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–+ servings

Ginger Turmeric Chicken Soup with Spinach and Carrots

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Rett Soup
Kategori Asian
serveringsstørrelse 4 people

Ingredienser
  

  • 1.5 pounds bone-in chicken thighs
  • 2 medium carrots, peeled and sliced
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 2-inch piece fresh ginger, peeled and grated
  • 1 teaspoon ground turmeric
  • 6 cups water
  • 2 cups fresh spinach leaves
  • 1 tablespoon olive oil
  • Salt and black pepper to taste

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the chicken thighs and cook until lightly browned on both sides.
  • Add the onion, garlic, ginger, and turmeric to the pot. Stir and cook for 2 minutes until the onion softens.
  • Add the carrots and water. Bring the mixture to a boil, then lower the heat to a gentle simmer.
  • Cover the pot and let it cook for 45 minutes so the chicken flavors the broth. Skim any foam from the surface as needed.
  • Remove the chicken thighs from the pot. Shred the meat with two forks and discard the bones.
  • Return the shredded chicken to the pot. Stir in the spinach and cook for 2 minutes until it wilts.
  • Season with salt and black pepper. Serve the soup hot.

merknader

Simmer the broth a little longer if you want a stronger ginger flavor. The spinach should go in at the very end so it stays bright. Leftovers keep in the fridge for three days and reheat well on the stove with a splash of water to loosen the broth.
Course: Soup
Cuisine: Asian
Equipment: Large Pot, Cutting Board, Knife