Ginger + Turmeric Chicken Soup

Sup-e Morgh-o Zanjebil

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 20

Appears in
Joon: Persian Cooking Made Simple

By Najmieh Batmanglij

Published 2015

  • About

Everyone should know how to make a simple chicken soup. This is an excellent recipe, made with turnip, cilantro, ginger, and turmeric—suitable for any occasion, but especially good if you are feeling a little under the weather. My mother used to make it for me and my sisters and now my husband makes it for me when I’m not feeling well.


  • 2 lb (900 g) skinless chicken legs and thighs
  • 6 cups (


  1. Heat a medium-sized, heavy-bottomed pot over medium-high heat (no oil is needed) and sear the chicken on all sides until browned.
  2. Pour in the water and bring to a boil, skimming away the froth as it forms.
  3. Add the rest of the ingredients to the broth and bring back to a boil. Reduce heat to medium, cover and cook for 1 hour.
  4. Just before serv