Herb Lemon Chicken Soup

niksharmacooks.com

Karen

2 Tbsp extra-virgin olive oil

2 bone-in, skin-on chicken thighs (total weight about 1 lb/ 455 g)

1 large white or yellow onion, halved and thinly sliced

2 in/5 cm piece fresh ginger, peeled and cut into fine matchsticks

1 tsp ground coriander

1 tsp red pepper flakes such as Aleppo, Maras, or Urfa

a pinch of saffron* or ¼ tsp ground turmeric

6 cups/1.4 L water*

2 tsp chicken bouillon

½ tsp ground black pepper

2 cups shredded cabbage such as Napa

¼ cup/60 ml fresh lemon juice

zest of one lemon

¼ cup/2.5 g loosely packed fresh dill, tender stems and leaves, finely chopped

¼ cup/5 g loosely packed fresh flat-leaf parsley, tender stems and leaves, finely chopped

fine sea salt

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