Ginger + Turmeric Chicken Soup

Name: Ginger + Turmeric Chicken Soup (Sup-e Morgh-o Zanjebil)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 4
Cuisine: Iranian
Ingredients: 2 teaspoons sea salt; 1 Russet potato (about ½ lb/225 g), peeled and quartered; 1 in (2.5 cm) fresh turmeric root,* peeled and grated, or 1 tablespoon ground turmeric; 2 lb (900 g) skinless chicken legs and thighs; 1 in (2.5 cm) Fresh ginger root, peeled and grated; ½ teaspoon freshly ground pepper; 1 medium turnip, peeled and chopped; 1 onion, peeled and quartered; 6 cups (1.5 liters) water; 1 large carrot, peeled and chopped; 1 large celery stalk, chopped; 4 cloves garlic, peeled and crushed; ¼ cup (20 g) fresh chopped cilantro, or parsley; 1 Fresh lime; 2 bay leaves

Sup-e Morgh-o Zanjebil

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 20

Appears in

Joon

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.

Ingredients

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

Asia
Iran
Soup
Gluten-free

Method

Heat a medium-sized, heavy-bottomed pot over medium-high heat (no oil is needed) and sear the chicken on all sides until browned.
Pour in the water and bring to a boil, skimming away the froth as it forms.
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.
Just before serv