Golden Turmeric Chicken Soup

Turmeric has colored and flavored South Asian kitchens for more than four thousand years, carried along spice routes long before it ever reached a Western pantry. Here it turns a simple pot of chicken soup a deep, comforting gold.

Ingredients

• 1 tbsp ghee or olive oil
• 1 onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 5 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 tsp ground turmeric
• 1.5 lb boneless chicken thighs
• 8 cups chicken broth
• 1 cup white rice or small pasta
• Juice of 1 lemon
• Salt and pepper to taste
• Chopped parsley to finish

Method

1. Warm the ghee in a large pot over medium heat and soften the onion, carrots and celery for about 6 minutes.
2. Stir in the garlic, ginger and turmeric and cook until fragrant, about 1 minute.
3. Add the chicken thighs and broth, bring to a gentle simmer, and cook 20 minutes until the chicken is tender.
4. Lift out the chicken, shred it, and return it to the pot along with the rice. Simmer until the rice is cooked, about 12 minutes.
5. Finish with lemon juice, season well, and scatter with parsley before serving.

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