient for making better broth. Omit it if you're not a fan of cinnamon or you want a more pure dashi-flavored stock. Because, specifically, in this recipe, the four umami sources in the broth amplify all other flavors, making cinnamon much more pronounced here. Whereas, in my classic Italian chicken broth recipe, most people don't even know it's in there because there is zero pronounced cinnamon flavor that comes through! Science is cool like this!
• Aged grana padano rind: Save your rinds in the freezer for this, or ask your cheesemonger for scraps. Parmigiano-Reggiano rinds work too.
• Black peppercorns: Whole peppercorns are best, but pre-ground or freshly ground black pepper works too. Do not skip this-it's essential for curcumin absorption.
• Crushed red pepper flakes: You can substitute cayenne pepper. Adjust for heat preference, using less if you're sensitive to spice.
• Turmeric powder: Ground turmeric works well, but fresh turmeric root is even better. Note: Some turmeric products have been found contaminated with lead due to bad actors in the spice trade. Buy from reputable sources.
• Cold filtered water: Starting with cold water helps extract more flavor and nutrients as ingredients heat gradually together.

See recipe card for exact quantities.

How to Make Anti-Inflammatory Healing Chicken Broth

Making this broth is incredibly simple! You're basically adding everything to a pot and letting time do the work. No sautéing, no skimming (if using a pressure cooker), and no complicated techniques. The magic happens through slow extraction.

Pressure Cooker Method (Recommended)

Step 1: Add all ingredients to a 5-quart or larger pressure cooker. Start with cold filtered water, which helps extract more flavor as everything heats gradually together.

Stovetop Method

Step 1: Add all ingredients to a 6-quart or larger stockpot or Dutch oven and bring it to a boil over high heat, then immediately reduce to a gentle simmer. Bubbles should barely break the surface.

Step 2: Skim any impurities that rise during the first 20-30 minutes. Then cover and simmer for 2-3 hours. The longer you simmer, the more collagen you extract.

Step 3: Strain, season with salt, and store as described above.

Slow Cooker Method

Step 1: Add all ingredients to a 6-quart or larger slow cooker.

Step 2: Cook on LOW for 8-10 hours or HIGH for 4-5 hours.

Step 3: Strain, season with salt, and store as described above.

This method is perfect for starting in the morning and having broth ready by dinner.

Find detailed instructions in the recipe card.

How Do You Know When The Broth Is Done?

Your broth is ready when it has a rich, golden color and deep, savory flavor. When refrigerated, a collagen-rich broth will gel up a little like Jello, which means you've successfully extracted collagen from the bones.

If it doesn't gel, it's still nutritious and delicious; you may just need more bones or longer cooking time for the next batch.

Substitutions

• Can't find wood ear mushrooms? Omit them and double the shiitakes or substitute dried porcini mushrooms. The broth will still be delicious!
• No bonito flakes? Substitute with Italian bottarga. Or, you can omit them, but you'll lose one umami layer. The broth will still have three umami sources (kombu, shiitake, cheese rind) and will taste great!
• No kombu? This one is harder to replace. Kombu provides both minerals and the glutamate backbone of the broth. If unavailable, don't worry, simply add an extra shiitake or two, but know the flavor profile will be different.
• No grana padano rind? Parmigiano-Reggiano rind works exactly the same. Domestic Parmesan rind or any aged hard cheese rind will add umami depth. No cheese rind? Add a chunk of cheese itself, or omit it (the broth will still have three umami sources and taste great).
• Fresh turmeric instead of powder? Use a 1 to 2-inch piece, halved. Fresh is wonderful if you have it. Be warned: it stains everything it touches bright yellow (including your hands).
• No fresh ginger? Use 1 teaspoon ground ginger as a substitute, though fresh is preferred for both flavor and potency.
• Need it dairy-free? Simply omit the cheese rind. You'll lose one umami layer but the broth remains deeply flavorful.
• Want more heat? Double the crushed red pepper flakes or add a whole dried chile or ground cayenne pepper. Want less? Use ½ teaspoon or omit entirely.

Equipment

• Pressure cooker or Instant Pot (5-quart or larger): My preferred method for speed and maximum extraction. I use my pressure cooker for making broth weekly (sometimes twice a week).
• OR Large stockpot or Dutch oven (6-quart or larger): For the stovetop method.
• OR Slow cooker (6-quart or larger): For the overnight/all-day method.
• Fine-mesh strainer: Essential for straining out all the solids. A cheesecloth-lined colander works too for extra-clear broth.
• Tempered glass canning jars: Mason/Ball jars or Italian Bormioli Rocco jars work perfectly for fridge and freezer storage.

How to Store Anti-Inflammatory Healing Broth

Refrigerator: Let broth cool completely to room temperature, but try not to leave it out longer than 2 hours (food safety), especially in warmer climates and summer months. Transfer to glass canning jars and refrigerate.

Broth keeps for 4-5 days in the fridge. Try not to store it in the fridge door, which has wide temperature swings from opening and closing it.

Freezer: Leave 1 inch of headspace in glass jars so the broth can expand as it freezes. Freezer bags work great if you lay them flat for stackable storage if you're not opposed to using plastic. Frozen broth keeps for 4-6 months at best quality.

Ice cube trays: Perfect for small amounts when you need a splash for deglazing a pan, or sautéing vegetables. Pop out frozen cubes and transfer to a freezer bag for longer storage. I honestly don't ever store broth this way because I make it weekly and almost always have it on hand in the fridge.

How to Use This Healing Broth

Sip it warm. Heat a mug and drink it like tea. It's incredibly soothing, especially when feeling under the weather or when you just need something nourishing.

As a soup base. Use it for quick cheater miso ramen with homemade ramen eggs (one of my favorite ways to enjoy it), a cheater pho, udon noodle bowls, or any Asian-style soup, really. The umami depth makes everything taste more complex.

For cooking grains. Use instead of water for rice, quinoa, farro, or any grain. Instant flavor upgrade with added nutrition.

For braising. Use as the liquid for braised meats or vegetables. The collagen adds body to sauces.

For sautéing or blanching. Add a splash to deglaze a pan or sauté greens instead of using oil or butter. You can also use it to blanch vegetables for a healthy side.

As a base for other soups. Use in place of store-bought broth in any recipe like chicken noodle soup, or vegetable soup.

Where to Find These Asian Ingredients

Dried shiitake mushrooms, wood ear mushrooms (white and black), kombu, and bonito flakes are available at most Asian grocery stores and some mainstream Health food grocery stores and co-ops as well. They're also easy to find online. And all of them have long shelf lives.

I recommend removing all the ingredients from their packaging (which, unfortunately, is usually plastic) and storing them in separate repurposed glass jars with tight-fitting lids. This is what I do to preserve them for much longer and more sustainably.