Red Meat Allergy Friendly Harissa-Orange Chicken Turmeric Soup
Total time55 min
Prep time15 min
Cook time40 min
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Learn more →Ingredients
4 servings
Soup
- 2 tbsp extra-virgin olive oil
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia 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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