Turmeric Lemon Chicken Soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Sauté the vegetables.

Step 2

Heat the olive oil in a large pot over medium heat. Add the onion and carrots. Cook for about 5 minutes, stirring occasionally, until the onion starts to soften.

Step 3

Add the minced garlic, coriander, turmeric, and about ½ tablespoon of the dried dill. Add a little black pepper. Stir for about 30–60 seconds, just until fragrant.

Step 4

Pour in the 6 cups of boxed chicken broth. Bring it to a boil, then reduce the heat to medium-low. Partially cover and simmer for about 15 minutes, or until the carrots are tender.

Step 5

Stir in your shredded/chopped cooked chicken. Let it simmer gently for about 5 minutes, just long enough to heat the chicken through

Step 6

Turn the heat down or remove the pot from the heat. Stir in the spinach, remaining ½ tablespoon dried dill, and parsley. The spinach will wilt quickly. Add chickpeas

Step 7

Add the zest and juice of 2 lemons. Stir well and taste. Add salt and more black pepper if needed.

Step 8

Adjust to taste.

Step 9

The Mediterranean Dish