Chicken Turmeric Soup with Spring Vegetables

Let's make a super nourishing chicken turmeric soup today with spring vegetables. We are going to add some rice, asparagus, peas and spinach to finish it. This soup is loaded in goodness. Check out the benefits of turmeric and cumin below 👇. I am using spices from Olive Nation that they were kind enough to send me. I have to say they are perfect. Enjoy and stay healthy!

Benefits of Turmeric -
Natural anti-inflammatory
Potent antioxidant
Protects your brain
May lower heart disease
May help prevent cancer
Useful in Alzheimer treatment
Relieves arthritis
Benefits against depression
Protects against chronic diseases
Delays aging

Benefits of Cumin -
Antioxidant
Fights bacteria
Helps diarrhea
Anti-inflammatory
Controls
blood sugar
Lowers cholesterol

Chicken Turmeric Soup with Spring Vegetables Recipe -

2 large or 3 medium chicken thighs with skin and bone
1/2 a yellow or white onion
1 small carrot — halved
1/2 tablespoon ground turmeric
1 teaspoon ground cumin
3 garlic cloves — peeled and smashed
8 cups of water
2 bay leaves
1/3 cup rice — washed
1/2 cup frozen, thawed peas
12 asparagus spears — trimmed and halved
1 1/2 cups baby spinach
Salt, Pepper, oil
Lemon juice — optional

Add a little bit of oil into a pot. I use avocado oil. Heat it well.

Season the thighs with salt and pepper and place them into the pan, skin side down. Brown both sides and set aside.

Add the onion and scrape the bottom of the pan. Sauté for a few minutes. Add the carrot and mix. Add the turmeric and cumin. Mix well and cook for a couple of minutes. Add the garlic and return the chicken thighs.

Add the water and the bay leaves. Bring to a boil, cover the pot and reduce the heat. Simmer for about an hour.

After the hour, remove the chicken and set it aside. Discard the onion, garlic, bay leaves and carrot. Skim off the fat from the top of the broth. Season the broth with salt and pepper.

Allow the chicken to cool, skin it and shred the meat into medium size pieces.

Add the rice to the broth and cook for about 10 minutes. Add the peas*, asparagus and shredded chicken and cook for another 10 minutes. Turn off the heat and add the spinach. Mix it in and let it wilt. Serve with lemon juice and enjoy.

*If using fresh peas add them in with the rice

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