1 tablespoon (15 ml) ground turmeric

1 tablespoon (15 ml) olive oil

4 cups (1 litre) water

1 or 2 skinless and boneless chicken breasts

2 carrots, peeled and sliced

2 stalks celery, sliced

3 thin slices fresh ginger, peeled

10 black peppercorns

Salt

In a saucepan, heat the oil with the turmeric for 1 minute. Add the remaining ingredients. Lightly season with salt. Bring to a boil and cover. Simmer gently for about 30 minutes. Strain.

Adjust the seasoning of the broth and drink it warm. Reserve the chicken for another use (soup, rice, sandwich, salad, etc.).

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