Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large yellow onion, chopped (approx. 1.5 cups / 200g)
  • 2 carrots, peeled and chopped (approx. 1 cup / 130g)
  • 2 celery stalks, chopped (approx. 1 cup / 100g)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (15 ml)
  • 1 tablespoon ground turmeric (15 ml)
  • ½ teaspoon red pepper flakes (optional) (2.5 ml)
  • 8 cups chicken broth or stock (1.9 liters)
  • 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces (680g)
  • 1 cup cooked rice or noodles (170g)
  • 1 cup chopped fresh spinach or kale (lightly packed) (85g)
  • Juice of 1 lemon
  • Salt and freshly ground black pepper to taste
  • Fresh cilantro or parsley, chopped, for garnish (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes.
  2. Add garlic, ginger, turmeric, and red pepper flakes (if using) to the pot and cook for 1 minute, until fragrant.
  3. Pour in chicken broth and bring to a boil. Add chicken and reduce heat to a simmer. Cook until chicken is cooked through, about 15-20 minutes. Ensure internal temperature reaches 165°F (74°C).
  4. Stir in cooked rice or noodles and spinach or kale. Cook until greens are wilted, about 2-3 minutes.
  5. Stir in lemon juice. Season with salt and pepper to taste. Garnish with fresh cilantro or parsley, if desired. Serve hot.