Eosinophilic Esophagitis Friendly Harissa-Orange Chicken Turmeric Soup
Total time55 min
Prep time15 min
Cook time40 min
5.0(5)
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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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