This broth is a fantastic tune-up for your body. It’s packed with anti-inflammatory veggies and spices like garlic and ginger, to help with liver function and aid digestion.
1 (12-ounce) bone-in skinless chicken breast half
2 medium carrots, peeled and cut into ½-inch rounds
2 celery stalks, cut into ½-inch pieces
1 (1-inch) piece of fresh ginger, peeled and chopped
3 garlic cloves, peeled
2 shallots, thinly sliced
6 sprigs fresh thyme
8 whole black peppercorns
3 whole cloves
1 dried bay leaf
½ cinnamon stick
In a medium saucepan, bring 6 cups water, the chicken, carrots, celery, ginger, garlic, shallots, thyme, peppercorns, cloves, bay leaf, and cinnamon stick to a boil over medium-high heat. Reduce the heat and simmer for 1 hour.
Strain the liquid, reserving the chicken and vegetables for another use. Cool the broth and refrigerate for up to 2 days, or strain and freeze for up to 1 month.