Turmeric Lemon Chicken Soup

By The Mediterranean Dish · 60 min

Ingredients

Instructions

1. Put the chicken in a large Dutch oven or pot with 6 cups of water and season generously with salt and pepper. Add the onion and 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.
2. 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, and set the broth aside.
3. Wipe the pot clean, return it to the heat and warm a couple of tablespoons of extra virgin olive oil over medium heat. Add the minced garlic, carrots, coriander, Aleppo pepper, ground ginger and turmeric.
4. Return the shredded chicken to the pot, stir and season with kosher salt.
5. Add the reserved broth and bring to a boil, then lower the heat to medium-low and cover partly. Cook for another 15 to 20 minutes, until the carrots are tender and cooked through.
6. Stir in the baby spinach, dill, parsley, and the juice and zest of the 2 lemons. Serve in bowls.

Summarized from The Mediterranean Dish's video. Watch it for the details.