Chicken Vegetable Soup with Turmeric
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40 Aprons · by Cheryl Malik★ 5.0 (1)

Chicken Vegetable Soup with Turmeric

NUTRITION · PER SERVING25M COOK
CAL 20%·PRO 64%
CARBS 31G31% OF CAL
6G FIBER0G ADDED0G INTRINSIC16G OTHER10G TOTAL SUGAR
FAT 19G42% OF CAL
5G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A light, vegetable-forward chicken soup flavored with turmeric and lemon. Quick to prepare and comforting without being heavy, good for meal prep.

mainamericansoupchickengluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 2 tablespoons olive oil
  • 1 medium onion (chopped, approximately 1 cup)
  • 2 large carrots (chopped, approximately 1 cup)
  • 2 cloves garlic (minced)
  • 1 teaspoon dried thyme
  • 6 cups chicken stock
  • 2 cups whole kernel corn (frozen)
  • 2 cups cut green beans (frozen)
  • 1 medium zucchini (chopped, approximately 1 cup)
  • ¼ teaspoon turmeric (optional but encouraged)
  • 1 bay leaf
  • 2 teaspoons salt
  • freshly ground black pepper (to taste)
  • 3 cups chicken (cooked, cut into bite-sized pieces)
  • 4 cups baby spinach
  • 2 tablespoons fresh lemon juice (plus more as desired)
  • zest of 1 lemon (optional)
  • additional lemon zest
  • lemon rounds
  • grated parmesan
PREP
15M
SODIUM
1409MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.