# What You Need:
→ Poultry
01 - 2 boneless, skinless chicken breasts (about 14 oz), diced
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced
06 - 1 inch piece fresh ginger, peeled and grated
07 - 1 small zucchini, diced
08 - 3.5 oz baby spinach, packed
→ Spices & Seasonings
09 - 1½ teaspoons ground turmeric
10 - ½ teaspoon ground cumin
11 - ½ teaspoon ground black pepper
12 - ½ teaspoon chili flakes, optional
13 - 1 teaspoon sea salt, plus more to taste
→ Liquids & Oils
14 - 5 cups low-sodium chicken broth
15 - 1 tablespoon olive oil
16 - Juice of ½ lemon
→ Herbs
17 - 2 tablespoons fresh cilantro or parsley, chopped
# How-To:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 4–5 minutes until softened.
02 - Stir in the garlic, ginger, turmeric, cumin, and black pepper. Cook for 1 minute until fragrant.
03 - Add the diced chicken and cook for 2–3 minutes until the pieces turn opaque.
04 - Pour in the chicken broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 15 minutes.
05 - Add zucchini and simmer for another 5 minutes.
06 - Stir in spinach and cook for 2 more minutes until wilted. Squeeze in lemon juice and season with salt and chili flakes if using.
07 - Ladle soup into bowls and garnish with fresh cilantro or parsley.
