Description
A golden, healing chicken soup infused with turmeric, ginger, lemon, and fresh herbs. This anti-inflammatory soup is nourishing, flavorful, and comforting, with tender chicken, vegetables, and a vibrant, spiced broth that supports wellness and warmth.
Ingredients
2 tbsp olive oil
1 large onion, diced
4 cloves garlic, minced
2 large carrots, sliced
2 stalks celery, diced
1 tbsp fresh ginger, grated
2 tsp ground turmeric
1/2 tsp ground black pepper
6 cups chicken broth
1 lb boneless skinless chicken thighs
2 tbsp lemon juice
2 cups baby spinach
Salt to taste
1/4 cup fresh parsley or cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, garlic, carrots, and celery. Sauté for 5 minutes until softened.
- Stir in grated ginger, turmeric, and black pepper. Cook for 2 minutes to release flavors.
- Pour in chicken broth and add chicken thighs. Bring to a gentle boil, then reduce heat, cover, and simmer for 25–30 minutes.
- Remove chicken, shred with two forks, and return it to the pot.
- Add lemon juice and spinach. Simmer for another 5 minutes until spinach wilts.
- Season with salt to taste and garnish with fresh parsley or cilantro before serving.
Notes
Swap chicken thighs for chicken breast for a leaner option.
Use bone broth instead of chicken broth for extra richness.
Add rice, quinoa, or lentils to make it heartier.
Spice it up with cayenne pepper, chili flakes, or fresh chili.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months (add spinach fresh when reheating).
Best served with crusty bread, salad, or flatbread.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 4g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg
