Loaded with the healing powers of turmeric, legumes, greens and a rich broth from braised chicken thighs, this soup is my go-to recipe when flu season hits. Make this in a larger batch if you can and add in some noodles when warming the leftovers up.
Chicken and Turmeric Soup
- 1/3 cup Olive oil
- 3 Garlic cloves, sliced
- 1 head Fennel, thinly sliced
- 2 Lemons, quartered
- 2 Bone in, skin on chicken thighs
- 1 Tbsp Kosher salt
- 1 quart Chicken stock
- 1 can Chickpeas, rinsed and well drained
- 1/2 to 1 tsp Ground turmeric (add more if you’re really sick)
- 1/2 tsp Ground esplette or Aleppo pepper
- 1 Lime, juiced
- 2 Large potatoes, finely diced
- 1 bunch Bloomsdale spinach, sorrel or chard, stemmed
- Preheat your oven to 425F. Heat up a large cast iron pan or Dutch oven over medium heat. Wait one minute, then add a few tablespoons of your oil. Add the garlic, wait about 30 seconds for it to start jumping a bit. Salt the chicken and add them to the pan, skin side down, until crisp and brown.
- Flip the chicken and add the lemons and fennel. Cook over medium until the fennel gets some color. Turn the stove off and pour in the chicken stock and potatoes. Place this in the oven for 25 minutes, or until the thighs are cooked through.
- While the chicken is cooking, heat up a clean skillet with the rest of your oil. Add the chickpeas, a touch of salt and cook them, tossing occasionally, until they get some color. Turn the heat down a bit and add in the peppers and turmeric. Once the pan is dry, turn the heat off and add the lime juice.
- Remove the large pan from the oven. Take the thighs out and shred the meat, adding the chicken back in. Add the chickpeas, followed by the greens of your choice, tossing everything until the greens are just barely wilted. Serve hot.