A warming, golden bowl with tender chicken, aromatic vegetables, and healing turmeric spices
# What You’ll Use:
→ Poultry
01 - 1.1 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 medium carrots, sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced
06 - 1 inch fresh ginger, peeled and grated
07 - 1 cup baby spinach or kale leaves
→ Broth & Liquids
08 - 6 cups low-sodium chicken broth
09 - 1 tbsp olive oil
10 - Juice of 1 lemon
→ Spices & Seasonings
11 - 1½ tsp ground turmeric
12 - ½ tsp ground cumin
13 - ½ tsp ground black pepper
14 - ½ tsp sea salt (or to taste)
15 - ¼ tsp crushed red pepper flakes (optional)
→ Herbs
16 - 2 tbsp fresh parsley or cilantro, chopped
# How-To:
01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened and fragrant.
02 - Stir in minced garlic and grated ginger. Cook for 1 minute until aromatic, being careful not to burn the garlic.
03 - Add turmeric, cumin, black pepper, and salt. Cook for 30 seconds, stirring constantly to allow spices to release their essential oils and deepen in flavor.
04 - Add chicken pieces to the pot. Sauté for 2-3 minutes until the exterior turns opaque and lightly golden.
05 - Pour in chicken broth and bring to a boil. Reduce heat to gentle simmer, cover, and cook for 20 minutes to develop flavor and fully cook the chicken.
06 - Stir in spinach or kale and simmer for 5 additional minutes until greens are wilted and chicken is cooked through. Add lemon juice and adjust seasoning if needed.
07 - Ladle hot soup into bowls. Top with fresh parsley or cilantro and serve immediately.
