Mediterranean Tomato-Olive Chicken Soup with Turmeric
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
- 2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
- 1 tsp kosher salt, divided
- ½ tsp black pepper, divided
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 ½ tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp crushed red pepper flakes
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 4 cups low-sodium chicken broth
- ½ cup kalamata olives, pitted and halved
- 3 cups baby spinach, loosely packed
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the chicken thighs dry and season all over with 1/2 tsp of the salt and 1/4 tsp of the pepper. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
- 2
Add the chicken thighs skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden and releases easily from the pot. Flip and sear the second side for 3 minutes, then transfer to a plate. The chicken will not be cooked through at this stage.
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