This comforting and easy chicken soup is flavored with warm spices and punchy ginger.
The first step is searing coriander-turmeric seasoned chicken thighs to build flavor.
The recipe calls for spinach, but torn kale or Swiss chard leaves are a great swap.
Photo: Caitlin Bensel
This recipe was developed by Julia Levy.
can chickpeas, drained and rinsed
4cupslower-sodium chicken broth
1teaspoonlemon zest plus 1 Tbsp.
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.
Remove chicken, shred into bite-size pieces, and return to pot.
2,000 calories a day is used for general nutrition advice.
