High Fructose Corn Syrup Free Turmeric Chicken and Vegetable Soup
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6 servings
- 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 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.
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