Mediterranean-Style Turmeric Lemon Chicken Soup
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
40 mins
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Servings
4 people
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Calories
1679 kcal
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Course
Main Course, Soup
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Cuisine
Mediterranean
Mediterranean-Style Turmeric Lemon Chicken Soup
Description
This chicken soup begins with simmering boneless chicken breast in water with yellow onion and whole garlic cloves to create a light, seasoned broth. The cooked chicken is shredded and the broth strained and reserved. Aromatics and spices—minced garlic, carrots, coriander, Aleppo pepper, ground ginger, and turmeric—are sautéed in olive oil in the same pot before adding the shredded chicken and broth back to the pan.
The soup cooks gently until carrots soften, then fresh baby spinach, chopped dill, parsley, and lemon juice with zest are stirred in to lend brightness and herbaceous notes. The turmeric gives a warm golden color and subtle earthy flavor balanced by the lemon’s acidity and fresh herbs, lending a Mediterranean character to the dish.
It can be served as a light but filling meal, suitable for warming up on cooler days or for simple dinners. The recipe suggests adding vegetables or grains like orzo, rice, or chickpeas for variety and substance. Leftovers keep well refrigerated for about three days and are gently reheated until hot before serving. Broth and chicken can be prepared ahead and frozen for convenience.
Ingredients
- 1 pound chicken breast boneless
- 1 yellow onion quartered
- 4 garlic divided (2 whole, 2 minced, large cloves
- extra virgin olive oil
- 2 carrot 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 dill chopped, fresh
- ½ cup parsley chopped, fresh
- lemon juice and zest of 2
Instructions
- In a large Dutch oven or pot, combine the chicken with 6 cups of water. Season generously with salt and pepper. Add the onion and 2 whole garlic cloves. Bring to a boil over medium-high heat, then lower the heat and let simmer gently for 15 to 20 minutes or until the chicken is cooked.
- When ready, remove the chicken from the pot and carefully shred it using two forks. Strain the broth using a mesh strainer over a large bowl. Discard the onion and garlic. Set the broth in its bowl aside for now.
- Carefully wipe the pot and return to the heat. Add a couple tablespoons extra virgin olive oil and warm over medium heat. Add the minced garlic, carrots, and spices.
- Return the shredded chicken to the pot. Stir to combine. Season with kosher salt.
- Add the cooking broth and bring to a boil, then lower the heat to medium-low, and cover partly. Cook for another 15 to 20 minutes (the carrots should be tender and cooked through).
- Stir in the spinach, herbs, and lemon juice and zest. Transfer to serving bowls. Enjoy!
Notes
- Orzo can be cooked separately and added when serving or stirred raw into the soup 7–9 minutes before finishing.
- Leftover cooked chicken and store-bought broth can replace the homemade broth and cooking step for convenience.
- Homemade broth and chicken can be prepared in advance and frozen in suitable containers for later use.
- Add additional vegetables like celery or zucchini early in the sauté steps for variety.
- Cooked rice, orzo, or rinsed canned chickpeas can be added to increase the soup’s heartiness.
- Store leftovers in airtight containers in the fridge for up to three days and reheat gently before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 1679 kcal
% Daily Value*
| Calories | 167.9kcal | 8% |
| Carbohydrates | 8.3g | 3% |
| Protein | 25.7g | 51% |
| Fat | 3.3g | 5% |
| Saturated Fat | 0.7g | 4% |
| Monounsaturated Fat | 0.9g | 5% |
| Cholesterol | 72.6mg | 24% |
| Sodium | 180.5mg | 8% |
| Potassium | 736.8mg | 16% |
| Fiber | 2.3g | 9% |
| Sugar | 2.8g | 6% |
| Vitamin A | 7545IU | 151% |
| Vitamin C | 23mg | 26% |
| Calcium | 61.5mg | 6% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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