Candida Diet Friendly Mediterranean Tomato-Olive Chicken Soup with Turmeric

Total time1 hr 5 min

Prep time15 min

Cook time50 min

Candida Diet Friendly Mediterranean Tomato-Olive Chicken Soup with Turmeric

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Ingredients

4 servings

2 tbsp extra virgin olive oil
Private 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
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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
Ingredient note
Tomatoes themselves are not on the candida avoid list; canned tomatoes are limited only for their natural sugars. This recipe works out to about 1/2 cup of canned tomatoes per serving, which is likely fine. If you prefer to always avoid canned tomatoes, please tap it and change its rating to Red.
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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