Mediterranean Style Turmeric Lemon Chicken Soup Recipes

MEDITERRANEAN-STYLE TURMERIC LEMON CHICKEN SOUP

Steps:

• In a large Dutch oven or pot, combine the chicken with 6 cups of water. Season generously with salt and pepper. Add the onion and 2 whole garlic cloves. Bring to a boil over medium-high heat, then lower the heat and let simmer gently for 15 to 20 minutes or until the chicken is cooked.
• When ready, remove the chicken from the pot and carefully shred it using two forks. Strain the broth using a mesh strainer over a large bowl. Discard the onion and garlic. Set the broth in its bowl aside for now.
• Carefully wipe the pot and return to the heat. Add a couple tablespoons extra virgin olive oil and warm over medium heat. Add the minced garlic, carrots, and spices.
• Return the shredded chicken to the pot. Stir to combine. Season with kosher salt.
• Add the cooking broth and bring to a boil, then lower the heat to medium-low, and cover partly. Cook for another 15 to 20 minutes (the carrots should be tender and cooked through).
• Stir in the spinach, herbs, and lemon juice and zest. Transfer to serving bowls. Enjoy!

TURMERIC LEMON CHICKEN

Steps:

• Combine lemon juice, turmeric, garlic and onion in a large bowl.
• Add chicken, turning to coat with marinade.
• Marinade in fridge for 8 hours or overnight, turning occasionally of marinade doesn't cover chicken.
• Remove chicken from marinade.
• Sprinkle lightly with salt and pepper.
• Grill or broil chicken and onions until done, turning once.
• Serve topped with onions.

MEDITERRANEAN LEMON-RICE SOUP

Steps:

• Heat the oil in a saucepan. Chop the onion finely, and add it along with the garlic. When the onions are translucent, add the turmeric (it will look like a lot, but have no fear!). Add the chicken, and stir around until well blended. Add the water or chicken stock.
• Bring to a boil, and add the rice. Lower heat, cover and simmer for about 20 minutes, stirring very gently once or twice.
• Remove cover, add the chopped vegetables, cook for about 5 minutes longer. Dissolve the cornstarch in some cold water (to prevent clumps), and slowly add it to the soup, mixing well. Add the lemon. Heat for another 5-10 minutes on medium heat-- if it is too thin, you can add some more cornstarch.
• Now for the fun part! Remove the saucepan from heat. In a bowl, beat the eggs together very well. SLOWLY pour the eggs into the soup, whisking very quickly with a fork (if you are too slow stirring or dump the eggs in too fast, you will end up with something akin to egg-drop soup!). After all the eggs are in the soup, continue whisking for a few minutes. If you get it right the first time, the soup should be very yellow and have a velvety texture.
• Season with salt/pepper, taste and adjust the lemon juice or water amounts if needed. Garnish with mint, dill or lemon wedges (if desired) and serve!