Lemon Turmeric Chicken Soup
A light one-pot chicken soup with potatoes, carrots, and peas simmered in turmeric broth and finished with fresh lemon juice and parsley. There are no noodles, so serve it over leftover rice or with bread for dunking.
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 8 oz chicken breast cut into 1 inch pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon turmeric
- 1 large carrot diced
- 1 russet potato peeled and diced
- 6 cups chicken stock
- 1 cup frozen peas
- cooked rice for serving (optional)
- 1 lemon juice of
- 1/2 cup fresh parsley chopped
Instructions
- Heat the olive oil in a large pot over medium high heat. Add the onion and cook for 5 minutes, until translucent.
- Add the garlic, then the chicken, salt, pepper, and turmeric. Cook, stirring, until the chicken is no longer pink.
- Add the carrot, potato, and broth. Simmer for 30 to 40 minutes, until everything is tender.
- Add the peas and cook for 5 more minutes. Taste and adjust the salt.
- Serve over rice or on its own, with a squeeze of fresh lemon juice and parsley.
Video
Notes
- Dice the chicken, potato, and carrot into small, even pieces so they finish cooking at the same time.
- If your stock is unsalted, taste before serving and add more salt as needed.
- The potato is optional. Leave it out if you prefer.
- Refrigerate for up to 4 days. Do not freeze.
Nutrition
Calories: 360kcal | Carbohydrates: 36g | Protein: 25g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 1183mg | Potassium: 1088mg | Fiber: 5g | Sugar: 11g | Vitamin A: 3493IU | Vitamin C: 47mg | Calcium: 64mg | Iron: 3mg