Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tsp ground turmeric
  • 1 lb boneless, skinless chicken breast, cut into ½-inch cubes
  • 6 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 5 oz fresh baby spinach, packed
  • 1 tbsp fresh lemon juice
  • ¼ cup fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil over medium heat in a large Dutch oven or stockpot. Add the diced onion, carrots, and celery, sautéing for 5–7 minutes until the onions are translucent and carrots soften.
  2. Stir in the minced garlic and ground turmeric, cooking for 60 seconds until fragrant.
  3. Add the cubed chicken breast, stirring to coat in the turmeric oil. Pour in the chicken broth and add the dried thyme.
  4. Bring the liquid to a gentle simmer. Cover and cook for 10–12 minutes, or until the chicken is opaque and cooked through.
  5. Turn off the heat. Stir in the fresh baby spinach and fresh parsley, allowing the residual heat to wilt the spinach for 30–60 seconds.
  6. Stir in the fresh lemon juice and season with salt and black pepper to taste.