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Chicken Soup With Fenugreek and Turmeric
Earthy fenugreek leaves and bright turmeric are the stars of this rich, easy-to-freeze soup cooked with skin-on, bone-in chicken leg quarters.
👥 4 Servings👤 Eden Grinshpan📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
📝 Preparation Steps
1
Add 4 chicken legs (thigh and drumstick; 2–2½ lb. total) to a large pot and pour in 12 cups water (chicken should be submerged). Cover mostly with a lid and bring to a boil over high heat, about ⏱️ 15 minutes.
chicken legs (thigh and drumstick; 2–2½ lb. total)4
2
Using a skimmer or large spoon, skim off any foam that rises to the surface. Add 1 large onion, halved through root end, 2 leeks, white and pale green parts only, halved, sliced into ½"-thick half-moons, 1 head of garlic, halved, 1 lb. Yukon Gold potatoes (3–4 small or about 2 medium), peeled, halved, sliced into thirds, 3 medium carrots (about 6 oz.), peeled, sliced ½" thick, 3 celery stalks, cut into 1" pieces, 1 Tbsp. dried fenugreek leaves, and 1 tsp. ground turmeric and mix to combine. Reduce heat to low, re-cover, leaving lid slightly askew, and simmer, stirring occasionally, until chicken is very tender and flavors have come together, about ⏱️ 2 hours.
large onion, halved through root end1leeks, white and pale green parts only, halved, sliced into ½”-thick half-moons2head of garlic, halved1. Yukon Gold potatoes (3–4 small or about 2 medium), peeled, halved, sliced into thirds1 lbmedium carrots (about 6 oz.), peeled, sliced ½" thick3celery stalks, cut into 1" pieces3. dried fenugreek leaves1 Tbsp. ground turmeric1 tsp
3
Stir 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt and 1 tsp. freshly ground pepper into soup. Taste and season with more salt and pepper if needed. Ladle into bowls, keeping chicken legs whole if possible.
. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, plus more2 Tbsp. freshly ground pepper, plus more1 tspchicken legs (thigh and drumstick; 2–2½ lb. total)4
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