Anti Inflammatory Harissa-Orange Chicken Turmeric Soup
This soup is a bold, warming bowl that earns its place on any weeknight rotation — smoky harissa, golden turmeric, bright citrus, and tender shredded chicken thighs all coming together in one deeply satisfying pot. The spice lineup here is doing serious heavy lifting: turmeric, ginger, cumin, coriander, and black pepper are all well-regarded for their inflammation-fighting properties, and they're layered in a way that builds real depth rather than just heat. Blooming the spices in olive oil with the aromatics before adding liquid is a small step that makes a huge difference in flavor. Fresh orange juice and zest stirred in at the end add a brightness that cuts through the richness and makes the whole bowl feel alive. Chickpeas bulk it up with plant-based protein and fiber, while baby spinach wilts in at the last minute to keep things vibrant and nutrient-dense. This recipe serves four, so it's ideal for a family dinner or for stashing leftovers that honestly taste even better the next day. A squeeze of lemon and a handful of fresh cilantro over the top before serving ties everything together beautifully.
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Learn more →Ingredients
4 servings
Soup
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and grated
- 2 tbsp harissa paste
- 1 ½ tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp black pepper
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups low-sodium chicken broth
- 1 lb boneless, skinless chicken thighs
- ½ tsp salt, plus more to taste
- ⅓ cup fresh orange juice (from about 1 large orange)
- 1 tsp orange zest
- 3 cups baby spinach or chopped kale, loosely packed
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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