Turmeric Chicken Soup
Total time55 min
Prep time15 min
Cook time40 min
4.9(30)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 ½ tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- 6 cups chicken broth
- 1 ½ lb boneless, skinless chicken thighs
- 2 cups baby spinach
- 2 tbsp fresh lemon juice
- ¼ cup fresh parsley, roughly chopped
- salt, to taste
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 6–7 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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