Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large yellow onion, diced (approx. 1 1/2 cups / 200g)
  • 2 carrots, peeled and diced (approx. 1 cup / 130g)
  • 2 celery stalks, diced (approx. 1 cup / 100g)
  • 4 cloves garlic, minced (approx. 2 teaspoons)
  • 8 cups chicken broth (low sodium recommended) (1.9 liters)
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (680g)
  • 1 large russet potato, peeled and diced (approx. 2 cups / 300g)
  • 1 parsnip, peeled and diced (approx. 1 cup / 120g)
  • 1 sweet potato, peeled and diced (approx. 2 cups / 340g)
  • 1/4 cup chopped fresh ginger (approx. 15g)
  • 1/4 cup chopped fresh turmeric root (approx. 15g)
  • 1/4 cup chopped fresh rosemary (approx. 5g)
  • 1/4 cup chopped fresh thyme (approx. 5g)
  • 1/4 cup chopped fresh sage (approx. 5g)
  • 1/4 cup chopped fresh basil (approx. 5g)
  • 1/4 cup chopped fresh oregano (approx. 5g)
  • 1/4 cup chopped fresh parsley (approx. 5g)
  • 1 tablespoon dried cayenne pepper
  • 1 tablespoon dried cloves
  • 1 tablespoon dried cinnamon
  • 1 tablespoon dried black pepper
  • Salt and freshly ground black pepper to taste
  • Juice of 1/2 lemon
  • Freshly chopped parsley for garnish (optional)

Instructions:

  1. Heat olive oil in the stockpot over medium heat. Add onion, carrots, and celery, and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  2. Pour in the chicken broth and bring to a simmer. Add the diced chicken thighs.
  3. Add the potato, parsnip, and sweet potato to the pot. Simmer for 30 minutes, or until the vegetables are tender.
  4. Stir in the fresh ginger, fresh turmeric, rosemary, thyme, sage, basil, oregano, parsley, cayenne pepper, cinnamon, cloves and black pepper. Reduce heat to low, cover, and simmer for another 30 minutes to allow the flavors to meld.
  5. Season with salt and pepper to taste. Stir in the lemon juice.
  6. Ladle the soup into bowls. Garnish with fresh parsley (if desired).