Immunity-boosting turmeric lemon chicken soup!
Chicken soup with homemade broth, chopped vegetables, fresh herbs, turmeric and loads of fresh lemon juice. This turmeric lemon chicken soup is the comforting elixir we all need: I think of it as a delicious way to detox and hit “reset.”
Make it your own and add different veggies or even a handful of chickpeas for some bulk! I like how this turmeric lemon chicken soup is both light and comforting at the same time, so I enjoy eating it by itself or with a little crusty bread. It’s never a bad idea to add a big salad for some soup-n-salad action!
Here’s what you need:
▢1 pound boneless chicken breast
▢1 yellow onion, quartered
▢4 large garlic cloves, divided (2 whole, 2 minced)
▢Extra virgin olive oil
▢2 carrots, peeled and thinly sliced into rounds
▢1 teaspoon coriander
▢1 teaspoon Aleppo Pepper
▢½ teaspoon ground ginger
▢½ teaspoon turmeric
▢2 cups baby spinach
▢¼ cup chopped fresh dill
▢½ cup chopped fresh parsley
▢Juice and zest of 2 lemons
1. In a large Dutch oven or pot, combine the chicken with 6 cups of water. 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 let simmer gently for 15 to 20 minutes or until the chicken is cooked.
2. When ready, remove the chicken from the pot and carefully shred it using two forks. Strain the broth using a mesh strainer over a large bowl. Discard the onion and garlic. Set the broth in its bowl aside for now.
3. Carefully wipe the pot and return to the heat. Add a couple tablespoons extra virgin olive oil and warm over medium heat. Add the minced garlic, carrots, and spices.
4. Return the shredded chicken to the pot. Stir to combine. Season with kosher salt.
5. Add the cooking broth and bring to a boil, then lower the heat to medium-low, and cover partly. Cook for another 15 to 20 minutes (the carrots should be tender and cooked through).
6. Stir in the spinach, herbs, and lemon juice and zest. Transfer to serving bowls. Enjoy!
Store leftover turmeric chicken soup in an airtight container in the fridge. It will keep for about 3 days (unless you’ve worked in advance to cook the chicken or make the broth). To reheat, transfer the soup to a pot and bring it to a gentle boil over medium heat. Once boiling, remove from the heat and serve.
#chickensoup #soup #souprecipe #chickensouprecipe
If you’ve ever needed a big immunity boost quickly, try my Mediterranean turmeric lemon chicken soup. Loaded with fresh lemon juice, amped up with veggies, herbs, warm spices, a handful spinach, and even a little bit of ginger, this soup just what the doctor ordered.
13 Comments
Here's what you need:
▢1 pound boneless chicken breast
▢1 yellow onion, quartered
▢4 large garlic cloves, divided (2 whole, 2 minced)
▢Extra virgin olive oil
▢2 carrots, peeled and thinly sliced into rounds
▢1 teaspoon coriander
▢1 teaspoon Aleppo Pepper
▢½ teaspoon ground ginger
▢½ teaspoon turmeric
▢2 cups baby spinach
▢¼ cup chopped fresh dill
▢½ cup chopped fresh parsley
▢Juice and zest of 2 lemons
1. In a large Dutch oven or pot, combine the chicken with 6 cups of water. 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 let simmer gently for 15 to 20 minutes or until the chicken is cooked.
2. When ready, remove the chicken from the pot and carefully shred it using two forks. Strain the broth using a mesh strainer over a large bowl. Discard the onion and garlic. Set the broth in its bowl aside for now.
3. Carefully wipe the pot and return to the heat. Add a couple tablespoons extra virgin olive oil and warm over medium heat. Add the minced garlic, carrots, and spices.
4. Return the shredded chicken to the pot. Stir to combine. Season with kosher salt.
5. Add the cooking broth and bring to a boil, then lower the heat to medium-low, and cover partly. Cook for another 15 to 20 minutes (the carrots should be tender and cooked through).
6. Stir in the spinach, herbs, and lemon juice and zest. Transfer to serving bowls. Enjoy!
Store leftover turmeric chicken soup in an airtight container in the fridge. It will keep for about 3 days (unless you’ve worked in advance to cook the chicken or make the broth). To reheat, transfer the soup to a pot and bring it to a gentle boil over medium heat. Once boiling, remove from the heat and serve.
Looks delicious 😋
Oh my goodness – how did u know? Ur timing is excellent, Suzy & ur recipes sent from heaven to heal! Love this one so much! 🙋♀️❤️❤️❤️❤️
PS: LOVE that u include the recipes – it's so thoughtful & when I get enough $$ together, going to get ur cookbook so I can lay it flat to read out of it as I cook up all ur wonderful recipes! Bless u for releasing the whole recipe!
*perfect dress ..**..matches the perfect soup!!..***..🫵🆒️🤜🤛💙🌍✌️🫡.
i would deffinety try this👍
all the best from Slovenia💜
I really loved your vibe in this video. ❤ And, the recipe looks and sounds wonderful. 😊
Delicious !!!
Looks almost as hot as you ❤
LOVE your chicken orzo soup and can hardly wait to make this… thank you for sharing!
I need to try that
This soup sounds delicious! I can't wait to try it 💕
Thanks so much for including the recipe in the comments and video description 💖
I love chicken soup, " Jewish penicillin," we say in NYC, but honestly, I've never seen chicken soup made like this. It looks so delicious 😋 with spinach and a little ginger, quick too. Mediterranean Chicken Soup. 😋 makes my stomach feel so good, comfort food.
Yum!!