Description
A vibrant and healthy Mediterranean-style turmeric lemon chicken soup packed with tender shredded chicken, fresh herbs, and warm spices like turmeric and Aleppo pepper. This comforting yet refreshing soup combines the bright flavors of lemon and fresh greens with a nourishing broth, perfect for a cozy meal that’s both flavorful and wholesome.
Ingredients
Scale
Protein and Broth
- 1 pound boneless chicken breast
- 6 cups water
- Salt and pepper, to taste
- 1 yellow onion, quartered
- 4 large garlic cloves, divided (2 whole, 2 minced)
Vegetables and Herbs
- 2 carrots, peeled and thinly sliced into rounds
- 2 cups baby spinach
- ¼ cup chopped fresh dill
- ½ cup chopped fresh parsley
Spices and Seasonings
- 1 teaspoon coriander
- 1 teaspoon Aleppo pepper
- ½ teaspoon ground ginger
- ½ teaspoon turmeric
- Extra virgin olive oil, 2 tablespoons
- Juice and zest of 2 lemons
- Kosher salt, to taste
Instructions
- Simmer Chicken: In a large Dutch oven or pot, place the boneless chicken breast with 6 cups of water. Add the quartered yellow onion and 2 whole garlic cloves. Season generously with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to a gentle simmer. Cook uncovered for 15 to 20 minutes until the chicken is fully cooked.
- Shred Chicken and Strain Broth: Remove the cooked chicken from the pot and shred it finely using two forks. Carefully strain the broth through a mesh strainer into a large bowl, discarding the onion and garlic solids. Set the broth aside for later use.
- Sauté Vegetables and Spices: Wipe the pot clean and return it to medium heat. Add 2 tablespoons of extra virgin olive oil and warm it. Add the minced garlic cloves, sliced carrots, coriander, Aleppo pepper, ground ginger, and turmeric to the pot. Sauté for a few minutes until fragrant and the carrots start to soften.
- Add Shredded Chicken: Return the shredded chicken to the pot and stir to combine with the sautéed veggies and spices. Season with kosher salt as desired.
- Simmer Soup: Pour the strained chicken broth back into the pot. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot partially and simmer for 15 to 20 minutes, or until the carrots are tender and all flavors meld.
- Finish with Greens and Herbs: Stir in the baby spinach, chopped fresh dill, chopped parsley, and the juice and zest of 2 lemons. Cook for an additional minute or until the spinach wilts slightly.
- Serve: Ladle the soup into bowls and enjoy immediately for a warm, flavorful Mediterranean-inspired meal.
Notes
- Use bone-in chicken for a richer broth if desired, but adjust cooking time accordingly.
- Aleppo pepper provides mild heat and fruitiness, but you can substitute with mild crushed red pepper flakes if unavailable.
- Adjust the lemon juice to your taste for more brightness or tang.
- Leftover soup refrigerates well for up to 3 days and also freezes nicely.
- For extra depth, add a bay leaf to the broth when simmering chicken, removing before serving.
- Make sure not to overcook the spinach to preserve its vibrant color and nutrients.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: turmeric chicken soup, Mediterranean soup, lemon chicken soup, healthy soup recipe, spinach soup, aromatic chicken broth
