Turmeric Lemon Chicken Soup

Name: Turmeric Lemon Chicken Soup
Total time: 50 min
Yield: 4 servings
Ingredients: 450 g boneless skinless chicken breast; 1 ea yellow onion; 4 ea garlic cloves; 30 ml extra virgin olive oil; 130 g carrots; 2.5 g ground coriander; 1 tsp aleppo pepper; 0.5 tsp ground ginger; 1.3 g ground turmeric; 60 g baby spinach; 10 g fresh dill; 30 g fresh parsley; 2 ea lemons

Recipe from Mediterranean Food & Diet | Easy Recipes | Suzy Karadsheh · original post · full recipe on themediterraneandish.com

Mediterranean-style chicken soup with carrots, spinach, fresh herbs, warm spices and plenty of lemon. Nourishing and comforting in the best way.

Serves 4 50 minKid-friendly

Gluten freeDairy freeChickenSoupMediterranean

Ingredients

boneless skinless chicken breast450 g
yellow onion — quartered1 ea
garlic cloves — 2 whole and 2 minced4 ea
extra virgin olive oil30 ml
carrots — peeled and thinly sliced130 g
ground coriander — 1 tsp2.5 g
aleppo pepper1 tsp
ground ginger0.5 tsp
ground turmeric — ½ tsp1.3 g
baby spinach60 g
fresh dill — chopped10 g
fresh parsley

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Pescatarian
Turmeric Lemon Fish Soup
- 600 g Firm white fish fillets instead of boneless skinless chicken breast
Simmer the onion and whole garlic in the water for 15 minutes to make the broth and strain it; cook the carrots as written, then add the fish in chunks for the last 5 minutes, until just opaque, rather than shredding it.
Vegetarian
Turmeric Lemon Chickpea Soup
- 440 g Tinned chickpeas instead of boneless skinless chicken breast
Skip poaching the chicken: simmer the onion and the whole garlic in the water for 15 minutes to make the broth, then strain it and add the drained chickpeas with the carrots.
Vegan
Turmeric Lemon Chickpea Soup
- 440 g Tinned chickpeas instead of boneless skinless chicken breast
Skip poaching the chicken: simmer the onion and the whole garlic in the water for 15 minutes to make the broth, then strain it and add the drained chickpeas with the carrots.

Swaps are suggestions — check labels if you are cooking for an allergy.

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boneless skinless chicken breast · 450 g
yellow onion · 1 item
garlic cloves · 4 items
extra virgin olive oil · 30 ml
carrots · 130 g
ground coriander · 2.5 g
aleppo pepper · 1 tsp
ground ginger · 0.5 tsp
ground turmeric · 1.3 g
baby spinach · 60 g
fresh dill · 10 g
fresh parsley · 30 g
lemons · 2 items

Method

In a large Dutch oven or pot, combine the chicken with 1.4 litres (6 cups) of water. Season generously with salt and pepper. Add the onion and the 2 whole garlic cloves. Bring to a boil over medium-high heat, then lower the heat and simmer gently for 15 to 20 minutes, until the chicken is cooked.
Remove the chicken and shred it with two forks. Strain the broth through a mesh strainer into a large bowl; discard the onion and garlic. Set the broth aside.
Wipe the pot and return it to the heat. Warm the olive oil over medium heat, then add the minced garlic, carrots and spices.
Return the shredded chicken to the pot, stir to combine and season with kosher salt.
Add the broth and bring to a boil, then lower the heat to medium-low and partly cover. Cook for another 15 to 20 minutes, until the carrots are tender.
Stir in the spinach, herbs, lemon juice and zest. Ladle into bowls and enjoy.