Step 1

Heat 1 tablespoon of the olive oil in a large pot over medium heat. Meanwhile, season the chicken thighs with ⅛ tsp of salt. Once the oil is hot, add the chicken thighs.

Step 2

Brown the chicken thighs on all sides, about 2 minutes per side. Once they have browned, remove the chicken to a plate (they will not be cooked all the way through yet; they’ll continue cooking in a later step). Set aside.

Step 3

Add the additional ½ tablespoon of olive oil to the pot, then add the onions and celery. Sauté the vegetables for 5 minutes, until crisp-tender.

Step 4

Add the garlic, ginger, turmeric, and black pepper. Cook for 1 minute, stirring often, until fragrant.

Step 5

Add the chicken broth to the pot, along with the browned chicken thighs. Bring to a boil, then reduce to a simmer. Cover and simmer for 15 minutes or until the internal temperature of the chicken reaches 165 degrees F.

Step 6

Once the chicken is fully cooked, remove it from the pot and shred on a cutting board using two forks. Add the chicken back to the pot.

Step 7

Add the lemon juice and pinch of cayenne to the soup. Stir and give it a quick taste. If desired, add the additional ⅛ tsp of salt and another pinch of cayenne, adjusting to your preferred taste.

Step 8

Garnish with parsley if desired. Enjoy!