Turmeric Lemon Chicken Soup
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.
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 — chopped30 g
- lemons — zested and juiced2 ea
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.
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