Description
A comforting, health-promoting soup featuring turmeric, chicken, and fresh vegetables, perfect for any occasion.
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
- 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 the oil in a large, heavy-bottomed pot over medium heat.
- Add the diced onion and cook for 3-4 minutes until translucent.
- Stir in the sliced carrots and chopped celery, cooking for another 3 minutes.
- Add the minced garlic, turmeric, ginger, cumin, and black pepper, and cook for 30 seconds.
- Place the chicken pieces into the pot, add the broth and water, and add the bay leaf. Bring to a gentle boil.
- Reduce the heat to low and let it simmer uncovered for 45-60 minutes.
- Remove the chicken, shred it, and return it to the pot.
- Stir in lemon juice, salt, coconut milk, and greens; simmer for 2-3 minutes.
- Taste and adjust seasoning, then garnish with cilantro or parsley before serving.
Notes
Make-ahead friendly and can be stored for up to 3 days in the fridge. Can also be frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg