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- Heat the olive oil in a large pot over medium heat.
- Add the onion, garlic, and ginger, and sauté until fragrant, about 2–3 minutes.
- Stir in the turmeric and black pepper, cooking for another minute.
- Add the chicken pieces, stirring to coat them in the spices.
- Pour in the chicken broth, then add the carrots, celery, and sweet potato.
- Bring the soup to a boil, then reduce the heat and let it simmer for 20–25 minutes, or until the chicken is cooked and the vegetables are tender.
- Stir in the kale or spinach and let it wilt for 2–3 minutes.
- Add the lemon juice and season with salt to taste.
- Ladle the soup into bowls and garnish with fresh parsley or cilantro.
Serving Suggestions
- Serve with a side of crusty bread or crackers for a complete meal.
- Pair with a simple green salad for added freshness.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
- This soup freezes well; just portion it into freezer-safe containers for up to 3 months.
Options and Variations
- Vegan Version: Replace chicken with chickpeas or tofu and use vegetable broth.
- Spicy Kick: Add a pinch of cayenne or red chili flakes.
- Herbal Twist: Add thyme, rosemary, or bay leaves for extra flavor.
Why You’ll Love This Recipe
This turmeric chicken soup is more than just a meal—it’s a healing, nutrient-dense dish that comforts and rejuvenates. Whether you’re feeling under the weather or simply craving a cozy bowl of goodness, this recipe will become a go-to favorite
