Şifa Soup

Dice the onion, carrots, potatoes, tomatoes, and garlic cloves; set aside.

Heat 4-5 tbsp olive oil in a large pot over medium heat, then add the diced vegetables and sauté for 3–4 minutes until slightly softened.

Add the chicken breast pieces, turmeric, black pepper, chili flakes, and salt to taste; stir to coat the ingredients.

Pour in 1 L water, increase heat to high, and bring the mixture to a rolling boil.

Reduce heat to a gentle simmer and cook for about 20 minutes, or until the vegetables and chicken are fully cooked.

Remove the chicken pieces, shred them with two forks, and set aside.

Using an immersion blender (or a countertop blender), blend the cooked vegetables until smooth; return the puree to the pot.

Stir the shredded chicken back into the soup, add the chopped parsley and the juice of one lemon, and heat for another 2 minutes to combine flavors.

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