Paleo Turmeric-Ginger Chicken Soup

Total time1 hr 5 min

Prep time15 min

Cook time50 min

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Ingredients

4 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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