Whole 30 Turmeric Chicken and Vegetable Soup

Total time1 hr 10 min

Prep time20 min

Cook time50 min

4.6

(4)

Whole 30 Turmeric Chicken and Vegetable Soup

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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.

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