# Components:
→ Base
01 - 2 lbs bone-in chicken thighs or whole chicken pieces
02 - 2 tablespoons olive oil or coconut oil
03 - 1 large yellow onion, diced
04 - 3 medium carrots, sliced
05 - 3 celery stalks, chopped
06 - 4 cloves garlic, minced
→ Healing Spices
07 - 2 tablespoons ground turmeric or 3 tablespoons fresh, grated
08 - 1 tablespoon fresh ginger, grated
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon black pepper
11 - 1 bay leaf
12 - Salt, to taste
→ Liquid Base
13 - 8 cups low-sodium chicken broth
14 - 2 cups water
15 - 2 tablespoons fresh lemon juice
→ Optional Additions
16 - 1 cup cooked rice, quinoa, or noodles
17 - 2 cups fresh spinach or kale, chopped
18 - 1/4 cup fresh cilantro or parsley, chopped
19 - 1 can (14 oz) coconut milk for creaminess
# Directions:
01 - Heat oil in a large, heavy-bottomed pot over medium heat. Add diced onion and cook for 3–4 minutes until translucent. Add carrots and celery; cook for another 3 minutes until slightly softened.
02 - Stir in minced garlic, turmeric, ginger, cumin, and black pepper. Toast spices for about 30 seconds until fragrant.
03 - Nestle chicken pieces into the pot, skin-side down if using skin-on pieces. Pour in chicken broth and water, ensuring the liquid covers the chicken by about an inch. Add the bay leaf and bring to a gentle boil over medium-high heat.
04 - Reduce heat to low and simmer uncovered for 45–60 minutes, until the chicken is very tender and the broth is deeply golden.
05 - Remove chicken pieces, let cool slightly, then shred meat and discard skin and bones. Return shredded chicken to the pot. Stir in lemon juice and salt to taste.
06 - If using coconut milk or leafy greens, add them now. Simmer for 2–3 minutes until greens are wilted and soup is creamy.
07 - Remove the bay leaf. Taste and adjust seasoning if needed. Garnish with fresh cilantro or parsley before serving.
