Nourish your Body with this Chicken Turmeric Soup with Spring Vegetables | The Frugal Chef

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories while providing a creamy texture.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein option, while chicken thighs are more affordable.

Heat avocado oil in a pot.

Season 2 chicken thighs with salt and pepper; sear skin side down until brown.

Remove chicken and set aside in a bowl.

Add chopped onion to the pot and sauté briefly, scraping the bottom for flavor.

Add 1 small carrot, 0.5 tablespoon turmeric, and 1 teaspoon cumin; cook spices briefly.

Add 3 smashed garlic cloves and return the chicken to the pot.

Pour in 8 cups of water and add 2 bay leaves; bring to a simmer for about 1 hour.

Skim off fat and remove chicken, onion, garlic, bay leaves, and carrot from the pot.

Shred the chicken and set aside.

Add 1/3 cup washed rice and let it cook for about 10 minutes.

Add 0.5 cup peas and 12 tender asparagus spears; return shredded chicken to the pot.

Cook for another 10 minutes, then taste for salt.

Add spinach and let it wilt in the soup.

Squeeze lemon juice into the soup before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens