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Mediterranean-Style Turmeric Lemon Chicken Soup
4.9 from 221 votes

Mediterranean-Style Turmeric Lemon Chicken Soup

Mediterranean-Style Turmeric Lemon Chicken Soup features shredded chicken simmered in homemade broth with turmeric, Aleppo pepper, and coriander for warmth and depth. Fresh carrots, garlic, and leafy greens combine to provide a nourishing consistency, brightened by fresh lemon juice and zest alongside herbs like dill and parsley. The soup offers layered flavors with a comforting texture.

Prep Time
10 mins
Cook Time
40 mins
Servings: 4 people
Calories: 1679 kcal
Course: Main Course, Soup
Cuisine: Mediterranean

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Return the shredded chicken to the pot. Stir to combine. Season with kosher salt.
  5. 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).
  6. 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

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%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 1679

% 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.