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.
There is literally nothing better than a big bowl of golden chicken soup. It cures everything and is a universally comforting dish. I gave birth to my oldest in the spring, during Passover, so I lived off of chicken soup. It was something I looked forward to daily, giving me the nourishment and comfort I needed during that time.
The ingredient that really takes this soup to another level is dried fenugreek leaves—you can find them online or at a South Asian market, labeled “kasuri methi” or “kasoori methi” . Not only does it add beautiful depth to the broth, but fenugreek is also supposed to encourage milk supply, so the addition of the leaves may help if nursing is part of your motherhood journey. This soup keeps well in the freezer; if you choose to freeze it, make sure to shred the chicken off of the bone first.
Dinner Soup Dairy Free Gluten Free Nut Free Easy Make Ahead Chicken Leg Leek Garlic Carrot Celery Turmeric Bon Appétit
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