Eosinophilic Esophagitis Friendly Turmeric Chicken and Vegetable Soup
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
6 servings
- 2 tbsp extra virgin olive oil
- 1 Ā½ lb bone-in, skin-on chicken thighs (about 4 thighs)
- 1 tsp kosher salt, divided
- Ā½ tsp black pepper, divided
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced into Ā¼-inch rounds
- 3 stalks celery, sliced Ā¼-inch thick
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 Ā½ tsp ground turmeric
- 1 tsp ground cumin
- Ā½ tsp smoked paprika
- 6 cups low-sodium chicken broth
- 1 medium zucchini, halved lengthwise and sliced Ā¼-inch thick
- 2 cups baby spinach, loosely packed
- 2 tbsp fresh lemon juice (from about 1 lemon)
- Ā¼ cup 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 5ā6 minutes, until the skin is deep golden and releases easily from the pot. Flip and sear the second side for 3 minutes. Transfer the chicken to a plate; it will not be cooked through at this point.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!