Delicious Lemon Chicken Soup
Turmeric Lemon Chicken Soup is a vibrant, immune-boosting dinner dish. Earthy turmeric and zesty lemon create a golden broth with tender chicken and hearty vegetables - a comforting meal with a gourmet twist and health benefits in every bite.
Equipment
- Large pot or Dutch oven
- Cutting Board
- Chef’s knife
- Measuring spoons and cups
- Wooden spoon
- Ladle
Ingredients
- 1 Ib Chicken thighs (boneless, skinless)
- 2 medium Carrots: peeled and diced
- 2 Celery stalks: diced
- 1 medium Onion: finely chopped
- 4 Garlic cloves: minced
- 1 tablespoon Fresh ginger: grated
- 1 teaspoon Ground turmeric
- 6 cups Chicken broth: (low-sodium recommended)
- 3 tablespoons Lemon juice: (freshly squeezed)
- 1 teaspoon Lemon zest
- 2 Bay leaves
- 1 teaspoon Fresh thyme: dried thyme
- Salt and black pepper
- 2 tablespoons Olive oil
- Fresh parsley: For garnish
Instructions
- Prepare the Ingredients: Chop carrots, celery, garlic, and onion into small pieces for easy cooking.
- Sauté the Aromatics:- Heat olive oil in a large pot over medium heat.- Sauté onion, garlic, and ginger for 3–4 minutes until fragrant and translucent.
- Add the Vegetables: Add carrots and celery, cooking for 2–3 minutes until slightly softened.
- Infuse with Spices: Stir in ground turmeric, bay leaves, and thyme for a golden color and warm aroma.
- Cook the Chicken:- Nestle chicken thighs into the pot and cover with chicken broth.- Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes.
- Shred the Chicken: Remove cooked chicken, shred it with two forks, and return it to the pot.
- Add Lemon: Stir in lemon juice and zest to brighten the flavors.
- Season and Simmer: Add salt and black pepper to taste. Simmer for 5 minutes to blend the flavors.
- Serve and Garnish: Serve hot, garnished with fresh parsley. Pair with crusty bread or your favorite side.
