Description
A deeply nourishing chicken soup made with turmeric, saffron, carrots, and lemon. This golden broth is aromatic, balanced, and comforting.
Ingredients
For the Broth:
3½ to 4 pounds boneless chicken thighs and breasts, salted in advance
2 yellow onions, unpeeled and quartered
2 celery stalks, cut into 3-inch pieces
2 carrots, peeled and cut into 3-inch pieces
Parsley sprigs or stems
2 bay leaves
1 head garlic, halved
1 (3-inch) piece fresh ginger, sliced
1 lemon, halved
2 tablespoons kosher salt
5½ quarts water
¼ teaspoon saffron threads, bloomed
5 cardamom pods, cracked
1 tablespoon black peppercorns
2 teaspoons ground turmeric
¼ teaspoon cayenne pepper
For the Soup:
Kosher salt, to taste
Fresh lemon juice, from 1 to 2 lemons
3 celery stalks, thinly sliced
4 carrots, thinly sliced
1 large bunch kale, sliced (optional)
Instructions
1. Place chicken, onions, celery pieces, carrots, parsley, bay leaves, garlic, ginger, lemon, salt, and water in a large pot and bring to a boil.
2. Reduce to a gentle simmer, skim foam, and add saffron, cardamom, peppercorns, turmeric, and cayenne.
3. Simmer until chicken is cooked, about 25–30 minutes, then remove chicken.
4. Continue simmering broth for 30 minutes.
5. Shred chicken and discard tough bits.
6. Strain broth and return it to the pot with shredded chicken.
7. Season with salt and lemon juice, then add sliced celery, carrots, and kale.
8. Simmer until vegetables are tender, about 15–20 minutes.
9. Adjust seasoning and serve hot with lemon wedges.
Notes
Salt the chicken in advance for better flavor. Add lemon juice gradually to control brightness.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soups & Stews
- Method: Simmering
- Cuisine: Middle Eastern–inspired