Ingredients

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

Salt and pepper to taste

Instructions

Step 1: In a large Dutch oven or pot, combine the chicken with 6 cups of water. Season generously with salt and pepper. Add the quartered onion and 2 whole garlic cloves. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook for 15 to 20 minutes, until the chicken is fully cooked.

Step 2: Remove the chicken from the pot and shred it using two forks. Strain the broth through a mesh strainer into a large bowl, discarding the onion and garlic. Set the broth aside.

Step 3: Wipe out the pot and return it to medium heat. Add a couple of tablespoons of extra virgin olive oil and warm it. Add the minced garlic, carrots, coriander, Aleppo pepper, ground ginger, and turmeric. Sauté gently until fragrant and the carrots start to soften.

Step 4: Return the shredded chicken to the pot and stir to combine. Season with kosher salt to taste.

Step 5: Pour in the reserved broth and bring the soup to a boil. Lower the heat to medium-low and partially cover. Simmer for 15 to 20 minutes until the carrots are tender.

Step 6: Stir in the baby spinach, chopped dill, parsley, lemon juice, and lemon zest. Taste and adjust seasoning if needed. Serve hot and enjoy!

Tips & Variations

For extra depth, add a bay leaf or a cinnamon stick to the broth while simmering the chicken and remove before serving.

Swap the chicken breast for thighs if you prefer a richer flavor and more tender texture.

Add cooked chickpeas or white beans to make the soup heartier and more filling.

If you don’t have Aleppo pepper, substitute with a mix of mild chili flakes and smoked paprika for similar warmth and color.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it has thickened. This soup also freezes well—freeze in portions for up to 2 months and thaw overnight in the fridge before reheating.

FAQs

Can I use pre-cooked or rotisserie chicken for this soup?

Yes, using pre-cooked chicken can save time. Add it in the last steps when you add the spinach and herbs to avoid overcooking.

Is turmeric safe to consume daily?

Turmeric is generally safe for most people when consumed in typical food amounts. If you have health concerns or take medications, it’s best to consult your doctor.