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This comforting and easy chicken soup is flavored with warm spices and punchy ginger.  


Credit: Caitlin Bensel

Recipe Summary

35 mins
20 mins

This is the chicken soup we're making over and over again on the days when we're seeking a bit of extra comfort. The first step is searing coriander-turmeric seasoned chicken thighs to build flavor. Then the chicken thighs simmer along with carrots and canned chickpeas in a broth infused with garlic, lemon, and ginger. Once the chicken is cooked through, shred it with two forks and return it to the pot with lemon juice and a few handfuls of dark leafy greens. The recipe calls for spinach, but torn kale or Swiss chard leaves are a great swap.  


Ingredient Checklist


Instructions Checklist
  • Combine coriander, turmeric, and salt in a small bowl. Rub chicken thighs evenly with mixture. Heat oil in a large pot or Dutch oven over medium-high. Add chicken; cook, undisturbed, until deep golden on 1 side, about 4 minutes. Transfer to a plate.

  • Add carrots to pot; cook, stirring often, until softened, about 2 minutes. Add garlic and ginger; cook, stirring constantly, until fragrant, about 1 minute. Add chicken, chickpeas, broth, and lemon zest.

  • Bring soup to a boil. Reduce heat to medium-low; simmer, covered, until carrots are tender and chicken is cooked through, about 15 minutes. Remove chicken, shred into bite-size pieces, and return to pot.

  • Add lemon juice and spinach to pot; cook, stirring constantly, until spinach wilts, about 1 minute.

Nutrition Facts 

Per Serving: 358 calories; fat 13g; cholesterol 80mg; sodium 1,292mg; carbohydrates 32g; dietary fiber 9g; protein 28g; sugars 7g; saturated fat 2g.