This soup builds its flavor the slow way, starting with golden-seared chicken thighs and a fragrant base of onion, garlic, ginger, and turmeric before lemongrass and rosemary steep right into the broth. Carrots and parsnips simmer until tender, soaking up all that aromatic depth, while a splash of apple cider vinegar keeps the broth bright rather than heavy. Once the chicken is shredded and returned to the pot, a big handful of baby spinach wilts in for color and a fresh, earthy finish. Fresh parsley and a squeeze of lemon at the table brighten every spoonful even further. It's the kind of vegetable-forward, herb-driven bowl that fits naturally into a Mediterranean way of eating, leaning on whole ingredients and bright, simple seasoning rather than anything processed. Comforting, restorative, and easy to make on repeat all season long.
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Pat the chicken thighs dry and season all over with 1/2 tsp of the salt. Heat the coconut oil in a large pot or Dutch oven over medium-high heat until shimmering. 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.
Reduce the heat to medium. Add the onion to the pot and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic, lemongrass, ginger, and turmeric and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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