Ginger-Spiced Chicken Broth

By Kristina Felix

Published March 20, 2025

  • Ghazalle Badiozamani for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
3½ hours
Prep Time
15 minutes
Cook Time
3¼ hours (includes cooling)
Rating
5(64)
Comments
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Broth is a traditional comfort food for recovery — whether from illness, injury, or childbirth — across many cultures. What makes this version particularly nourishing is the use of chicken wings — their abundant cartilage creates an exceptionally collagen-rich, velvety broth. A generous amount of ginger delivers warmth and spice; add a couple of chiles if you'd like some extra heat. Like most broth recipes, this one is very forgiving. Adjust any ingredients based on preference or availability, and it will still be more flavorful than store-bought versions. Simmer for up to 3 hours to develop the deepest flavor. Enjoy it on its own with a squeeze of citrus, or use in any recipe calling for broth.

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Ingredients

Yield:3½ to 4 quarts

  • 3 to 3 ½ pounds chicken wings

  • 4 celery stalks, snapped in half

  • 4 medium carrots, snapped in half

  • 2 large or 3 medium leeks, halved lengthwise, well rinsed, and cut in half crosswise

  • 1 large or 2 medium whole garlic heads, unpeeled, cut in half crosswise

  • 20 sprigs parsley, ends trimmed

  • 20 sprigs cilantro, ends trimmed

  • 1 large piece ginger, chopped into 1-inch pieces, about 1 cup

  • 3 large thyme sprigs

  • 3 avocado leaves or bay leaves

  • 5 star anise pods

  • 2 tablespoons kosher salt (such as Diamond Crystal) or 1 teaspoon fine sea salt

  • 1 tablespoon whole black peppercorns

  • Lime wedges for serving (optional)

Ingredient Substitution Guide
Nutritional analysis per serving

4 grams carbs; 65 milligrams cholesterol; 129 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 8 grams fat; 1 gram fiber; 207 milligrams sodium; 11 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place everything except the lime wedges, if using, into a very large stockpot. Cover with enough water to fully submerge the chicken (about 7 quarts).

  2. Step 2

    Bring to a boil, then reduce the heat and simmer uncovered for at least 2 hours and up to 3 (which will give the broth the richest flavor), skimming off and discarding any foam that forms on the surface.

  3. Step 3

    Allow the broth to cool until it is no longer scalding, then carefully strain the liquid into a large bowl, discard the solids, and taste and add more salt if needed.

  4. Step 4

    To serve, ladle into bowls and serve with lime wedges, if desired. (Store the strained broth in jars in the refrigerator for up to a week or freeze in freezer-safe containers for up to 6 months.)

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Ratings

5 out of 5
64 user ratings
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Comments

Wendy L

When I make turkey broth for gravy, I start by roasting the turkey wings before the simmering. Might work nicely for this recipe as well.

dadfer

Yum, broth...the #1 food item that is better homemade than store bought.

MGH

Chicken wings are no longer the cheapest part of the bird in my Westcoast supermarkets so I opt for legs or drumsticks which are often a dollar less per pound, but I add chicken feet which are mostly collagen and bone. I also collect rotisserie chicken bones in my freezer to make broth. Being frugal and getting a much better product than the packaged stuff.

Chrissie

I used this to make ramen a couple days later and it was fantastic: deep flavor, balanced, and nourishing.

Elena

Love this. I made sure to squeeze out every last drop of garlic then used the finished stock to make the Times’ chickpea noodle soup. See ya later, chest cold!

Lee Norris in Portland, Oregon

one essential ingredient is missing in this recipe: garlic--lots of it

Nancy in Philly

I guess you missed this item on the ingredients list: 1 large or 2 medium whole garlic heads, unpeeled, cut in half crosswise. Can't get more garlicky than that. PS - I leave out the garlic because I cannot digest it, and I find that with most recipes calling for so much garlic that's all I can taste. I've enjoyed many, many garlic-free dishes whose recipes call for loads of garlic, and savored all the other flavors that are allowed to emerge--even pesto!

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