What makes this broth "anti-inflammatory"?

This broth combines fourteen ingredients with research-documented anti-inflammatory properties: turmeric (curcumin), black pepper (piperine), ginger (gingerols), cinnamon (cinnamaldehyde), red pepper flakes (capsaicin), kombu (fucoidan), shiitake mushrooms (beta-glucans), black wood ear mushrooms (polysaccharides), white wood ear mushrooms (polysaccharides), onion (quercetin), celery (apigenin and luteolin), carrots (beta-carotene), bone-in chicken (glycine from collagen), and bonito flakes (anti-inflammatory peptides). Together, they create a broth that's genuinely supportive for the body and not just trendy marketing.

Why are there so many umami sources?

This is what makes this broth taste so deeply satisfying. Kombu provides glutamates, bonito flakes provide inosinic acid, shiitake mushrooms add their own glutamates, and aged Italian cheese rind contributes even more. When these umami sources combine, they create a synergy that makes the broth taste far more complex than any single ingredient could achieve alone. Think of it as dashi on steroids.

Can I leave out the cheese rind for dairy-free?

Yes! You'll lose one umami layer, but the broth will still be delicious thanks to the kombu, bonito, and shiitakes. Don't substitute anything else—just omit it.

Is this safe during cancer treatment?

I developed this recipe while cooking for family members going through cancer treatment, and they found it nourishing and easy to digest. However, ALWAYS check with your oncologist and healthcare team before making dietary changes during treatment. Some ingredients (like turmeric) can interact with certain medications.

How Much Healing Broth Should I Drink Daily?

There's no set amount—listen to your body. Many people enjoy 1-2 cups daily, especially during cold and flu season or when feeling run down. It's food, not medicine (even though food is the first natural medicine:) , so drink what feels good to you.

Why didn't my broth gel?

Gelling depends on extracting enough collagen from the chicken bones over a long enough period of cooking time with the right bones and meat pieces to water ratio. Use bony parts (backs, wings, necks), cook long enough (45min+ in a pressure cooker, 2-3+ hours stovetop), and don't use too much water about 1 quart of water per pound of chicken parts. Even if it doesn't gel, it's still nutritious and delicious!

Can I make this vegetarian?

Not this exact recipe because the chicken provides the collagen base. However, you could make a vegetarian version using just the kombu, mushrooms, vegetables, cheese rind, and spices. It would be a different broth (more like a vegetable dashi) , but still delicious and nourishing in its own way

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

Description

This anti-inflammatory healing chicken broth combines turmeric, ginger, and medicinal mushrooms with four umami sources for a deeply nourishing, sippable broth. Inspired by Chinese, Japanese, and Italian healing traditions, it's perfect for immune support or for sipping when you need comfort in a cup.

Ingredients

2 pounds chicken (bone-in backs, necks, wings, legs, or thighs)

2 quarts cold filtered water

2 medium onions, washed and halved (220g)

1 large carrot, washed and halved (80g)

1 rib of celery (80g)13 garlic cloves (30g)

2 1/2-inch knob fresh ginger, washed and halved (25g)

5 dried shiitake mushrooms (18g)

2 white wood ear mushrooms, dried (8g)

3 black wood ear mushrooms, dried (4g)

1-inch piece of cinnamon stick

1 piece of kombu (4g)

1 1/2 tablespoons bonito flakes (3g)

1 teaspoon black peppercorns (4g)

1 teaspoon crushed red pepper flakes (4g) (use less if your peppers are very spicy)

1/4 teaspoon turmeric powder (2g)

1 aged grana padano rind

salt to taste (add after cooking)

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Instructions

Pressure Cooker Method (Recommended)

Add all ingredients to a 5-quart or larger pressure cooker, starting with cold filtered water.
Close the lid and bring to high pressure over high heat. Once high pressure is reached, reduce the heat to the lowest setting that maintains pressure. Cook for 1 hour at high pressure.
Turn off the heat and allow for a natural pressure release (15-20 minutes) for clearer broth. Quick release is fine if you're short on time, but the broth will be cloudy.
Strain the broth through a fine-mesh strainer into a large bowl or another pot. Discard the solids (reserve the chicken meat for another use if desired).
Season with salt to taste. Pour into glass jars for storage.

Stovetop Method

Add all ingredients to a 6-quart or larger stockpot. Bring to a boil over high heat and immediately reduce it to a gentle simmer (bubbles barely breaking the surface). Skim any foam and impurities during the first 20-30 minutes.
Cover and simmer for 2-3 hours.
Strain, season, and store as directed above.

Slow Cooker Method

Add all ingredients to a 6-quart or larger slow cooker.
Cook on LOW for 8-10 hours or HIGH for 4-5 hours.
Strain, season, and store as directed above.

Notes

Not a cinnamon fan? Omit it. The four umami sources amplify its flavor here, making it more pronounced than in a typical broth.
Can't handle much spice? Omit the crushed red pepper flakes entirely. Love heat? Double them.
Love ginger and turmeric? Use a 4-inch knob or more for a more ginger-forward broth and add even more turmeric to taste after the broth is fully cooked.
Don't love dashi or the general "taste of the sea"? Omit the kombu (which is a sea plant with an ocean flavor) and the bonito flakes (which have a slight tuna flavor).
Scaling up? Use a stockpot that's deeper than it is wide. Less surface area means less evaporation and more broth.
No cheese rind on hand? Omit it or ask your cheesemonger for scraps. They often give them away, sell them cheaply, or add a chunk of actual Grana Padano, Parmigiano-Reggiano, or American Parmesan directly to the pot (just be sure to eat it if it doesn't fully disintegrate into the broth).
Don't toss the chicken meat. Shred it for tacos, salads, or soup another day.
For richer flavor, roast the chicken parts at 400°F for 30 minutes before adding to the pot.
Freeze in 1-cup and 2-cup portions, so you always have the right amount ready.
Broth too mild? Add a pinch more salt. Salt opens up all the other flavors.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Soups & Stews
Method: Pressure Cooker or Stovetop Slow-Simmered or Slow-Cooker
Cuisine: Asian inspired

Nutrition

Serving Size: 2 cups
Calories: 98
Sugar: 3g
Sodium: 150mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 12g
Cholesterol: 20g