Red Meat Allergy Friendly Turmeric Chicken and Vegetable Soup

Total time1 hr 10 min

Prep time20 min

Cook time50 min

4.6

(4)

Red Meat Allergy Friendly Turmeric Chicken and Vegetable Soup

About Fig

Fig 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 →

Ingredients

6 servings

2 tbsp extra virgin olive oil
1 ½ lb bone-in, skin-on chicken thighs (about 4 thighs)
1 tsp kosher salt, divided
½ tsp black pepper, divided
1 medium yellow onion, diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced ¼-inch thick
4 cloves garlic, minced
1 tbsp fresh ginger, peeled and grated
1 ½ tsp ground turmeric
1 tsp ground cumin
½ tsp smoked paprika
6 cups low-sodium chicken broth
1 medium zucchini, halved lengthwise and sliced ¼-inch thick
2 cups baby spinach, loosely packed
2 tbsp fresh lemon juice (from about 1 lemon)
¼ 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 5–6 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!