Description
A nourishing chicken soup infused with earthy turmeric, delivering a deliciously golden broth and tender chicken, perfect for busy nights.
Ingredients
Scale
- 2 lbs bone-in chicken thighs or whole chicken pieces
- 2 tablespoons olive oil or coconut oil
- 1 large yellow onion, diced
- 3 medium carrots, sliced into rounds
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons ground turmeric (or 3 tablespoons fresh, grated)
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1 bay leaf
- Salt to taste
- 8 cups low-sodium chicken broth
- 2 cups water
- 2 tablespoons fresh lemon juice
- 1 cup cooked rice, quinoa, or noodles
- 2 cups fresh spinach or kale, chopped
- 1/4 cup fresh cilantro or parsley, chopped
- 1 can (14 oz) coconut milk
Instructions
- Heat olive or coconut oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until softened.
- Add sliced carrots and chopped celery, cooking for another 3 minutes until brightened.
- Stir in minced garlic, turmeric, ginger, cumin, and black pepper; cook for 30 seconds until fragrant.
- Nestle chicken into pot, cover with broth and water, add bay leaf, and bring to a gentle boil.
- Reduce heat to low and simmer for 45-60 minutes until chicken is tender and easily shreds.
- Remove chicken, shred meat, and discard bones; return shredded chicken to pot along with lemon juice and season with salt.
- If using, stir in coconut milk and greens; simmer for 2-3 minutes.
- Remove bay leaf, adjust seasoning, and garnish with fresh herbs before serving.
Notes
For a protein-forward version, consider using a higher-protein grain like quinoa or adding more chicken.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg