Persian Lemon Turmeric Chicken Soup

This soup is an immunity booster, the golden broth is rich in nutrient density–a true healing potion to relive the cold weather blues. Inspired by my grandmothers Abgoosht, if you're looking to add Gondi (Persian chickpea dumplings) you can find an older entry including that HERE. This entry is more about the medicinal broth. It's very rare I cook or consume animal products and here's the special occasion using cage-free/organic/etc. chicken breast. Sub for vegans also included in recipe below.

Persian Lemon Turmeric Chicken Soup
by Sarah Farsh December 19, 2019

• 2 sweet onions, sliced thin⁣
• 1 bunch celery, sliced⁣
• carrots, sliced
• parsnip, sliced
• 1 small bunch fresh dill, chopped
• 3-4 fresh lemons, juiced
• 1 can cannellini beans w/ the juice ⁣
• 1 lb OG, cage-free boneless skinless chicken breast (vegans sub w/ maitake or hen of the wood mushrooms, garlic and 1tsp coconut oil)⁣
 kabocha squash ⁣
• low sodium veggie stock ⁣
• 2tbsp turmeric powder ⁣
• 1tsp sumac powder ⁣
• 1tsp onion powder ⁣
• 1tsp cayenne pepper ⁣
• crushed black pepper⁣
• 1tsp EVOO (optional) ⁣
• kosher salt ⁣

Salt chicken breast w kosher salt, place in small pot and cover w veggie broth. Cook with lid on to boil/poach for at least 45min-1hr. Vegans: Pull apart mushrooms to resemble size of shredded chicken and lightly sauté with coconut oil, pink salt and fresh garlic-set aside.⁣

Meanwhile, clean/chop/prep your veggies. Warm up a large soup pot and dry sauté onions on high heat-keep stirring so they don’t stick to pan. You can add splashed of veggie broth if you find you need something to help prevent sticking but the onions should release natural juices when on hi heat. Add all spices and a tsp of very good olive oil for flavor, you don’t need oil to cook with and no one needs extra empty calories. Add celery, carrots, parsnip, squash and sauté well into the spiced onion mixture. After chicken is cooked, poor the water from boiled chicken into veggie soup pot and mix well. Shred boiled chicken with two forks, chicken should be soft/tender and easy to flake if you cooked long enough. Add shredded chicken to soup. Vegans: add veggie broth direct to the pot and add your sautéd mushrooms to your finished soup bowl before serving to help keep the mushrooms texture. Add handful of fresh dill, mix and let simmer.⁣

Add can of beans with bean juice to soup pot just a minute before serving. ⁣Serve with rice, cauliflower rice or straight up!

The secret to chickeny mushroom is choosing the right variety (like the 2 I’ve suggested in ingredients) and lightly sautéing with salt/pepper/aminos or a chicken kabob spice powder also works!


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