Comforting bowl with chicken, turmeric, ginger, and aromatic vegetables. Naturally nourishing and easy to prepare.
# List of ingredients:
→ Poultry
01 - 2 boneless, skinless chicken breasts (approx. 14 ounces), diced
→ Vegetables
02 - 1 large onion, finely chopped
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 1 thumb-sized piece fresh ginger, peeled and grated
07 - 1 cup baby spinach, optional
→ Broth & Liquids
08 - 6 cups low-sodium chicken broth
09 - 1 tablespoon olive oil
10 - Juice of 1 lemon
→ Spices & Seasoning
11 - 1 1/2 teaspoons ground turmeric
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon ground coriander
14 - 1/4 teaspoon black pepper
15 - 1 teaspoon sea salt, or to taste
16 - 1/4 teaspoon chili flakes, optional
→ Garnish
17 - Fresh cilantro or parsley, chopped
18 - Lemon wedges
# How to make it:
01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery and sauté for 5 minutes until softened.
02 - Incorporate the minced garlic and grated ginger. Cook for 1–2 minutes until aromatic.
03 - Sprinkle in ground turmeric, cumin, coriander, black pepper, and chili flakes. Stir continuously for 30 seconds to release their fragrance.
04 - Mix in the diced chicken breasts, ensuring they are coated with the spice mixture. Cook for 2–3 minutes until their color changes to opaque.
05 - Pour in chicken broth and bring the soup to a gentle boil. Reduce the heat and allow it to simmer, uncovered, for 20 minutes.
06 - Stir in baby spinach and freshly squeezed lemon juice. Simmer for an additional 2–3 minutes until the spinach wilts.
07 - Taste, then incorporate additional salt if desired.
08 - Ladle the soup into bowls. Garnish with chopped fresh cilantro or parsley and lemon wedges.
