Ginger-Turmeric Chicken with Thyme & Garlic Broth
From the Kitchen of Dr. Bonnie Brock, NMD, RD, MPH
This is not a “sick food.” It’s a grounding, aromatic, deeply nourishing dinner that supports the lungs quietly in the background. Ginger and turmeric will help soothe inflammation, while garlic will help fortify the immune system against infection and thyme is a natural airway tonic. When the recipe is finished, serve warm, ideally slowly, breathing in the steam. That will help you open up the airway and deliver the components directly to the lung.
Ingredients (serves 2–3)
- 1 lb chicken thighs or breasts
- 1 tbsp olive oil
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, smashed
- 1 tsp ground turmeric
- ½ tsp black pepper (important for turmeric absorption)
- 1 tsp dried thyme (or 1 tbsp fresh)
- 4 cups low-sodium chicken or vegetable broth
- 1 cup sliced carrots
- 1 cup chopped kale or spinach
- Sea salt to taste
Instructions
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Heat olive oil in a pot over medium heat. Add ginger and garlic. Cook gently for 30–60 seconds until fragrant.
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Add turmeric, black pepper, and thyme. Stir briefly to release aroma.
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Add broth, carrots, and chicken. Bring to a gentle simmer. Cover and cook 20–25 minutes until chicken is tender.
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Remove chicken, shred if desired, return to pot. Add greens and cook 2–3 minutes until just wilted. Adjust salt. Add lemon if using.