- 1 pound boneless chicken breast
- 1 yellow onion, quartered
- 4 large garlic cloves, divided (2 whole, 2 minced)
- Extra virgin olive oil
- 2 carrots, peeled and thinly sliced into rounds
- 1 teaspoon coriander
- 1 teaspoon Aleppo Pepper
- ½ teaspoon ground ginger
- ½ teaspoon turmeric
- 2 cups baby spinach
- ¼ cup chopped fresh dill
- ½ cup chopped fresh parsley
- Juice and zest of 2 lemons
- Shortcut homemade chicken soup: Use leftover chicken or store-bought low-sodium chicken broth to skip the boiling step. Make broth ahead by freezing it in containers and thaw before use. Customize with additional vegetables like celery, zucchini, potatoes, or broccoli by adding them early with the carrots and garlic. To make the soup heartier, add cooked rice, orzo, or canned chickpeas (rinsed), adding them with the carrots and garlic. Orzo can also be cooked separately and stirred into individual servings. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove until warmed through.
