# What You’ll Need:
→ 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 piece 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 - 1½ tsp ground turmeric
12 - ½ tsp ground cumin
13 - ½ tsp ground black pepper
14 - ½ tsp sea salt (or to taste)
15 - ¼ tsp crushed red pepper flakes (optional)
→ Herbs
16 - 2 tbsp fresh parsley or cilantro, chopped
# How-To:
01 - Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Add the garlic and ginger, and cook for 1 minute until fragrant.
03 - Stir in the turmeric, cumin, black pepper, and salt. Cook for another 30 seconds, allowing the spices to bloom.
04 - Add the chicken pieces and sauté for 2–3 minutes until just opaque.
05 - Pour in the chicken broth. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 20 minutes.
06 - Add the spinach (or kale) and simmer for 5 more minutes until wilted and chicken is cooked through.
07 - Stir in the lemon juice and adjust seasoning if needed. Ladle the soup into bowls and garnish with fresh parsley or cilantro. Serve hot.
