Mediterranean-Style Turmeric Lemon Chicken Soup

For 4 people


  • 1 pound boneless chicken breast
  • 1 yellow onion, quartered
  • 4 large garlic cloves, divided (2 whole, 2 minced)
  • Extra virgin olive oil
  • 2 carrots, 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 chopped fresh dill
  • ½ cup chopped fresh parsley
  • Juice and zest of 2 lemons


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!

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