Eosinophilic Esophagitis Friendly Turmeric-Ginger Chicken Soup
Total time1 hr 5 min
Prep time15 min
Cook time50 min
5.0(11)
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 ½ tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp black pepper, freshly ground
- ¼ tsp cayenne pepper (optional)
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 celery stalks, sliced
- 1 ½ lb bone-in, skin-on chicken thighs (about 4 thighs)
- 6 cups low-sodium chicken broth
- 1 tsp salt, plus more to taste
- 3 cups baby spinach, loosely packed
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 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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