Turmeric Lemon Chicken Soup

Ingredients

• boneless skinless chicken breast450 g
• yellow onion — quartered1 ea
• garlic cloves — 2 whole and 2 minced4 ea
• extra virgin olive oil30 ml
• carrots — peeled and thinly sliced130 g
• ground coriander — 1 tsp2.5 g
• aleppo pepper1 tsp
• ground ginger0.5 tsp
• ground turmeric — ½ tsp1.3 g
• baby spinach60 g
• fresh dill — chopped10 g
• fresh parsley — chopped30 g
• lemons — zested and juiced2 ea

Method

1. In a large Dutch oven or pot, combine the chicken with 1.4 litres (6 cups) of water. Season generously with salt and pepper. Add the onion and the 2 whole garlic cloves. Bring to a boil over medium-high heat, then lower the heat and simmer gently for 15 to 20 minutes, until the chicken is cooked.
2. Remove the chicken and shred it with two forks. Strain the broth through a mesh strainer into a large bowl; discard the onion and garlic. Set the broth aside.
3. Wipe the pot and return it to the heat. Warm the olive oil over medium heat, then add the minced garlic, carrots and spices.
4. Return the shredded chicken to the pot, stir to combine and season with kosher salt.
5. Add the broth and bring to a boil, then lower the heat to medium-low and partly cover. Cook for another 15 to 20 minutes, until the carrots are tender.
6. Stir in the spinach, herbs, lemon juice and zest. Ladle into bowls and enjoy.