Combine chicken breasts, water, whole onion (skin on), salt, garlic, and black pepper in a pot. Bring to a boil over medium-high heat to make a simple chicken broth.
2
While the broth cooks, slice the carrots and prep the parsley and dill.
3
Skim off any foam that rises to the surface, then reduce to a simmer over medium heat with the lid slightly ajar.
4
Zest both lemons, then juice them to get about half a cup of fresh lemon juice; set aside.
5
Once the chicken is cooked through, remove it from the pot and strain the broth.
6
Shred the cooked chicken using two forks.
7
Wipe the pot dry, add olive oil, and heat over medium-high until shimmering.
8
Add the sliced carrots and season with salt and black pepper, stirring to cook slightly.
9
Stir in the minced garlic, ground coriander, Aleppo pepper, ginger, and turmeric, cooking until fragrant and golden.
10
Add the shredded chicken back in and season with a bit more salt.
11
Pour in the strained broth, bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes to let the flavors meld.
12
Stir in the baby spinach, letting it wilt naturally in the hot broth without additional cooking.
13
Finish with fresh dill, parsley, lemon juice, and lemon zest, stir well, and enjoy this Mediterranean turmeric lemon chicken soup.
PrimedTableBETA
