Brazil Nut Free Turmeric Chicken Soup

Total time55 min

Prep time15 min

Cook time40 min

4.9

(30)

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

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!