Şifa Chicken Soup

Dice the onion, slice the carrots, cube the potatoes, chop the tomatoes, and mince the garlic.

Heat 4–5 tbsp olive oil in a large pot over medium heat, then add the diced onion and minced garlic; sauté for 2–3 minutes until fragrant.

Add the sliced carrots, cubed potatoes, and chopped tomatoes to the pot, stirring to coat with the oil.

Place the two chicken breasts whole into the pot, pour in 1 L of water, and season with salt, turmeric, black pepper, red pepper flakes, and any additional spices to taste.

Increase the heat to high and bring the mixture to a rolling boil, then reduce to a gentle simmer and cook for about 20 minutes, or until the chicken is cooked through and the vegetables are tender.

Remove the chicken breasts from the pot and set aside to cool slightly; then use two forks to shred the meat into bite‑size pieces.

Using an immersion blender (or transferring to a countertop blender in batches), blend the cooked vegetables in the pot until the soup is smooth and velvety.

Return the shredded chicken to the blended soup, stir in the chopped parsley and freshly squeezed lemon juice, and let the soup heat through for another 2 minutes.

Taste and adjust seasoning if needed, then ladle the soup into bowls and serve hot.