Description
A warm and comforting turmeric chicken soup filled with tender chicken, colorful vegetables, and aromatic spices, perfect for any occasion.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 14 oz), diced
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 inch piece fresh ginger, peeled and grated
- 1 small zucchini, diced
- 2 cups fresh baby spinach, packed
- 1½ teaspoons ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
- ½ teaspoon chili flakes (optional)
- 1 teaspoon sea salt, plus more to taste
- 5 cups low-sodium chicken broth
- 1 tablespoon olive oil
- Juice of ½ lemon
- 2 tablespoons fresh cilantro or parsley, chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; sauté for about 4 to 5 minutes until tender and fragrant.
- Stir in garlic, ginger, turmeric, cumin, and black pepper. Cook for 1 minute until aromatic.
- Add the diced chicken. Cook for 2 to 3 minutes until pieces are opaque.
- Pour in chicken broth and bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Add the diced zucchini and simmer for another 5 minutes.
- Stir in baby spinach and cook for 2 minutes until wilted.
- Squeeze in lemon juice and season with salt and chili flakes to taste.
- Ladle soup into bowls and garnish with cilantro or parsley before serving.
Notes
This soup keeps well in the fridge for up to 3 days. For longer preservation, freeze the soup without the spinach for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 70mg