Discovering the Perfect Comfort Food
My Favorite is Lemon Turmeric Chicken Soup and I remember the day I first made Lemon Turmeric Chicken Soup. It was a cold winter evening, and I was craving something warm and comforting. I had just returned from the farmer’s market with a basket full of fresh produce, including bright lemons and vibrant baby spinach. The idea of combining these ingredients with the earthy warmth of turmeric seemed perfect for a cozy night in. Little did I know, this would become one of my go-to recipes.
Crafting the Soul-Warming Broth
I started by preparing the broth. The kitchen filled with the comforting aroma of simmering chicken and garlic. As I shredded the tender chicken breasts and strained the broth, I could already tell this was going to be special. The yellow hue of the turmeric made the broth look inviting and rich, and the scent of the fresh lemon juice mingling with the spices was simply irresistible. This was more than just a meal; it was a way to bring a touch of warmth to a chilly day.
Adding Fresh Flavors and Aromas
Once the broth was ready, I turned my attention to the soup itself. Sautéing the garlic and carrots in olive oil made the kitchen smell amazing. As I stirred in the ground coriander, Aleppo pepper, and turmeric, the flavors started to come alive. Adding the shredded chicken back into the pot, I watched as the carrots softened and the spices infused every bite. The finishing touch was a generous handful of fresh herbs and a squeeze of lemon juice, brightening up the whole dish.
Enjoying the Nourishing Bowl
Finally, I ladled the soup into bowls, feeling a sense of accomplishment as I admired the vibrant colors. The combination of tender chicken, zesty lemon, and fresh herbs created a soup that was both comforting and refreshing. Each spoonful was like a warm hug, and the soup quickly became a favorite. It was the perfect remedy for a cold day or anytime I needed a health boost, reminding me that sometimes the simplest dishes bring the most joy.
Table of Contents
Chef’s Notes-Lemon Turmeric Chicken Soup
- For the best texture, cook the chicken just until it’s no longer pink inside. Overcooking can make it tough and dry. Use a meat thermometer if needed; chicken should reach an internal temperature of 165°F (74°C).
- When straining the broth, make sure to use a fine-mesh strainer to remove any small bits. This ensures a clear and smooth soup.
- Turmeric and Aleppo pepper add warmth and color, but their intensity can vary. Start with the recommended amounts, taste the soup, and adjust the seasoning if needed.
- Feel free to add other vegetables like celery or bell peppers for more variety. Just adjust the cooking time based on the vegetables used.
- This soup stores well in the refrigerator for up to 4 days. For longer storage, freeze it in airtight containers for up to 3 months. Reheat gently to avoid overcooking the chicken.
- Garnish with additional fresh herbs or a squeeze of lemon juice before serving for an extra burst of freshness.
- For a heartier soup, add cooked rice or quinoa. If you prefer a smoother texture, you can blend a portion of the soup and then mix it back in.
Lemon Turmeric Chicken Soup
4
bowls15
minutes40
minutes250
kcal55
minutesThis Lemon Turmeric Chicken Soup is a game-changer! Packed with fresh lemon juice, vibrant veggies, and aromatic spices, it’s the ultimate comfort food. Imagine a bowl of warm, zesty goodness that not only tastes amazing but also nourishes your body. Perfect for chilly days or when you need a health boost, this soup is your go-to for a delicious reset. Get ready to fall in love with every spoonful!
Ingredients
1 pound boneless skinless chicken breasts
6 cups water
1 yellow onion
2 whole garlic cloves
to taste Kosher salt
2 tablespoons extra virgin olive oil
2 large garlic cloves
2 medium carrots
1 teaspoon ground coriander
1 teaspoon Aleppo-style pepper
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
2 cups baby spinach
1/4 cup fresh dill
1/2 cup fresh parsley
2 large lemons
Directions
- Prepare the Broth: In a large Dutch oven or pot, combine the chicken breasts and water. Add the quartered onion and whole garlic cloves. Season with kosher salt and black pepper. Bring to a boil over medium-high heat. Once boiling, reduce heat and simmer until the chicken is cooked through (about 20 minutes). Remove the chicken and shred using two forks. Strain the broth into a bowl and discard the onion and garlic.
- Sauté Vegetables: Wipe the pot clean with a paper towel and return it to medium heat. Add the olive oil and sauté the minced garlic and sliced carrots for about 5 minutes until fragrant and slightly softened.
- Add Spices and Chicken: Stir in the ground coriander, Aleppo-style pepper, ground ginger, and turmeric. Return the shredded chicken to the pot and season with additional kosher salt if needed. Toss everything together briefly to coat the chicken with spices.
- Finish with Greens and Herbs: Remove the pot from heat and stir in the baby spinach until wilted. Add the chopped dill and parsley along with the zest and juice of the lemons.
Equipment
- chef’s knife
- cutting board
- Dutch Oven
- colander
- Mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 250kcal
- Fat: 10g
- Saturated Fat: 1.5g
- Cholesterol: 60mg
- Sodium: 300mg
- Potassium: 600mg
- Carbohydrates: 15g
- Fiber: 3g
- Sugar: 4g
- Protein: 25g
- Vitamin A: 120IU
- Vitamin C: 50mg
- Calcium: 8mg
- Iron: 10mg
FAQ-Lemon Turmeric Chicken Soup
Can I use chicken thighs instead of chicken breasts?
Yes, you can use boneless skinless chicken thighs instead of chicken breasts. They will add a bit more flavor and richness to the soup.
What if I don’t have Aleppo pepper?
If you don’t have Aleppo pepper, you can substitute it with a pinch of red pepper flakes or paprika. Adjust the quantity to taste.
Can I make this soup ahead of time?
Yes, you can prepare this soup ahead of time. Store it in the refrigerator for up to 4 days or freeze it for up to 3 months. Reheat gently when ready to serve.
Is this soup suitable for a paleo diet?
Yes, this soup is paleo-friendly as it contains no dairy, gluten, or processed ingredients.
How can I make this soup spicier?
To add more heat, increase the amount of Aleppo pepper or add a pinch of cayenne pepper. Taste and adjust as you go to achieve the desired level of spiciness.
