# Components:
→ Poultry
01 - 1.1 lbs boneless skinless chicken thighs or breasts cut into bite-sized pieces
→ Vegetables
02 - 1 medium onion finely chopped
03 - 2 medium carrots sliced
04 - 2 celery stalks sliced
05 - 3 garlic cloves minced
06 - 1 inch fresh ginger peeled and grated
07 - 1 cup baby spinach or kale leaves
→ Broth & Liquids
08 - 6 cups low-sodium chicken broth
09 - 1 tbsp olive oil
10 - Juice of 1 lemon
→ Spices & Seasonings
11 - 1.5 tsp ground turmeric
12 - 0.5 tsp ground cumin
13 - 0.5 tsp ground black pepper
14 - 0.5 tsp sea salt or to taste
15 - 0.25 tsp crushed red pepper flakes
→ Herbs
16 - 2 tbsp fresh parsley or cilantro chopped
# Method:
01 - Heat olive oil in a large soup pot over medium heat. Add chopped onion, sliced carrots, and celery. Sauté for 5 minutes until vegetables begin to soften and onions become translucent.
02 - Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant, being careful not to burn the garlic.
03 - Add ground turmeric, cumin, black pepper, and sea salt. Cook for 30 seconds while stirring constantly to release the essential oils and enhance flavor.
04 - Add chicken pieces to the pot. Sauté for 2 to 3 minutes until just opaque on all sides, sealing in the juices.
05 - Pour in chicken broth and bring to a boil. Reduce heat to gentle simmer, cover, and cook for 20 minutes to develop deep flavors and fully cook the chicken.
06 - Stir in spinach or kale leaves. Simmer for 5 additional minutes until greens are wilted and chicken is cooked through. Add lemon juice and adjust seasoning if needed.
07 - Ladle hot soup into bowls. Garnish with freshly chopped parsley or cilantro. Serve immediately while hot.
